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Crispy Chicken Havana with Sautéed California Avocado

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Ingredients Edit

Spice rub Edit

Tomatillo sauce Edit

Cumin-scented black beans Edit

Red wine sauce Edit

Crispy fried plantain ring Edit

Directions Edit

  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 meanwhile, cut 1 avocado into wedges; sauté in a little oil.
  4. Keep warm.
  5. Sauté foie gras in a little oil; keep warm.
  6. To assemble the dish: pour ¼ cup heated tomatillo sauce in the center of a large dinner plate; layer with ⅓ cup heated grilled vegetables, sautéed avocado, and ¼ cup heated cumin-scented black beans.
  7. Top with grilled chicken.
  8. Garnish with foie gras, ¼ cup heated red wine sauce, plantain ring, sprigs of cilantro, and lime.

Spice rub Edit

  1. Mix all ingredients except oil.
  2. Stir in oil as needed to make a fluid paste.

Tomatillo sauce Edit

  1. Simmer tomatillos, onion, and water for 20 minutes.
  2. Strain off half of liquid; discard.
  3. In a blender, purée remaining tomatillo mixture; cool.
  4. In a blender; purée half of cooled tomatillo mixture with cilantro, lime juice, and salt and pepper.
  5. Combine both mixtures; serve at room temperature.

Cumin-scented black beans Edit

  1. Sauté bell pepper, onion, and jalapeño in oil until soft, about 5 minutes.
  2. Stir in remaining ingredients; heat through.
  3. Reserve.

Red wine sauce Edit

  1. Brown meat in oil; reserve.
  2. In the same pan, brown vegetables.
  3. Return meat to pan; add seasonings.
  4. Add red wine; reduce volume by one third.
  5. Add veal stock.
  6. Bring to a boil; skim.
  7. Reduce heat to a simmer.
  8. Reduce volume by half or until desired consistency and flavor is achieved, skimming often.

Crispy fried plantain ring Edit

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

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