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.