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 – Authentic Cuban Cooking Sauce 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 or Dutch oven over medium-high heat on stovetop. Meanwhile sprinkle pepper over all sides of ribs.
• Add 1 teaspoon olive oil to pan coating bottom. Brown half the ribs on all sides, about 6 to 8 minutes total. Remove ribs, repeat with remaining 1 teaspoon oil and ribs. Remove ribs and set aside.
• Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 hours or until tender, flipping beef pieces after two hours.
• Remove ribs and carrots to a serving dish, cover with foil. Spoon fat off liquid and discard fat. Taste sauce if not concentrated enough in flavor then simmer liquid in pot over medium high heat for until reduced to desired flavor.
• Add salt and pepper to taste AFTER reducing liquid. 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 if you like 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 – Authentic Cuban Cooking Sauce 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 350°F. Cut pork into large chunks, roughly 2 to 3 inches.
• Place pork in heavy, oven-safe dish, with fatty sides up. Pour Old Havana Foods Mojo – Citrus Garlic Marinade over pork. Cover, roast 2 hours.
• Flip meat pieces over. Cover and roast an additional 1½ hours. Uncover, roast ½ hour longer or until tender and top of pork is starting to brown.
• Spoon most of the clear liquid fat off of the top of the juices in pan. Using two forks, pull pork apart into bite size chunks. Toss meat lightly with remaining liquid in pan to coat pork.

• Preheat non-stick skillet over medium-high heat. Brown meat until no longer pink, breaking up pieces with spoon.
• Add Old Havana Foods Sofrito, stir well to combine.
• Reduce heat to medium-low and simmer 5 to 7 minutes, until bubbly, stirring occasionally.
• Serve on buns for sloppy joes, in tortillas for tacos, with chips as a hearty dip, over cooked pasta, as an empanada filling, in a lasagna … the possibilities are endless!

• Preheat non-stick skillet over medium-high heat. Brown meat until no longer pink, breaking up into small pieces with spoon.
• Add Old Havana Foods Zesty Hot Cooking Sauce, and if desired add some sweet to counter the heat by adding 3 tablespoons Old Havana Foods Mango Pineapple BBQ Sauce. Stir well to combine.
• Reduce heat to medium-low and simmer 5 to 7 minutes, until bubbly, stirring occasionally.
• Serve on buns for sloppy joes, in tortillas for tacos, with chips as a hearty dip, over cooked pasta, as an empanada filling, in a lasagna … the possibilities are endless!

• Pull rotisserie chicken meat off bones and pull apart into large bite sized pieces and place in medium size bowl. Discard chicken bones and fatty skin.
• Add Old Havana Foods Sofrito or Chili Cubano or Zesty Hot Cooking Sauce to chicken pieces and stir to coat well. Heat in sauté pan and over medium low until bubbly and heated through. Season to taste with salt and pepper.
• Serve in tortillas with your choice of toppings.

• Pre-heat the grill.
• In a medium bowl combine the pork, beef, Old Havana Foods Sofrito Authentic Cuban Cooking Sauce (or Zesty Hot Cooking Sauce) and pepper. Lightly mix together until well combined.
• Form meat mixture into 6 (1/3 pound each) patties to match round or oval shape of rolls being used and set aside.
• Grill burgers over medium-high heat until cooked through to desired doneness (155°F for medium well), about 5-6 minutes per side. If using cheese, place slice on burger patties and allow to melt.
• Spread bottom bun surface with 2 tablespoons Raisin Sofrito Ketchup, top with cooked patty, tomato slice, lettuce leaf, burger and onion slice. Spread 1 tablespoon lime crema on top bun surface.

• Combine Old Havana Foods Zesty Hot Cooking Sauce, Mango PIneapple BBQ Sauce and smokie links (or meatballs) in a medium stockpot over medium heat.
• Bring to simmer, reduce heat to low and cook uncovered for 30 to 45 minutes on low heat 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.

• In a microwave safe bowl or a medium saucepan, combine your choice of pre-cooked meat with Old Havana Foods Mango Pineapple BBQ Sauce. Stir well to combine.
• Heat in microwave at 50% power approximately 4 to 5 minutes or in saucepan over medium high heat until bubbly and hot and temperature reaches 150°F.
• Serve as is, on rolls or buns or on a salad.

• Pre-heat a large non-stick skillet over medium-high heat.
• In a bowl, mix Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce, hoisin sauce, water and crushed red pepper if using, until well combined.
• Add 1 teaspoon oil to preheated skillet and swirl to coat. Sauté zucchini over medium-high heat until starting to brown, about 5 minutes. Remove zucchini from pan and set aside. Repeat with 1 teaspoon oil and red peppers sautéing 5 minutes and then setting aside. Repeat with remaining oil and protein sautéing approximately 5 to 7 minutes or until raw meat is cooked through.
• Return sauteed zucchini and peppers to pan and combine with the cooked protein. Reduce heat to medium. Add sofrito-hoisin mixture and toss thoroughly to coat all pieces. Heat through until bubbly.
• Top with peanuts if using. Serve over cooked rice. Enjoy!

• Place beef and Old Havana Foods Sofrito Authentic Cuban Cooking Sauce in slow cooker bag. Mix to coat.
• Close bag with twist tie. Cook on low setting until very tender, about:

  – 10 to 12 hours for beef brisket

  – 7 to 8 hours for short ribs and skirt steak
• Spoon fat off liquid and discard. Shred meat and toss with sauce. Season to taste with salt and pepper.