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CRISPY CHICKEN HAVANA WITH SAUTEED CALIFORNIA AVOCADO
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 12.000 12
    Baby chickens (poussin) or boneless chicken breasts
  • 0.000
    Spice Rub (Recipe follows)
  • 12.000 12
    California Avocados (about 6 pounds)
  • 0.000
    Vegetable oil (As needed)
  • 12.000 12
    slices Foie gras (1 to 2 ounces each)
  • 0.000
    Tomatillo Sauce (Recipe follows)
  • 1.000 1
    quart Mixed grilled vegetables (bell pepper, poblano chile)
  • 0.000
    Cumin-Scented Black Beans (Recipe follows)
  • 0.000
    Red Wine Sauce (Recipe follows)
  • 0.000
    Crispy Fried Plantain Ring (Recipe follows)
  • 0.000
    Cilantro sprigs as needed for garnish
  • 12.000 12
    Fresh limes, cut into 1-inch cubes
  • 0.000

    Spice Rub

  • 14.000 14 oz.
    Achiote paste
  • 3.000 3 Tbsp.
    Achiote powder, toasted
  • 3.000 3 Tbsp.
    Chopped garlic
  • 1.000 1 Tbsp.
    Freshly ground black pepper
  • 1.000 1 Tbsp.
    Ground cumin, toasted
  • 1.000 1
    bunch Green onion (green part only), chopped finely
  • 1.000 1
    bunch Cilantro, finely chopped
  • 0.000
    Lime zest, finely chopped (8 limes)
  • 0.000
    Neutral vegetable oil as needed
  • 0.000

    Tomatillo Sauce

  • 5.000 5 lbs.
    Tomatillos
  • 2.000 2
    (about 12 ounces) Yellow onion, chopped roughly
  • 0.500 ½ gal.
    Water
  • 2.000 2
    bunches Cilantro
  • 3.000 3
    Limes, juiced
  • 0.000
    Salt and Pepper to taste
  • 0.000

    Cumin-Scented Black Beans

  • 1.000 1
    Red bell pepper, diced (about 8 ounces)
  • 1.000 1
    Red onion, diced (about 6 ounces)
  • 1.000 1
    Jalapeno pepper, chopped finely
  • 0.000
    Vegetable oil as needed
  • 3.000 3 cups
    Cooked black beans
  • 0.500 ½
    bunch Cilantro, chopped
  • 2.000 2 Tbsp.
    Cumin seed, toasted and ground
  • 0.000
    Salt and pepper to taste
  • 0.000

    Red Wine Sauce

  • 5.000 5 lbs.
    Veal or beef scraps, chopped
  • 0.000
    Vegetable oil as needed
  • 2.000 2
    Onions, chopped (about 1 pound)
  • 2.000 2
    Carrots, chopped (about 8 ounces)
  • 5.000 5
    Celery stalks, chopped (about 8 ounces)
  • 1.000 1
    Bay leaf
  • 1.000 1 tsp.
    Black peppercorns
  • 1.500 1 ½ gal.
    Dry red wine
  • 3.500 3 ½ gal.
    Veal stock
  • 0.000

    Fried Plantains

  • 0.000
    Have ready 6 tin cans (2-inch in diameter) that have been opened at both ends and have had labels removed.
  • 0.000
    Peel green plantains; slice lengthwise about 1/32-inch thick; reserve.
  • 0.000
    Wrap parchment around each can, then wrap 2 slices plantain around; secure with paper clips or spring clips.
  • 0.000
    Deep fry until very light, golden brown, about 30 seconds. Drain. Cool; remove clips.

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Instructions

  1. Remove back bone and all other bones from each chicken except wing bones; flatten. Or flatten boneless chicken breast.
  2. Generously rub each with Spice Rub; reserve.
  3. Season 1 chicken with salt; grill, turning occasionally, until skin is crisp and flesh is just firm to the touch, about 5 minutes
  4. Meanwhile, cut 1 avocado into wedges; sauté in a little oil. Keep warm.
  5. Sauté foie gras in a little oil; keep warm.
  6. To assemble the dish: Pour 1/4 cup heated Tomatillo Sauce in the center of a large dinner plate; layer with 1/3 cup heated grilled vegetables, sautéed avocado, and 1/4 cup heated Cumin-Scented Black Beans. Top with grilled chicken. Garnish with foie gras, 1/4 cup heated Red Wine Sauce, Plantain Ring, sprigs of cilantro, and lime.
  7. Spice Rub Preparation
  8. Mix all ingredients except oil.
  9. Stir in oil as needed to make a fluid paste.
  10. Tomatillo Sauce Preparation
  11. Simmer tomatillos, onion, and water for 20 minutes.
  12. Strain off half of liquid; discard.
  13. In a blender, puree remaining tomatillo mixture; cool.
  14. In a blender; puree half of cooled tomatillo mixture with cilantro, lime juice, and salt and pepper.
  15. Combine both mixtures; serve at room temperature.
  16. Cumin-Scented Black Beans Preparation
  17. Sauté bell pepper, onion, and jalapeno in oil until soft, about 5 minutes.
  18. Stir in remaining ingredients; heat through.
  19. Reserve.
  20. Red Wine Sauce Preparation
  21. Brown meat in oil; reserve.
  22. In the same pan, brown vegetables.
  23. Return meat to pan; add seasonings.
  24. Add red wine; reduce volume by one third.
  25. Add veal stock. Bring to a boil; skim.
  26. Reduce heat to a simmer.
  27. Reduce volume by half or until desired consistency and flavor is achieved, skimming often.

Nutrition information per serving

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