Chicken Havana
Submitted by alzilla7
Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minClose your eyes and let this one take you straight to Havana.
Chicken thighs get browned until golden, then simmer in a sauce that’s pure Caribbean soul: dark rum, frozen orange juice concentrate, cumin, oregano, and a dash of hot pepper sauce.
The rum mellows as it cooks, leaving behind a deep, sweet warmth that pairs with the citrusy brightness of the orange.
Black beans, pimentos, and sliced garlic get tossed into the sauce at the finish, then everything is spooned over crisp romaine and topped with Vidalia onion, orange slices, and lime wedges.
It’s a platter dish that looks like a celebration.
Chef Tips
- Fold and pin the thighs: Reshaping them with toothpicks helps them cook evenly and hold their form in the sauce.
- Discard the drippings before the sauce: Starting the sauce in a clean pan keeps it bright and avoids greasy heaviness.
- Use real dark rum: Light rum won’t give you the deep, molasses-like sweetness this dish needs. Don’t substitute.
Ingredients
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.
Comments
