Chicken Havana
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
boned, skinned |
*
|
| 1 ½ | teaspoons |
garlic salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
chicken broth
condensed |
|
| ½ | cup |
dark rum
|
* |
| ¼ | cup |
orange juice, concentrated
|
|
| 1 ½ | teaspoons |
oregano
|
|
| ¾ | teaspoon |
cumin
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ½ | cup |
black beans
rinsed |
|
| ⅓ | cup |
pimentos
chopped |
|
| 2 | medium |
garlic cloves
thinly sliced |
*
|
| 1 | x |
romaine lettuce
|
*
|
| ¼ | cup |
sweet vidalia onions
chopped |
|
| 1 | x |
oranges
sliced |
*
|
| 1 | x |
limes
sliced |
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
boned, skinned |
*
|
| 7.5 | ml |
garlic salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
chicken broth
condensed |
|
| 118 | ml |
dark rum
|
* |
| 59 | ml |
orange juice, concentrated
|
|
| 7.5 | ml |
oregano
|
|
| 3.8 | ml |
cumin
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 118 | ml |
black beans
rinsed |
|
| 79 | ml |
pimentos
chopped |
|
| 2 | medium |
garlic cloves
thinly sliced |
*
|
| 1 | x |
romaine lettuce
|
*
|
| 59 | ml |
sweet vidalia onions
chopped |
|
| 1 | x |
oranges
sliced |
*
|
| 1 | x |
limes
sliced |
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
Sprinkle garlic salt and pepper over the chicken pieces after rinsing and patting them dry.
Fold in the sides of the thighs to reshape them to their original form.
Secure the sides with toothpicks.
In a frying pan, pour the oil and heat to medium-high temperature.
Add chicken and cook, turning, about 8 minutes or until brown on all sides.
Remove the chicken and set aside.
Discard the drippings from the pan (or pour them over your dry pet food for a treat for the "children" in your family.
In a medium bowl, dissolve the cornstarch in a small amount of the broth.
Stir in the remaining broth, rum, orange juice concentrate, oregano, cumin, and hot pepper sauce.
Pour the mixture into the same fry pan and cook, stirring, until mixture boils.
Return the chicken to the sauté pan, turning to coat.
Reduce heat to low and simmer, turning twice, about 20 minutes or until chicken is fork tender.
Remove the chicken from the pan, remove wooden toothpicks.
Set the chicken aside, and keep it warm.
To sauce left in the sauté pan, add bean, pimento, and garlic.
Heat mixture to boiling and cook, stirring, for 1 minute.
Place lettuce leaves on a platter.
Arrange the chicken over the lettuce.
Spoon bean mixture over the chicken, then sprinkle with onion.
Garnish with orange and lime slices and parsley.
