1950's Havana Chicken

This chicken was very tasty and tender see the ingredients for the marinade below.

Marinade:
2 tablespoons minced garlic
2 tablespoons dried oregano
1/2 teaspoon salt
2 teaspoons hot sauce
1 teaspoon cumin
1/2 cup vinegar
1/2 cup extra virgin olive oil
1/4 cup white wine (I used cooking sherry instead)
1/2 cup raisins
1/2 cup stuffed olives (I used sliced black olives)
1 small onion chopped fine
3 bay leaves
Marinate at least 12 hours or more.
Place chicken and marinated in baking casserole dish and add the juice of one orange and one lime then sprinkle top of each chicken piece with a little dark brown sugar.Bake chicken in preheated oven at 350 degrees for 45 minutes to one hour.
Top with fresh cilantro after baking.

Splitting a whole chicken straight down the back bone into two pieces then marinating would be a very festive way to serve this dish for company.
Super delicious Havana Chicken was served in Havana, Cuba during the early1950's when many Americans vacationed in Havana just like they go the Bahamas today on cruise ships.

After the Cuban Missile Crisis all travel from the United States to Cuba ceased in February of 1963. The price of sugar went sky high after the embargo since the United States received large imports of sugar from Cuba.

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