Niuean-style Guajillo Quails

Ingredients

In this Niuean adaptation, the traditional Mexican Codornices en salsa de guajillo is transformed into a tropical delight. The original dish's flavors are enhanced with Niuean influences, such as the use of tropical herbs and the addition of fragrant Niuean-style rice. These modifications infuse the dish with a distinct island flair, making it a unique fusion of Mexican and Niuean culinary traditions. We alse have the original recipe for Codornices en salsa de guajillo, so you can check it out.

• 4 quails 4 quails
• 4 guajillo chilies, deseeded and soaked in hot water 4 guajillo chilies, deseeded and soaked in hot water
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh tropical herbs (such as cilantro or basil) for garnish Fresh tropical herbs (such as cilantro or basil) for garnish
• Niuean-style rice, to serve Niuean-style rice, to serve

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a blender, combine the soaked guajillo chilies, chopped onion, minced garlic, cumin, oregano, and chicken broth. Blend until smooth.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the quails and cook until browned on all sides.
4. 4.
   Pour the guajillo chili sauce over the quails in the skillet. Season with salt and pepper.
5. 5.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the quails are cooked through.
6. 6.
   Remove from the oven and let the quails rest for a few minutes before serving.
7. 7.
   Garnish with fresh tropical herbs and serve with Niuean-style rice.

Treat your ingredients with care...

• Guajillo chilies — Make sure to remove the seeds before soaking them in hot water. Adjust the number of chilies according to your desired level of spiciness.

Tips & Tricks

• If you can't find quails, you can substitute them with Cornish hens or small chickens.
• For an extra burst of flavor, marinate the quails in the guajillo chili sauce overnight before cooking.
• Serve the Niuean-style Guajillo Quails with a side of fresh tropical fruit salad to complement the flavors.

Serving advice

Serve the Niuean-style Guajillo Quails hot, garnished with fresh tropical herbs. Accompany the dish with a generous portion of fragrant Niuean-style rice.

Presentation advice

Arrange the quails on a platter, drizzle some of the guajillo chili sauce over them, and sprinkle with fresh tropical herbs. Place a mound of Niuean-style rice alongside the quails for an appealing presentation.