*  Exported from  MasterCook  *
 
                               CHICKEN HAVANA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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....  <smile>)
   
        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
  
 
 
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