Crispy Chicken Havana with Sautéed California Avocado
Estimated Nutrition (whole recipe, rough)
Counts 19 of 24 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Plantain | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 12 Baby chickens (poussin) or boneless chicken breasts
- Spice Rub (Recipe follows)
- 12 California Avocados (about 6 pounds)
- Vegetable oil (As needed)
- 12 slices Foie gras (1 to 2 ounces each)
- Tomatillo Sauce (Recipe follows)
- 1 quart Mixed grilled vegetables (bell pepper, poblano chile)
- Cumin-Scented Black Beans (Recipe follows)
- Red Wine Sauce (Recipe follows)
- Crispy Fried Plantain Ring (Recipe follows)
- Cilantro sprigs as needed for garnish
- 12 Fresh limes, cut into 1-inch cubes
- 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
- Lime zest, finely chopped (8 limes)
- Neutral vegetable oil as needed
- Tomatillo Sauce
- 5 Pounds Tomatillos
- 2 (about 12 ounces) Yellow onion, chopped roughly
- ½ Gallon Water
- 2 bunches Cilantro
- 3 Limes, juiced
- Salt and Pepper to taste
- Cumin-Scented Black Beans
- 1 Red bell pepper, diced (about 8 ounces)
- 1 Red onion, diced (about 6 ounces)
- 1 Jalapeno pepper, chopped finely
- Vegetable oil as needed
- 3 Cups Cooked black beans
- ½ bunch Cilantro, chopped
- 2 Tbsp Cumin seed, toasted and ground
- Salt and pepper to taste
- Red Wine Sauce
- 5 Pounds Veal or beef scraps, chopped
- 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 ½ Gallons Dry red wine
- 3 ½ Gallons Veal stock
- Fried Plantains
- Have ready 6 tin cans (2-inch in diameter) that have been opened at both ends and have had labels removed.
- Peel green plantains; slice lengthwise about 1/32-inch thick; reserve.
- Wrap parchment around each can, then wrap 2 slices plantain around; secure with paper clips or spring clips.
- Deep fry until very light, golden brown, about 30 seconds. Drain. Cool; remove clips.
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Directions
Remove back bone and all other bones from each chicken except wing bones; flatten. Or flatten boneless chicken breast.
Generously rub each with Spice Rub; reserve.
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. Keep warm.
Sauté foie gras in a little oil; keep warm.
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.
Spice Rub Preparation
Mix all ingredients except oil.
Stir in oil as needed to make a fluid paste.
Tomatillo Sauce Preparation
Simmer tomatillos, onion, and water for 20 minutes.
Strain off half of liquid; discard.
In a blender, puree remaining tomatillo mixture; cool.
In a blender; puree half of cooled tomatillo mixture with cilantro, lime juice, and salt and pepper.
Combine both mixtures; serve at room temperature.
Cumin-Scented Black Beans Preparation
Sauté bell pepper, onion, and jalapeno in oil until soft, about 5 minutes.
Stir in remaining ingredients; heat through.
Red Wine Sauce Preparation
Brown meat in oil; reserve.
In the same pan, brown vegetables.
Return meat to pan; add seasonings.
Add red wine; reduce volume by one third.
Add veal stock. Bring to a boil; skim.
Reduce heat to a simmer.
Reduce volume by half or until desired consistency and flavor is achieved, skimming often.