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 jalapeño 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
 * 1½ gallons dry red wine
 * 3½ gallons veal stock

Crispy fried plantain ring

 * green plantains

Directions

 * 1) Remove back bone and all other bones from each chicken except wing bones; flatten or flatten boneless chicken breast.
 * 2) Generously rub each with spice rub; reserve.
 * 3) 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.
 * 4) Keep warm.
 * 5) Sauté foie gras in a little oil; keep warm.
 * 6) To assemble the dish: pour ¼ cup heated tomatillo sauce in the center of a large dinner plate; layer with ⅓ cup heated grilled vegetables, sautéed avocado, and ¼ cup heated cumin-scented black beans.
 * 7) Top with grilled chicken.
 * 8) Garnish with foie gras, ¼ cup heated red wine sauce, plantain ring, sprigs of cilantro, and lime.

Spice rub

 * 1) Mix all ingredients except oil.
 * 2) Stir in oil as needed to make a fluid paste.

Tomatillo sauce

 * 1) Simmer tomatillos, onion, and water for 20 minutes.
 * 2) Strain off half of liquid; discard.
 * 3) In a blender, purée remaining tomatillo mixture; cool.
 * 4) In a blender; purée half of cooled tomatillo mixture with cilantro, lime juice, and salt and pepper.
 * 5) Combine both mixtures; serve at room temperature.

Cumin-scented black beans

 * 1) Sauté bell pepper, onion, and jalapeño in oil until soft, about 5 minutes.
 * 2) Stir in remaining ingredients; heat through.
 * 3) Reserve.

Red wine sauce

 * 1) Brown meat in oil; reserve.
 * 2) In the same pan, brown vegetables.
 * 3) Return meat to pan; add seasonings.
 * 4) Add red wine; reduce volume by one third.
 * 5) Add veal stock.
 * 6) Bring to a boil; skim.
 * 7) Reduce heat to a simmer.
 * 8) Reduce volume by half or until desired consistency and flavor is achieved, skimming often.

Crispy fried plantain ring

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