Crispy Chicken Havana with Sautéed California Avocado

Ingredients

• 12 baby chickens (poussin) or boneless chicken breasts
• Spice rub (recipe follows)
• 12 California 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 jalapeño 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
• 1½ gallons dry red wine
• 3½ gallons veal stock

Crispy fried plantain ring

• green plantains

Procedures

1. Remove back bone and all other bones from each chicken except wing bones; flatten or flatten boneless chicken breast.
2. Generously rub each with spice rub; reserve.
3. 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.
4. Keep warm.
5. Sauté foie gras in a little oil; keep warm.
6. To assemble the dish: pour ¼ cup heated tomatillo sauce in the center of a large dinner plate; layer with ⅓ cup heated grilled vegetables, sautéed avocado, and ¼ cup heated cumin-scented black beans.
7. Top with grilled chicken.
8. Garnish with foie gras, ¼ cup heated red wine sauce, plantain ring, sprigs of cilantro, and lime.

Spice rub

1. Mix all ingredients except oil.
2. Stir in oil as needed to make a fluid paste.

Tomatillo sauce

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

Cumin-scented black beans

1. Sauté bell pepper, onion, and jalapeno in oil until soft, about 5 minutes.
2. Stir in remaining ingredients; heat through.
3. Reserve.

Red wine sauce

1. Brown meat in oil; reserve.
2. In the same pan, brown vegetables.
3. Return meat to pan; add seasonings.
4. Add red wine; reduce volume by one third.
5. Add veal stock.
6. Bring to a boil; skim.
7. Reduce heat to a simmer.
8. Reduce volume by half or until desired consistency and flavor is achieved, skimming often.

Crispy fried plantain ring

1. Have ready 6 tin cans (2-inch in diameter) that have been opened at both ends and have had labels removed.
2. Peel green plantains; slice lengthwise about ¹/32-inch thick; reserve.
3. Wrap parchment around each can, then wrap 2 slices plantain around; secure with paper clips or spring clips.
4. Deep fry until very light, golden brown, about 30 seconds.
5. Drain.
6. Cool; remove clips.