Chicken Havana is a Cuban-style recipe that is so great tasting that you will become famous for serving it! This chicken dish has a very exciting, rich, and satisfying flavor. I love the Spanish olives in this dish. I have heard this Chicken Havana recipe is a classic Cuban recipe from the city of Havana during the 1950s. Is this true or not? I can not find any more information on this dish.
- 4 chicken breast halves*
- 4 chicken thighs
- 2 tablespoons garlic, minced
- 2 tablespoons oregano leaves, dried
- Salt and coarsely-ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup currants
- 1/2 cup olive oil, extra-virgin
- 1/2 cup whole Spanish olives, pitted
- 1/4 cup capers
- 3 bay leaves
- 1/2 cup firmly packed brown sugar
- 1/2 cup dry white wine
- Cilantro leaves, freshly chopped (for garnish)
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.
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 sauce boat.
Makes 4 to 6 servings.
* 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.
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