Best 6 Bahama Breeze Tostones Con Pollo Recipes

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Tostones con Pollo, a delectable dish originating from the vibrant culinary traditions of the Bahamas, tantalizes taste buds with its harmonious blend of crispy fried plantains, tender chicken, and a flavorful sofrito sauce. This culinary masterpiece is a symphony of textures and flavors, where the crispy exterior of the tostones yields to a soft and fluffy interior, while the chicken, marinated in a blend of aromatic spices, offers a succulent and juicy counterpart. The sofrito sauce, a vibrant medley of tomatoes, onions, bell peppers, and herbs, adds a layer of depth and complexity that elevates the dish to new heights. Whether enjoyed as a main course or as a delightful appetizer, Tostones con Pollo promises an unforgettable dining experience that captures the essence of Bahamian cuisine.

**Recipes Included:**

1. **Tostones:** Step-by-step instructions for creating the perfect tostones, from selecting the right plantains to achieving the ideal level of crispiness.

2. **Chicken Marinade:** A flavorful marinade that infuses the chicken with a tantalizing blend of spices and herbs, ensuring a tender and succulent result.

3. **Sofrito Sauce:** A vibrant and aromatic sauce made from a medley of fresh tomatoes, onions, bell peppers, and herbs, adding depth and complexity to the dish.

4. **Complete Tostones con Pollo Recipe:** A comprehensive guide to assembling the dish, including tips for achieving the perfect combination of crispy tostones, tender chicken, and flavorful sofrito sauce.

Let's cook with our recipes!

CHICKEN AND POTATOES WITH TOMATO SAUCE (POLLO SUDADO)



Chicken and Potatoes With Tomato Sauce (Pollo Sudado) image

This recipe was handed down by my grandmother. This is a delicious, very inexpensive meal that can feed a large family on a budget. I buy whole cut up chicken. This cuts out the prep time by about 15 minutes.

Provided by Chef Sarita in Aust

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 whole cut up broiler-fryer chicken
5 white medium sized potatoes
1/4 cup chopped white onion
1/4 cup chopped tomato
1/4 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
2 tablespoons chopped cilantro
2 tablespoons chicken bouillon powder
2 tablespoons cooking oil
water
salt

Steps:

  • Take off the skin from the chicken, discard and place chicken in a plastic bowl.
  • Quarter the potatoes and also place in bowl with chicken. Add the chicken bullion and mix until all pieces are covered with bullion.
  • In a large cooking pot, add the oil and heat. When oil is heated, add the chopped onions, tomatoes and bell pepper. Saute for about 1 minutes or until translucent.
  • Add the chicken and potatoes to the pot and brown the chicken. About 7 to 10 minutes.
  • Add the tomato sauce and add enough water to cover the chicken. Add the cilantro. Add salt IF NEEDED.
  • Cover and cook for about 30 minute or until potatoes are cooked.
  • Serve with white rice.

Nutrition Facts : Calories 526.2, Fat 28.2, SaturatedFat 7.3, Cholesterol 115.3, Sodium 796.1, Carbohydrate 34.6, Fiber 4.8, Sugar 4, Protein 33.1

ENCHILADAS SUIZAS CON POLLO



Enchiladas Suizas Con Pollo image

These are SO GOOD! Pretty enough for a Ladies Luncheon, yet kid friendly, too! I like to serve them with a tossed salad, spanish or mexican rice, and refried beans and chips! (Canned/pre-cooked chicken, or a rotisserie chicken, can be substituted for quicker prep-time.) Note: These enchiladas are very mild and creamy, not spicy! Not everything in Mexico is eaten spicy hot! The filling before baking, also will taste bland. But that's because they haven't melted together. After baking, they are VERY creamy and delicious, and have a very unique flavor. Any altering of this recipe will totally change the flavor and I really wouldn't recommend it.

Provided by Wildflour

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large stewing chicken, stewed, skinned and deboned, meat cut bite-sized, can sub 3-4 boneless skinless chicken breasts
1 (12 ounce) package aged swiss cheese, shred 8 oz., thinly slice rest (4 oz.)
1 (16 ounce) container sour cream, don't sub. light, divided
1 (14 1/2 ounce) can del monte original stewed tomatoes, chopped with juice
8 -12 soft taco-size flour tortillas, not large burrito size
oil, for soft-frying

Steps:

  • In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
  • Soft fry tortillas in a little oil, adding more as needed, set aside.
  • In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
  • In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
  • Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
  • (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
  • Top each with a slice of swiss cheese.
  • Bake, uncovered, in 350° oven for 20 minutes.
  • Top each with a dollop of sour cream, and bake 5 minutes longer.
  • *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
  • Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.

JERK CHICKEN PASTA



Jerk Chicken Pasta image

I used to work at Bahama Breeze and came home one night to try and replicate their Jerk Chicken Pasta as close as possible, and this is the closest I've gotten, but it tastes JUST like it!

Provided by StormyThoughts

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts
1/2 cup butter
4 -5 garlic cloves, crushed
1 cup half-and-half
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon herbs, of your choice, rosemary, marjoram, oregano
1 tablespoon cayenne pepper
1/2 stalk asparagus
8 ounces sliced mushrooms, pieces and stems
3 tablespoons parsley, crushed
salt and pepper, to taste
8 ounces angel hair pasta

Steps:

  • Melt butter in skillet over medium/low heat and add garlic.
  • When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
  • Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
  • In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
  • In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
  • In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
  • Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
  • Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
  • Add chicken to heat through.
  • Add pasta and stir to heat through.
  • Serve.

Nutrition Facts : Calories 774.2, Fat 44.9, SaturatedFat 23.1, Cholesterol 176.2, Sodium 421.9, Carbohydrate 50, Fiber 3.1, Sugar 3.1, Protein 42.7

TOSTONES (FRIED PLANTAINS)



Tostones (Fried Plantains) image

Make and share this Tostones (Fried Plantains) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Tropical Fruits

Time 35m

Yield 2 dozen, 4 serving(s)

Number Of Ingredients 4

2 cups vegetable oil, for frying
3 plantains, peeled and sliced into 1-inch pieces
salt, to taste
garlic powder, to taste

Steps:

  • Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about 3 minutes. Drain on paper towels. Repeat with the remaining slices.
  • While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4-inch thick. Return flattened slices to the skillet, and continue fry until golden brown. Drain on paper towels, and season with salt and garlic powder.

Nutrition Facts : Calories 1127.3, Fat 109.5, SaturatedFat 14.3, Sodium 5.4, Carbohydrate 42.8, Fiber 3.1, Sugar 20.1, Protein 1.8

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

TOSTONES



Tostones image

this recipe is made and eaten through out latino america..you can serve it almost with any meal..i usally eat it with meats that have gravy..yummy yummy

Provided by spice_queen101

Categories     Fruit

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 3

2 green plantains (platano verde)
salt
oil

Steps:

  • Heat the oil on med. high heat.Then start on cutting off the ends of the plantain and then peel it.
  • Cut the plantains into 4 to 5 pieces about 1 inch thick for each plantain.and and to the oil.fry for about 2-3 mins till the out side is golden brown.remove and repeat on any other pieces.then for the 2nd step.you will need to smash the plantains into a round dish.so in a plastic bag add one plantain sprinkle salt and smash about the 1/2 cm thick.and add back into the oil.fry for 2-3 more mins or until golden brown.repeat until all the pieces are fried.serve.

Tips:

  • For perfectly crispy tostones, use green plantains that are still firm and not too ripe.
  • Slice the plantains into even-sized rounds to ensure they cook evenly.
  • Do not overcrowd the pan when frying the tostones. Cook them in batches if necessary.
  • Use a heavy-bottomed pan or skillet to prevent the tostones from sticking.
  • Press the tostones down with a spatula or a tostonera to flatten them.
  • Fry the tostones until they are golden brown and crispy on both sides.
  • Drain the tostones on paper towels to remove excess oil.
  • Season the tostones with salt, garlic powder, and paprika, or any other desired seasoning.
  • Serve the tostones hot with your favorite dipping sauce, such as mojo sauce, guacamole, or sour cream.

Conclusion:

Bahama Breeze tostones con pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party appetizer. The tostones are crispy and flavorful, and the chicken is tender and juicy. The mojo sauce adds a delicious tangy flavor to the dish. This recipe is sure to be a hit with your family and friends!

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