Bahama Breeze Tostones Con Pollo Recipes

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BAHAMA BREEZE TOSTONES CON POLLO



Bahama Breeze Tostones Con Pollo image

OMG! They're like spanish chicken nachos. Amazing!!! I buy my tostones (green plantains) at my local produce store, but they can be found at any spanish market. They come "pre-cooked /frozen." Do not thaw before frying!

Provided by HappyCookingMommy

Categories     South American

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 quart vegetable oil
1 lb green plantain, frozen
3 tablespoons butter
4 boneless skinless chicken breasts, cubed
1 teaspoon cumin
1 tablespoon taco seasoning
2 sweet bell peppers, sliced
1 large onion, chopped
1 cup mushroom, sliced
2 cups mexican cheese, shredded
1 cup salsa

Steps:

  • Heat vegetable oil in fryer or deep skillet over medium high heat until sizzling when a SMALL drop of water is added.
  • Fry frozen tostones in batches of 5 or 6 until crispy and golden. Sprinkle with salt and set aside.
  • In separate skillet heat butter over medium heat. Add chicken, cumin and taco seasoning, stirring occasionally until nearly cooked through.
  • Add in bell peppers, onions and mushrooms. Cover and cook until soft.
  • Stir in cheese until melted.
  • To serve, top 6-7 tostones with chicken mixture. Top with a few spoonfulls of fresh salsa and sour cream if desired.

BREEZE WOOD GRILLED CHICKEN - BAHAMA BREEZE



Breeze Wood Grilled Chicken - Bahama Breeze image

Another recipe I found at Bahama Breeze's web site. I absolutely loved the fresh citrus flavors of this dish!! As one reviewer stated don't let long list of ingredients but you off, as this doesn't take long at all to make. I make the glaze ahead of time and make the citrus butter while the chicken is on the grill!!

Provided by diner524

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

2 chicken breasts, boneless, skinless (8 oz each)
2 tablespoons olive oil
salt and pepper
1/2 cup wood chips, soaked in water for 15 minutes
1/3 cup orange marmalade
3 tablespoons orange juice, fresh squeezed
1 tablespoon lemon juice, fresh squeezed
1/4 teaspoon salt
2 teaspoons olive oil
1 tablespoon shallot, minced
1/2 cup white wine
1/2 cup orange juice, Fresh squeezed
6 tablespoons butter, cold and cubed
1 tablespoon sugar (optional, as I forgot it 1st time and I like it better without the sugar)
salt
white pepper

Steps:

  • For the Chicken:.
  • Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
  • For Orange Glaze:.
  • Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
  • For the Citrus Butter:.
  • Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!

Nutrition Facts : Calories 961.7, Fat 66.1, SaturatedFat 28.2, Cholesterol 184.4, Sodium 662.1, Carbohydrate 53.5, Fiber 0.6, Sugar 46.1, Protein 31.5

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