Sanibel Island Chicken Recipes

SANIBEL STUFFED CHICKEN FROM TOMMY BAHAMAS COPYCAT RECIPE - (4.3/5)

Steps:

• PREPARE CHICKEN CHIPOTLE RANCH MIXTURE: Place ranch dressing a medium bowl and combine the 3 tablespoons chopped chipotle peppers, 1 teaspoon ground cumin, lime juice with the ranch mix and stir until completely mixed. Add the diced onion, chives and cilantro. Chicken: Fill a medium bowl halfway with Extra Virgin Olive Oil and completely submerge each chicken breast. Fill a medium/large freezer bag with bread crumbs and shake chicken until it is fully covered with the bread crumbs. Cut pockets into chicken breasts and spread a liberal amount of the cream cheese and stuff with the chipotle ranch and shredded mozzarella cheese Saute chicken in skillet with olive oil for 5 to 7 minutes each side (or until the crust is crispy and brown). Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of the chipotle ranch mixture as a sauce/topping.

CHICKEN SAMBAL

Steps:

• For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
• Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
• For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
• Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
• Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
• Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
• Serve over the rice, garnished with lime wedges, scallions and cilantro.

SANIBEL ISLAND CHICKEN

Steps:

• Cook rice according to package directions; keep warm.
• Flatten chicken breasts slightly using a meat mallet.
• Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
• Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
• Remove chicken and keep warm.
• Wipe skillet with paper towels.
• Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
• Serve chicken over rice.
• Spoon sauce over top.

ISLAND CHICKEN WITH PINEAPPLE SALSA

Steps:

• Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
• Place the pineapple juice in a shallow nonmetal dish.
• Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
• Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
• Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
• Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
• Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
• Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
• Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
• Pour over the chicken.
• Top with the salsa.
• To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
• Pack the salsa in a separate freezer-quality plastic container.
• To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!