Cornish Hens in Tamarind Sauce (Gallinitas en Salsa de Tamarindo)

3 Cornish hens, seasoned with Adobo
2 tablespoons light olive oil
4 garlic cloves, peeled and chopped
1 cup sliced fresh mushrooms
1 cup tamarind pulp
1 cup chicken stock
2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons each chopped cilantro and scallion for garnish

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.