The Chef: Silvio Echazabal
The Restaurant: Havana 1957 in Pembroke Pines
The Dish: Havana 1957 Chicken

One whole chicken- divided in two or cut up
16 oz. white rice
12 oz. black beans
Chicken Marinade
8 oz. Sour Orange
2 oz. Soy Sauce
1 oz. Complete Seasoning (Sazon Completo)
1 oz. Garlic
1 tsp. Cumin
Salt to taste
Seasoning for the beans
1/4 green pepper, cut into large pieces
1/4 onion, cut into large pieces
6 tbs. blended corn oil and olive oil (75/25)
1/4 cup chopped onions
1/4 cup chopped green pepper
2 cloves chopped garlic
1 tsp. oregano
2 bay leaves
1 oz. Complete Seasoning
1 tsp. Cumin
Salt to taste
1 tbs. white vinegar
1 tbs. sugar

Method of Preparation:

– Start by making the chicken marinade. In a bowl add sour orange, soy sauce, Complete Seasoning, garlic powder, cumin and salt. Mix well. Add the chicken and coat thoroughly. Marinate overnight if possible.

– When you’re ready to cook, put the chicken in a pan with the marinade and roast in the oven at 175 degrees for three hours.

– Next, put black beans in a pot of cold water and bring to a boil. Add chunks of green peppers, onions and one bay leaf. Turn down heat and let simmer for 45 minutes.

– Now, make the seasoning for the beans. Add blended oil to a pan and get it hot. Add chopped onion, green pepper, garlic, oregano, one bay leaf, Complete Seasoning, cumin, salt and white vinegar. Blend and sauté for 5 minutes, then add it to the pot of beans. Throw in a dash of sugar and cook for another 15 minutes.

To Plate:

Plate the chicken and marinade sauce with white rice, black beans and a side of plantains. Garnish with chopped parsley.

Serving suggestion: Mojito

Serves: 2

Havana 1957
The Shops at Pembroke Gardens
14571 SW 5th St.
Pembroke Pines, FL 33027

Bring in a printed copy of the recipe and get 10 percent off your bill now through June 15.


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