Maybe this dish is Cuban.  I like to think it is regardless, but the glazed chicken (Miss Goldie) legs, Frenched, so to speak, is Chinese inspired.  Roasted very hot in the oven, they get a glaze twisted toward the Cuban tastebuds for lime, cumin, some fruit, coriander, and pepper.  I add some Chipotle pepper in Adobo, for that deep smoky piquante I like.  Last night the CD played Ry Cooter’s “Buena Vista Social Club” one cut of which I hope you are playing now from the above YouTube video.                 Open- Chan Chan
        The whole thing begins with onions sauteing in a pan with olive oil.  What’s new?  I add some jalipino, then a taste of celery, 1 teaspoon toasted cumin seeds, and two toes diced fresh garlic. Those saute until onions cooked through.  Next comes the juice of 1/2 fresh lime, one chopped Chipotle pepper in Adobo, one teaspoon of crushed coriander, and black pepper to taste.  From there one adds one cup of cooked rice flavored with Adobo powder.  Then one can of black beans. Mix it, cover it, and place in a 250° F preheated oven.  It’ll cook for 30 minutes or until the last glazing of the chicken.  Once the chicken is ready to glaze for the last time, take out the Beans and cover them with a white  melting cheese, recover, return to oven to finish. 

 For the chicken, French the legs, push up the meat to make a POP.  Season with salt and pepper, brush them with a glaze made from 2 T Olive Oil, 4 T chinese oyster sauce, fresh cilantro, juice from 1/2 lime, some of the adobo from the can of Chipotles, and quite honestly anything else that comes to mind. Here they are ready for the lower rack of a 450° F preheated oven to cook in a cast iron skillet for 15 minutes.  After that, remove and reglase them, then cook for 15 minutes more.  When finished, remove them. lower heat to 300° F, reglase them and replace in upper rack of oven cooking for 10 to 15 minutes more so that the glase has begun to caramelize and there are some dark char bits in sight.  During this period take the last step with the beans that is described above.

   The beans are ready too…..

so serve the beans and rice, then place the chicken happily, garnish with fresh chopped cilantro and a lime slice.

  Here it is, Glazed Pops with Black Beans and Rice.  The side is steamed broccoli with my special “Thousand Dollar” dressing.