Authentic Mexican cuisine — tailor-made for a late night crowd. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Adam Dombrowski
The Restaurant: Rocco’s Tacos, Fort Lauderdale
The Dish: Pan-roasted Airline Chicken with Blistered Bean Salad and Fried Plantains
4 8-10 oz airline-cut chicken breast – cleaned
For Blistered Bean Salad:
8 oz grilled haricot vert beans
8 oz blistered snowpeas
2 oz grilled red onions
4 oz blistered sweet peppers
4 oz heirloom tomatoes diced
Jalapeño vinaigrette seasoning (mix of sherry vinegar, charred jalapeños, garlic, black pepper, olive oil, cilantro and roasted tomatillos)
Salt – to taste
Pepper – to taste
12 oz fried plantains
Mexican crema – available at area grocery stores
Aged cotija cheese – available at area grocery stores
Chimichurri sauce – Use your own recipe, or use store-bought
Method of Preparation:
- Season the chicken with salt and pepper and pan seared skin side down. Flip the chicken and finish in the oven for 5 minutes, until crispy.
- Cook all the vegetables and cool before adding jalapeño vinaigrette and toss in bowl. Add salt and pepper to taste.
- Cut plantains in half length-wise and fry until charred.
Top chicken with chimichurri sauce. Add blistered bean salad to the side, along with fried plantains topped with Mexican crema and aged cotija cheese.
Black Diamond Margarita – maestro dobel tequila, black cherry purée, fresh lime juice
1313 E Las Olas Blvd
Fort Lauderdale, FL 33301
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