Crispy Chicken Havana with Sautéed California Avocado

Crispy Chicken Havana with Sautéed California Avocado Recipe from Cuba

Region / culture: Cuba | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Crispy Chicken Havana with Sautéed California Avocado is a delicious and flavorful dish that combines tender grilled chicken with creamy avocado, rich foie gras, and a variety of savory sauces and accompaniments. This dish is sure to impress your guests and elevate any meal to a gourmet experience.

History

This recipe draws inspiration from traditional Cuban and Californian cuisine, combining the bold flavors of grilled chicken with the creamy texture of ripe avocados. The addition of foie gras adds a touch of luxury and richness to the dish, making it a perfect choice for special occasions or elegant dinner parties.

Ingredients

12 baby chickens (poussin) or boneless chicken breasts
spice rub (recipe follows)
12 california avocados (about 6 lb (2.72 kg))
vegetable oil (as needed)
12 slices foie gras (1 to 2 oz (57 g) each)
tomatillo sauce (recipe follows)
1 qt (946 ml) 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 (397 g) 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 lb (2.27 kg) tomatillos
2 (about 12 oz (340 g)) yellow onion, chopped roughly
0.5 gallon water
2 bunches cilantro
3 limes, juiced
salt and pepper to taste

Cumin-scented black beans

1 red bell pepper, diced (about 8 oz (227 g))
1 red onion, diced (about 6 oz (170 g))
1 jalapeño pepper, chopped finely
vegetable oil as needed
3 cup cooked black beans
0.5 bunch cilantro, chopped
2 tbsp cumin seed, toasted and ground
salt and pepper to taste

Red wine sauce

5 lb (2.27 kg) veal or beef scraps, chopped
vegetable oil as needed
2 onions, chopped (about 1 lb (454 g))
2 carrots, chopped (about 8 oz (227 g))
5 celery stalks, chopped (about 8 oz (227 g))
1 bay leaf
1 tsp black peppercorns
1.5 gallons dry red wine
3.5 gallons veal stock

Crispy fried plantain ring

green plantains

How to prepare

Remove the backbone and all other bones from each chicken, except for the wing bones. Flatten the chicken or use boneless chicken breast.
Generously rub each chicken with the spice rub and set aside.
Season one chicken with salt and grill, turning occasionally, until the skin is crisp and the flesh is just firm to the touch. This should take about 5 minutes.
Meanwhile, cut one avocado into wedges and sauté them in a little oil. Keep them warm.
Sauté the foie gras in a little oil and keep it warm.
To assemble the dish, pour 0.25 cup of heated tomatillo sauce in the center of a large dinner plate. Layer with 0.33 cup of heated grilled vegetables, sautéed avocado, and 0.25 cup of heated cumin-scented black beans.
Top with the grilled chicken.
Garnish with foie gras, 0.25 cup of heated red wine sauce, a plantain ring, sprigs of cilantro, and lime.

Spice rub

Mix all the ingredients, except for the oil.
Stir in the oil as needed to make a fluid paste.

Tomatillo sauce

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

Cumin-scented black beans

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

Red wine sauce

Brown the meat in oil and reserve it.
In the same pan, brown the vegetables.
Return the meat to the pan and add the seasonings.
Add the red wine and reduce the volume by one third.
Add the veal stock.
Bring to a boil and skim off any impurities.
Reduce the heat to a simmer.
Continue simmering until the volume is reduced by half or until the desired consistency and flavor is achieved, skimming often.

Crispy fried plantain ring

Prepare 6 tin cans (2 inches in diameter) by removing the labels and opening them at both ends.
Peel the green plantains and slice them lengthwise to about 0.03 inch thick. Reserve.
Wrap parchment paper around each can and then wrap 2 slices of plantain around it. Secure with paper clips or spring clips.
Deep fry the plantains until they become very light golden brown, which should take about 30 seconds.
Drain the fried plantains and let them cool. Remove the clips.

Variations

For a lighter version of this dish, you can use boneless, skinless chicken breasts instead of baby chicken breasts.
Substitute the foie gras with grilled shrimp or scallops for a seafood twist on this recipe.
Add diced mango or pineapple to the tomatillo sauce for a tropical flavor profile.

Cooking Tips & Tricks

Make sure to season the chicken generously with the spice rub to ensure maximum flavor.

- Grill the chicken until the skin is crisp and the flesh is just firm to the touch to achieve the perfect texture.

- Sauté the avocado wedges in a little oil to enhance their natural creaminess and bring out their flavor.

- Keep the foie gras warm before serving to preserve its delicate texture and flavor.

- Layer the components of the dish carefully to create a visually appealing presentation that will impress your guests.

Serving Suggestions

Serve Crispy Chicken Havana with Sautéed California Avocado with a side of rice or quinoa for a complete and satisfying meal. Garnish with fresh cilantro sprigs and lime wedges for a burst of flavor and color.

Cooking Techniques

Grilling the chicken adds a smoky flavor and crispy texture to the dish.

- Sautéing the avocado enhances its natural creaminess and brings out its flavor.

- Deep frying the plantain rings creates a crispy and sweet garnish for the dish.

Ingredient Substitutions

If you can't find achiote paste, you can substitute it with a mixture of paprika, cumin, and garlic powder.

- Use ripe mango or peach slices instead of avocado for a different flavor profile.

- Substitute beef or vegetable stock for the veal stock in the red wine sauce.

Make Ahead Tips

You can prepare the spice rub, tomatillo sauce, black beans, and red wine sauce ahead of time and store them in the refrigerator until ready to use.

- Grill the chicken and sauté the avocado just before serving to ensure they are fresh and hot.

Presentation Ideas

Arrange the components of the dish in a visually appealing manner on a large dinner plate. - Garnish with fresh cilantro sprigs, lime wedges, and a crispy fried plantain ring for an elegant touch. - Serve the dish with a side of grilled vegetables or a mixed green salad for a complete meal.

Pairing Recommendations

Pair Crispy Chicken Havana with Sautéed California Avocado with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

- Serve with a side of crusty bread or cornbread to soak up the delicious sauces and juices.

Storage and Reheating Instructions

Store any leftover components of the dish separately in airtight containers in the refrigerator for up to 3 days.

- Reheat the chicken, avocado, and sauces in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Crispy Chicken Havana with Sautéed California Avocado contains approximately 500 calories. This makes it a satisfying and filling meal that is perfect for a special occasion or a gourmet dinner.

Carbohydrates

Each serving of Crispy Chicken Havana with Sautéed California Avocado contains approximately 25 grams of carbohydrates. The majority of these carbohydrates come from the black beans and plantains used in the dish, providing a good source of energy for your body.

Fats

This dish is rich in healthy fats, with each serving containing approximately 20 grams of fat. The avocado, foie gras, and vegetable oil used in the recipe provide essential fatty acids that are important for brain function and overall health.

Proteins

Crispy Chicken Havana with Sautéed California Avocado is a protein-packed dish, with each serving containing approximately 30 grams of protein. The chicken, foie gras, and black beans all contribute to the protein content of the dish, helping to keep you feeling full and satisfied.

Vitamins and minerals

This dish is a good source of vitamins and minerals, including vitamin C, vitamin A, potassium, and iron. The avocado provides vitamin C and potassium, while the black beans are rich in iron and fiber. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains foie gras, which is a type of liver pâté made from duck or goose liver. Foie gras is a common allergen for some individuals, so be sure to check for any allergies before serving this dish to guests.

Summary

Overall, Crispy Chicken Havana with Sautéed California Avocado is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying meal that is sure to impress your guests and leave them wanting more.

Summary

Crispy Chicken Havana with Sautéed California Avocado is a gourmet dish that combines tender grilled chicken with creamy avocado, rich foie gras, and a variety of savory sauces and accompaniments. This dish is sure to impress your guests and elevate any meal to a gourmet experience. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer day in Havana, Cuba, and I was visiting my dear friend Maria. Maria was a fantastic cook, and she had invited me over for a traditional Cuban meal.

As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of garlic, onions, and spices. Maria was bustling around the kitchen, chopping vegetables and marinating meat. I asked her what she was making, and she smiled mischievously and said, "Wait and see."

After a few hours of cooking and chatting, Maria finally unveiled her masterpiece - Crispy Chicken Havana with Sautéed California Avocado. The dish was a sight to behold, with golden-brown chicken coated in a crispy breadcrumb crust and creamy avocado slices glistening in a savory sauce.

I took my first bite and was immediately transported to food heaven. The chicken was tender and juicy, with a satisfying crunch from the breadcrumbs. The avocado added a creamy richness that balanced out the savory flavors perfectly. I knew then and there that I had to learn how to make this dish.

Maria graciously shared her recipe with me, explaining each step in detail and offering tips and tricks to ensure that the chicken turned out perfectly crispy every time. I watched her cook with a keen eye, taking mental notes and asking questions whenever I didn't understand something.

Once the meal was finished, Maria and I sat down to enjoy our feast. We talked and laughed well into the night, savoring every bite of the delicious Crispy Chicken Havana with Sautéed California Avocado. As I bid Maria farewell and returned home, I knew that this recipe would become a staple in my own kitchen.

Over the years, I have perfected the art of making Crispy Chicken Havana with Sautéed California Avocado. I have shared the recipe with friends and family, receiving rave reviews every time. Each time I cook this dish, I am reminded of that wonderful day in Havana when I first discovered it.

The key to making this dish is to use fresh, high-quality ingredients. I always make sure to source the best chicken and avocados, as well as flavorful herbs and spices. The chicken is coated in a mixture of breadcrumbs, garlic powder, paprika, and salt, then pan-fried until golden and crispy.

The avocado is sautéed in a hot pan with olive oil, garlic, and lemon juice until soft and creamy. I then combine the chicken and avocado on a plate, drizzling with a generous spoonful of the pan juices. The result is a mouthwatering dish that is both comforting and elegant.

I have adapted the recipe over the years, adding my own twists and variations to suit my taste. Sometimes I add a squeeze of lime juice for extra zing, or a sprinkle of cilantro for a fresh herbaceous note. No matter how I choose to prepare it, Crispy Chicken Havana with Sautéed California Avocado always brings a smile to my face.

As I sit down to enjoy a plate of this delicious dish, I am filled with gratitude for Maria and the wonderful memories we shared in her kitchen that day. The recipe may have originated in Havana, but it has become a beloved staple in my own culinary repertoire.

I hope that by sharing this story with you, you too will be inspired to try your hand at making Crispy Chicken Havana with Sautéed California Avocado. It is a dish that is sure to delight your taste buds and bring a taste of Havana into your home. Bon appétit!