Puerto Rican Recipes

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Procedure:
Preheat the oven to 350 F. Bake the Cornish hens for 30 minutes, or until the juices run clear when the breast is pricked with a fork. While the hens are baking, heat the oil in a skillet and saute the garlic and mushrooms for 5 minutes over medium heat. Set aside. In a blender or food processor, combine the tamarind pulp, chicken stock, and sugar. Set 1/2 cup of the liquid aside and dissolve the cornstarch in it. Bring the remaining liquid to a boil. Remove the pan from the heat and mix a small amount with the reserved cornstarch mixture. Pour all liquid back into the pan, put the pan back on the stove, and cook over medium-low heat until the sauce is thick enough to coat the back of a spoon. Add the mushrooms and set aside. When the hens are done, cut each in half and pour sauce over it. Garnish with cilantro and scallion.

Enjoy!!!