Meat & Poultry Recipes

• Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
• Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
• Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
• Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

• Preheat oven to 325°F. Heat large, ovenable stockpot over medium-high heat on stovetop. Meanwhile pepper ribs all over
• Add olive oil to pan coating bottom. Brown half the ribs on all sides, about 6 to 8 minutes total. Remove ribs, repeat with remaining ribs.
• Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 hours or until tender.
• Remove ribs and carrots to a serving dish, cover with foil. Spoon fat off liquid and discard fat. Simmer liquid in pot over medium high heat for 10 to15 minutes or until reduced by half.
• Add salt and pepper to taste. Pour sauce over beef and carrots.

Alternate Cooking Method

• Follow steps 1 through 3 as directed except place browned ribs, vegetables and liquids in slow cooker. Cook on low setting 8 to 10 hours until very tender. Skim fat off of liquid in slow cooker and discard fat.
• Remove de-fatted cooking liquid from slow cooker vessel and place in medium size sauce pan. Reduce liquid over medium high heat for 10 to 15 minutes or until reduced by half.
• Add salt and pepper to taste. Pour thickened sauce over beef and carrots in slow cooker.

• Add white wine, Old Havana Foods Chili Cubano and rosemary to slow cooker vessel, mix to combine.
• Season chicken with salt and pepper and sprinkle with flour (or cornstarch). Place chicken into slow cooker and top with some of the Chili Cubano-wine mixture.
• Add carrots, olives and caper on top of chicken. Cover and cook for 4 hours on high heat (or 8 hours on low) until chicken is tender, spooning sauce over chicken every hour.
• Serve chicken with sauce over cooked rice, couscous, pasta or quinoa.

• Preheat non-stick skillet over medium heat. Brown ground meat until no longer pink, breaking up pieces of meat with spoon.
• Add Old Havana Foods Chili Cubano (or Old Havana Foods Zesty Hot Cooking Sauce for a spicy version) and Old Havana Foods Black Beans (do not drain beans), stir well to combine. Reduce heat to medium-low and simmer until bubbly – about 7 to 10 minutes, stirring occasionally.
• Serve in bowls with optional garnishes and tortilla chips.

• Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
• Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
• Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
• During last five minutes of cooking add shrimp and sausage.
• Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half.

• Preheat oven to 325°F. Place pork in heavy oven-safe dish with a lid. Pour Old Havana Foods Mojo – Citrus Garlic Marinade over pork. Cover, roast 2 hours.
• Flip meat over. Cover and roast an additional 1½ hours. Uncover, roast ½ hour longer or until tender.
• Spoon fat off liquid in pan and discard. Pull pork apart into large chunks. Toss lightly to coat with sauce.

• Preheat non-stick skillet over medium-high heat. Brown meat until no longer pink, breaking up pieces with spoon.
• Add Old Havana Foods Sofrito raisins, olives and sherry (if using); stir well to combine.
• Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.

• Pull rotisserie chicken meat off bones and pull apart into large bite sized pieces. Place meat in medium size bowl. Discard chicken bones and fatty skin.
• Add Old Havana Foods Chili Cubano to chicken pieces and stir to coat well. Place in slow cooker and heat on low for 2 hours or place in sauté pan and heat over medium low heat until heated through. Season chicken mixture to taste with salt and pepper.
• Serve in tortillas with your choice of toppings.

• Combine Old Havana Chili Cubano, or Zesty Hot Cooking Sauce (for a spicy version), apricot preserves and smokie links (or meatballs) in a medium stockpot over medium heat.
• Bring to simmer, reduce heat to low and cook uncovered for 1 to 1 1/2 hours until sauce thickens and becomes glossy. Stir occasionally. Serve with sauce on the side.

Slow Cooker Method

• Combine ingredients in slow cooker vessel. Cook covered on high setting for 2 hours, then uncover and cook another hour or until sauce thickens and becomes glossy. Stir occasionally. Serve with sauce on the side.

• Mix Old Havana Foods Mojo Citrus Garlic Marinade, coconut milk, sugar, ginger and red pepper (if using) in a glass or stainless steel bowl or plastic bag. Mix well to combine.
• Place chicken in marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
• Remove chicken from marinade wiping as much marinade off of chicken and reserving. Place reserved marinade in small saucepan and cook over low heat until simmering, stir and simmer on very low heat for 5 minutes. Remove from heat.
• Meanwhile grill chicken until thoroughly cooked and no pink juices flow when pierced, approximately 150°F for breast meat, 175 to 180°F for legs and thighs. Allow chicken to rest at least 5 minutes before serving to retain juices.
• OPTIONAL – brush on Old Havana Foods Mango Pineapple BBQ Sauce during last 5 minutes of cooking. Serve with additional sauce for dipping.

• Place meat in glass or stainless steel bowl or plastic bag, add Old Havana Foods Mojo Marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
• When ready to cook add oil and toss to coat.
• Grill, broil, roast or fry to desired level of doneness. Allow to rest 5 minutes before serving to retain juices.
• Serve with fully prepared black beans, rice and sweet ripe plantains for an authentic Cuban meal.