8 ea Thighs, chicken, broiler/
fryer, boned, skinned 1 1/2 ts Garlic salt
1/2 ts Pepper
2 tb Oil, cooking
1 tb Cornstarch
1/2 c Broth, chicken, condensed
1/2 c Rum, dark
1/4 c Juice, orange, concentrate
:
thawed 1 1/2 ts Oregano
3/4 ts Cumin
1/2 ts Hot pepper sauce
1/2 c Beans, black, rinsed
1/3 c Pimento, chopped
2 md Garlic, cloves, thinly
-- sliced Lettuce, Romaine 1/4 c Onion, sweet, chopped
Orange, slices Lime, slices Parsley 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.... ) An 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 mixture3into the same fry pan and cook, stirring, until mixture boils. Return the chicken to the saute 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 saute 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. Cook: Marjorie Fortier, West Redding, Connecticut Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
How To make Chicken Havana's Videos
Spicy Sweet Chicken Havana Recipe : Fruit Coating For Spicy Sweet Havana Chicken
How to apply the fruit coating when making authentic Spicy Sweet Havana Chicken; learn more about traditional Cuban food in this free cooking video.
Expert: Sven Robinson
Bio: Sven Robinson began his culinary career in 1983.
Filmmaker: Christian Munoz-Donoso
Sauteing Garlic For Spicy Sweet Havana Chicken
Sauteing Garlic For Spicy Sweet Havana Chicken. Part of the series: Spicy Sweet Chicken Havana Recipe. How to saute the garlic when making authentic Spicy Sweet Havana Chicken; learn more about traditional Cuban food in this free cooking video.
1950's Havana Chicken
This chicken was very tasty and tender see the ingredients for the marinade below.
Marinade:
2 tablespoons minced garlic
2 tablespoons dried oregano
1/2 teaspoon salt
2 teaspoons hot sauce
1 teaspoon cumin
1/2 cup vinegar
1/2 cup extra virgin olive oil
1/4 cup white wine (I used cooking sherry instead)
1/2 cup raisins
1/2 cup stuffed olives (I used sliced black olives)
1 small onion chopped fine
3 bay leaves
Marinate at least 12 hours or more.
Place chicken and marinated in baking casserole dish and add the juice of one orange and one lime then sprinkle top of each chicken piece with a little dark brown sugar.Bake chicken in preheated oven at 350 degrees for 45 minutes to one hour.
Top with fresh cilantro after baking.
Splitting a whole chicken straight down the back bone into two pieces then marinating would be a very festive way to serve this dish for company.
Super delicious Havana Chicken was served in Havana, Cuba during the early1950's when many Americans vacationed in Havana just like they go the Bahamas today on cruise ships.
After the Cuban Missile Crisis all travel from the United States to Cuba ceased in February of 1963. The price of sugar went sky high after the embargo since the United States received large imports of sugar from Cuba.
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How to make Spanish Chicken and Rice with Old Havana Foods
At Mariano's, we're loyal to local. Learn how to make Arroz con Pollo with Old Havana Foods.
INGREDIENTS:
1½ pounds Boneless, skinless chicken thighs cut into large chunks (or 2 pounds bone-in, skin on pieces, about 6 pieces total)
½ teaspoon Black pepper
2 teaspoons Olive oil
16 ounces Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce
8 ounces Small sweet peas (petit pois), drained, reserve peas and liquid
1 ½ cups Chicken broth
3 tablespoons Lime juice from (about 1 large or 2 small limes)
12 ounces Beer, (use a light bodied beer like a Miller, Budweiser etc., DO NOT use IPA, strong flavored or dark beer), split into 8 oz and 4 oz (or substitute with chicken broth)
1½ cups Long grain white rice (jasmine or basmati preferred)
Pinch Saffron (optional)
Optional Garnish:
2 ounces Roasted red pepper (pimento) strips
6 to 8 Asparagus stalks (freshly steamed or canned)
DIRECTIONS:
Lightly season chicken with pepper. Heat a large stockpot over high heat until hot. Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
Add Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.
Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.
Serves 4 to 6.
I Could Eat This Chicken Shawarma Every Single Day
#shorts #chicken #shawarma #cooking
Chicken Shawarma Recipe:
2 1/2 pounds chicken thighs
1/2 cup plain yogurt
5 garlic cloves minced
1 tbsp coriander powder
1 tbsp cumin powder
2 tsp cardamom powder
1 tbsp white vinegar
1 tbsp red chili powder
1 tbsp onion powder
1 tbsp smoked paprika
Juice of 1 lemon 2 tbsp
1/4 cup olive oil
2 tsp salt
2 tsp black pepper
Yogurt sauce
1 cup plain yogurt
3/4 cup grated and salted cucumber
2 medium garlic cloves salted and pureed
1/2 cup finely chopped cilantro
1/2 tsp coriander seed
1/2 tsp cumin seed
Serve with:
Flatbreads
Red onion
Tomato
Crunchy lettuce
Sauce
Spicy sauce
Spicy Sweet Chicken Havana Recipe : What Is Spicy Sweet Havana Chicken?
How to make Spicy Sweet Havana Chicken; learn more about traditional Cuban food in this free cooking video.
Expert: Sven Robinson
Bio: Sven Robinson began his culinary career in 1983.
Filmmaker: Christian Munoz-Donoso