California Avocado season has ended.

Crispy Chicken Havana with Sauteed California Avocado

Total time:

n/a

Prep time:

n/a

Cook time:

n/a

Crispy Chicken Havana with Sauteed California Avocado

Share:

Ingredients

Serves: 12

12 Baby chickens (poussin) or boneless chicken breasts
As needed Spice Rub (Recipe follows)
12 California Avocados (about 6 pounds)
As needed Vegetable oil (As needed)
12 slices Foie gras (1 to 2 ounces each)
As needed Tomatillo Sauce (Recipe follows)
1 quart Mixed grilled vegetables (bell pepper, poblano chile)
As needed Cumin-Scented Black Beans (Recipe follows)
As needed Red Wine Sauce (Recipe follows)
As needed Crispy Fried Plantain Ring (Recipe follows)
As needed Cilantro sprigs as needed for garnish
12 Fresh limes, cut into 1-inch cubes
As needed Spice Rub
14 oz. achiote paste
3 Tbsp. Achiote powder, toasted
3 Tbsp. chopped garlic
1 Tbsp. freshly ground black pepper
1 Tbsp. Ground cumin, toasted
1 bunch Green onion (green part only), chopped finely
1 bunch Cilantro, finely chopped
As needed Lime zest, finely chopped (8 limes)
As needed Neutral vegetable oil as needed
As needed Tomatillo Sauce
5 lbs. tomatillos
2 (about 12 ounces) Yellow onion, chopped roughly
1/2 gal. water
2 bunches Cilantro
3 limes, juiced
As needed Salt and pepper to taste
As needed Cumin-Scented Black Beans
1 Red bell pepper, diced (about 8 ounces)
1 Red onion, diced (about 6 ounces)
1 Jalapeno pepper, chopped finely
As needed Vegetable oil as needed
3 cups cooked black beans
1/2 bunch cilantro, chopped
2 Tbsp. cumin seed, toasted and ground
As needed Salt and pepper to taste
As needed Red Wine Sauce
5 lbs. Veal or beef scraps, chopped
As needed Vegetable oil as needed
2 Onions, chopped (about 1 pound)
2 Carrots, chopped (about 8 ounces)
5 Celery stalks, chopped (about 8 ounces)
1 Bay leaf
1 tsp. black peppercorns
1 1/2 gal. Dry red wine
3 1/2 gal. veal stock
As needed Fried Plantains
As needed Have ready 6 tin cans (2-inch in diameter) that have been opened at both ends and have had labels removed.
As needed Peel green plantains; slice lengthwise about 1/32-inch thick; reserve.
As needed Wrap parchment around each can, then wrap 2 slices plantain around; secure with paper clips or spring clips.
As needed Deep fry until very light, golden brown, about 30 seconds. Drain. Cool; remove clips.

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

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.

Comments

(1 Ratings)