Tostones with Chicken and fresh Pico de Gallo and quick Magic Hat Hex review

It has been a while since Julie and I went to Bamaha Breeze but I remember having something like this as an appetizer. But it was really filling so I decided to make it for dinner. Plus I wanted to try something with Plantains. Which kind of taste like sugarless bananas. This tasted really good even though I had no idea what I was doing. 

As a side note, I tried Magic Hat's Seasonal "Ourtoberfest" beer called "Hex". It was a really good fall beer. There were hints of Cherry...Almost like a mixture of Sam Adams Cherry Wheat and Octoberfest. It was a great fall beer... Unfortunately it was like 95 degrees today. Diffenately had to enjoy it in a frozen mug today. Magic Hat has a stronger hops flavor then most beers sold. It is a Micro-brew from Vermont. One of my favorite beers is their Magic Hat #9 Not so Pale Ale.  Enjoy!

Tostones with Chicken and fresh Pico de Gallo

2 Chicken Breasts
2 Plantains
Jerk Marinade (can be store bought but they are usually Sweet)
2 C shredded Cheese

Pico De Gallo

3 Roma Tomatoes, diced
1/2 small white onion, diced
1 shallot, diced
1 Sweet Chili Pepper, diced
1 Tbsp Fresh Cilantro
1/4 C Diced Chives
1 Cooked Cob of Sweet Corn (removed from the cob)
2 Limes
1 Tbps Sugar
Salt to taste

Marinate the chicken in the Jerk Sauce. If you make you own marinade and it has Habanero peppers in it make sure you don't marinate for more than 45 minutes. Habaneros will start to "cook" the chicken and make it tough.

Mix Tomatoes, Onion, Shallots, Pepper, Corn, Cilantro, and Chives in a sealable bowl. Zest the limes and cut in half and sqeeze the juice into mixture. Add sugar and salt. Mix and set in the refigerator.

Peal the Plantains and cut at an angle. Fry the Plantains for 2 minutes to soften. Smash on a cutting board with the bottom of a small frying pan. Set aside.

Remove the chicken from marinade and disgard marinade. Grill the Chicken. After cooked fully dice.

Place plantains back in the fryer and cook fully (about 7-10 minutes).

Layer the Plantains, Chicken and cheese on a plate. Place under the broiler to melt the cheese. Top with the Pico