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Recipe courtesy of Blue Mermaid

Bimini Chicken

  • Level: Intermediate
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    618
    Total Fat
    33
    Saturated Fat
    8
    Carbohydrates
    36
    Dietary Fiber
    3
    Sugar
    27
    Protein
    29
    Cholesterol
    83
    Sodium
    66
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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Ingredients

3/8 cup (6 tablespoons) vegetable oil

3/8 diced cup red onions

2 tablespoons chopped shallots

1 1/2 pounds chicken breast, cut into strips

3 bananas, cut lengthwise

3/4 cup walnut halves

3/4 cup bourbon whiskey

3/4 cup canned cream of coconut

Directions

  1. In a large saute pan, heat vegetable oil to medium high heat. Saute onions and shallots for 1 minute. Add the chicken and saute until almost cooked, about 4 to 5 minutes. Add the bananas and walnuts. Remove from the heat and deglaze the pan with bourbon. Add the cream of coconut and simmer for 2 minutes. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Show: Rachael Ray's Tasty Travels
Episode: Route 1A

Categories:

Caribbean Poultry Liquor Recipes Dairy Recipes Shallot Recipes Whiskey Recipes Chicken Recipes Banana Fruit Coconut Recipes

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2 Reviews
Add Your Review

Jill A.

I followed the advice of the first reviewer and added mushrooms, a red pepper, extra onion and garlic. Since it bulked the dish up, I used the full can of coconut milk (steered clear of the cream of coconut). Instead of vegetable oil, I used infused white truffle oil to give it an earthier taste and threw in some spice to round out the flavor. The dish came out ok, it was pretty tasty, but it was still missing something. I'd love to try it again if I can put my finger on what's missing.

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