Chicken Havana

fryer, boned, skinned 1 1/2 ts Garlic salt 1/2 ts Pepper 2 tb Oil, cooking 1 tb Cornstarch 1/2 c Broth, chicken, condensed 1/2 c Rum, dark 1/4 c Juice, orange, concentrate -- thawed 1 1/2 ts Oregano 3/4 ts Cumin 1/2 ts Hot pepper sauce 1/2 c Beans, black, rinsed 1/3 c Pimento, chopped 2 md Garlic, cloves, thinly -- sliced Lettuce, Romaine 1/4 c Onion, sweet, chopped Orange, slices Lime, slices Parsley

Sprinkle garlic salt and pepper over the chicken pieces after rinsing and patting them dry.

Fold in the sides of the thighs to reshape them to their original form.

Secure the sides with toothpicks.

In a frying pan, pour the oil and heat to medium-high temperature.

Add chicken and cook, turning, about 8 minutes or until brown on all sides.

Remove the chicken and set aside.

Discard the drippings from the pan (or

pour them over your dry pet food for a treat for the "children" in your family.

) An a medium bowl, dissolve the cornstarch in a small amount of the broth.

Stir in the remaining broth, rum, orange juice concentrate, oregano, cumin, and hot pepper sauce.

Pour the mixture3into the same fry pan and cook, stirring, until mixture boils.

Return the chicken to the saute pan, turning to coat.

Reduce heat to low and simmer, turning twice, about 20 minutes or until chicken is fork tender.

Remove the chicken from the pan, remove wooden toothpicks.

Set the chicken aside, and keep it warm.

To sauce left in the saute pan, add bean, pimento, and garlic.

Heat mixture to boiling and cook, stirring, for 1 minute.

Place lettuce leaves on a platter.

Arrange the chicken over the lettuce.

Spoon bean mixture over the chicken, then sprinkle with onion.

Garnish with orange and lime slices and parsley.

Cook: Marjorie Fortier, West Redding, Connecticut Contest : Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622