8 each thighs, chicken, broiler/ - fryer,, boned, skinned
1 1/2 tsp garlic salt
1/2 tsp pepper
2 tbsp oil, cooking
1 tbsp cornstarch
1/2 cup broth, chicken, condensed
1/2 cup rum, dark
1/4 cup juice, orange, concentrate - thawed
1 1/2 tsp oregano
3/4 tsp cumin
1/2 tsp hot pepper sauce
1/2 cup beans, black, rinsed
1/3 cup pimento, chopped
2 medium garlic, cloves, thinly - sliced
1 lettuce, romaine
1/4 cup onion, sweet, chopped
1 orange, slices
1 lime, slices
1 parsley
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....
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
Servings: 4 servings
Chicken Havana Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as a concept can be found far back into distant history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Continuing our culinary historical journey, we find a couple of recipe books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are not about the curry that is popular today, but instead accounts of the types of food enjoyed by the rich and powerful. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas led to an increase in manuscripts on food, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and rich competed to serve the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking books are highly popular as a result of increased literacy, more free time and having more money. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Havana recipe.
