Shanna's Crispy Chicken Havana Sautéed Avocado
12 Baby chickens (poussin) or boneless chicken breasts
Spice Rub (Recipe follows)
12 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.
Instructions
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.
Reserve.
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