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 jalapeno 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
 * 1 ½ Gallons Dry red wine
 * 3 ½ Gallons veal stock
 * Fried plantains
 * Have ready 6 tin cans (2-inch in diameter) that have been opened at both ends and have had labels removed.
 * Peel green plantains; slice lengthwise about 1/32-inch thick; reserve.
 * Wrap parchment around each can, then wrap 2 slices plantain around; secure with paper clips or spring clips.
 * Deep fry until very light, golden brown, about 30 seconds. Drain. Cool; remove clips.

Directions
Remove back bone and all other bones from each Chicken except wing bones; flatten. Or flatten boneless Chicken breast.

Generously rub each with Spice Rub; reserve.

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. Keep warm.

Sauté foie gras in a little oil; keep warm.

To assemble the dish: Pour 1/4 cup heated Tomatillo Sauce in the center of a large dinner plate; layer with 1/3 cup heated grilled vegetables, sautéed avocado, and 1/4 cup heated Cumin-Scented black beans. Top with grilled Chicken. Garnish with foie gras, 1/4 cup heated red wine Sauce, plantain Ring, sprigs of cilantro, and lime.

Spice Rub Preparation

Mix all ingredients except oil.

Stir in oil as needed to make a fluid paste.

Tomatillo Sauce Preparation

Simmer tomatillos, Onion, and water for 20 minutes.

Strain off half of liquid; discard.

In a blender, puree remaining tomatillo mixture; cool.

In a blender; puree half of cooled tomatillo mixture with cilantro, lime juice, and salt and pepper.

Combine both mixtures; serve at room temperature.

Cumin-Scented black beans Preparation

Sauté bell pepper, Onion, and jalapeno in oil until soft, about 5 minutes.

Stir in remaining ingredients; heat through.

Reserve.

red wine Sauce Preparation

Brown meat in oil; reserve.

In the same pan, brown vegetables.

Return meat to pan; add seasonings.

Add red wine; reduce volume by one third.

Add veal stock. Bring to a boil; skim.

Reduce heat to a simmer.

Reduce volume by half or until desired consistency and flavor is achieved, skimming often.