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This dish is so great tasting that you'll become famous for serving it!
Photo courtesy of the cooking Blog,
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Chicken Havana Recipe
Yields: 4 to 6 servings
Prep time: 20 min
Cook time: 25 min
4 chicken breast halves*
4 chicken thighs
2 tablespoons minced
2 tablespoons dried oregano leaves
Salt and coarsely-ground
black pepper to taste
1/2 cup red wine vinegar
1/2 cup extra-virgin
1/2 cup currants
1/2 cup pitted whole Spanish olives
3 bay leaves
1/2 cup firmly-packed brown sugar
1/2 cup dry white
Chopped fresh cilantro leaves (for garnish)
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
In a large re-sealable plastic bag, combine garlic, oregano, salt, pepper, wine vinegar, olive oil, currants, Spanish olives, capers, and bay leaves.
Add chicken breasts and thighs; seal and let marinate, refrigerated, 12 hours.
Preheat oven to 350 degrees F. Place chicken pieces in a 9x13-inch baking dish. Spoon the marinade over the chicken. Sprinkle chicken pieces with brown sugar and carefully
pour white wine into the bottom of the pan. Bake 20 to 25 minutes, uncovered, or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
To serve, arrange chicken pieces on serving platter or individual serving plates. Strain Spanish olives, currants, and capers from the pan juices; place over the chicken,
and sprinkle with chopped cilantro. Serve remaining pan juices in a sauceboat.
Makes 4 to 6 servings.