- 7 to 8-pound hen
- 8 garlic cloves
- 3 scallions
- 1 fresh oregano sprig
- 2 bay leaves
- Grated rind of 1 orange
- 1 tablespoon olive oil
- 1 teaspoon powdered lemon-pepper
- 2 tablespoons salt
- Juice of 1 orange
- 1 cup mojo sauce
- 1 large plastic cooking bag
- 2 tablespoons canola oil
- Salt and pepper to taste
- ½ pound beef stew meat, cut into ½-inch cubes
- ½ pound pork, fat removed, cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ medium Spanish onion, cut into small cubes
- 4 garlic cloves
- 1 small carrot, cut into small cubes
- 1 medium red potato, cut into ¼-inch cubes
- 3 tablespoons tomato paste
- 3 tablespoons stuffed olives, cut into quarters
- 1 ounce raisins
- 1 teaspoon dry oregano
- 1 cup chicken broth or water
- In a large mortar, grind garlic, scallions and oregano sprig. Add to the rest of the marinade ingredients in a large bowl. Mix well.
- Clean hen cavity and remove excess fat. Place hen in a plastic bag, and rub marinade well into skin of hen. Close bag and refrigerate. Let rest overnight or for at least 1 or 2 hours.
- In a large frying pan, place 1 tablespoon canola oil and heat at medium-high heat. Add salt and pepper to beef stew meat and sauté for 3 minutes. Set aside. Repeat steps with pork meat.
- Heat 2 tablespoons of olive oil using the same pan. Add onion and cook for 3 minutes. Add garlic, carrot, potato, tomato paste, olives, raisins and oregano; mix well. Add chicken broth or water, adjust seasoning and cook covered for 1 hour at medium-low heat.
- Let the stuffing cool to room temperature. Remove hen from refrigerator. Preheat oven to 375ºF. Stuff hen cavity, and close with wooden skewers, metal needles or cooking twine.
- Place in a metal pan. Cover with aluminum foil and bake at 375ºF for 2 hours. Uncover and brown for 30–40 minutes. Hen will be ready when cooking thermometer registers 165ºF.
- Let rest for 10 minutes before carving.
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