I recently was craving the Bahama Breeze Tostones and Chicken dish and I decided to try my best to recreate it. Much to my surprise IT WAS DELISH! So I’m going to grace everyone with my recipe so you too can share this Caribbean delishness with a significant other or anyone of your choosing. Well let’s begin! *Claps*
Tostones & Chicken Bahama Style
Difficulty level: Intermediate
- Plantains- 6 Peeled and cut in 1/2″ slices diagonally
- Plum Tomatoes- 3 seeded/cored and diced
- Red Onion- 1/2 of an onion diced
- Cilantro- Handful finely chopped
- Lime- 2 squeezed and juiced
- Creole Seasoning
- Extra Virgin Olive Oil- 2 tsp
- Jalapeno pepper- 1 finely chopped seeded and deveined
- Chicken Breast- 2
- Shredded Cheese Mexican Blend- 1 1/2 cups
- Chicken stock- 2 cups
- Sour cream- 1 cup
- Let’s start off by adding 2 tbsp of vegetable oil into a searing pan and setting the heat at medium-high. Next, we’re going to slice our chicken breasts horizontally about 1/2 inch thick and throw in a bowl and season with the **creole seasoning. Add to pan, let the chicken breast sear until golden on each side so a nice crust forms. Once golden brown on both sides add enough chicken stock to cover the chicken breasts and cover for 25 minutes
- .While the chicken is cooking we’re going to get started on our Caribbean Tomato Salsa. Dice & chop your plum tomatoes, red onions, cilantro and the jalapeno then proceed to combine in a bowl. Squeeze 2 limes of juice into the salsa mix and add 1/2 tsp of creole seasoning and the EVOO. Now you’re all set, cover and set in the fridge until later. Let it simmer in all that flavor.
- By now your chicken should be finishing up, take off the top and there should be a small amount of stock and the chicken should be nice and tender. In this next step I prefer to use a metal spatula, use that spatula and start breaking apart the chicken in the pan and shred it up. Put the heat on low and leave the chicken ready for assembly time.
- Now we’re going to make the plantains.Start preheating your vegetable oil at medium-high heat in your fryer or frying pan about 2″ of oil. Peel your plantains and cut diagonally in 1/2″ width, and repeat with all 6 plantains. Throw your plantains in the oil and fry them about 6 minutes until golden then remove them and place them unto a paper towel lined plate.
- Next, if you don’t have a plantain press to smash down your plantains you can cover them with parchment paper and use a can to smash them down on a cutting board and throw them back into the fryer for about 3-4 minutes until crispy. When they float back to the surface of the oil you know they’re done. Now take them out with your tongs and set down on a paper towel lined plate.
- Time for assembly, YAY! Before we assemble our masterpiece, set the oven to preheat at 425 degrees. Now back to our assembly, take your oven pan and set about 8 tostones (plantains) in pairs of 2 side by side and take your shredded chicken that’s been patiently on standby and using a slotted spoon to release any juices from the chicken, spoon your chicken over the plantains and sprinkle with lots of yummy shredded cheese.
- Last step, insert your pan into the oven for about 5 minutes until the cheese is nice and melted and remove from the oven. Using a spatula carefully lay it on your serving dish and go grab that yummy salsa and garnish over your tostones and chicken. Add a scoop of sour cream on the side or on top if you prefer and prepare to experience an explosion of flavors!
This has been fun, and I hope ya’ll enjoy every bite! Tune in to my blog for many more yummy recipes. 🙂
**If you don’t have any creole seasoning on hand, salt,pepper, garlic powder, onion powder and chili powder- this combination is almost identical in flavor.