Chicken Picado (Like Carlos O’kelly’s) |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Thank you to Chad Agler from Topeka, Kansas Very delicious Mexican dish. I haven't tried this. Ingredients:
32 ounces chicken, boneless breasts |
1 tomato, diced very thin, drained (save juice) |
6 green onions, sliced very very thin separate onion and scallions (you will use both) |
1 green bell pepper, small, diced very thin |
16 ounces monterey jack cheese, shredded |
8 ounces sour cream |
1/2 cup butter |
1/4 cup butter |
1/4-1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
1/4-1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
1 1/2 teaspoons fresh garlic, minced |
2 teaspoons cornstarch, mixture to thicken sauce (2 tsp. cornstarch with 2 tsp. water mixed) |
3 small tortillas (per person) |
Directions:
1. Preheat oven to 350 degrees
2. Prepare Sauce:
3. Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
4. Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
5. Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
6. Prepare Chicken
7. Slice chicken into pieces no bigger than 1”
8. Melt 1/2 stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
9. For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
10. Bake The Picado
11. On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
12. Cover chicken with Picado sauce (3/4 covered)
13. Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
14. Bake in oven at 350 until all cheese is melted completely.
15. Remove from oven just before it begins to turn a light golden color.
16. Cheese still needs to be white.
17. Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 – 3 minutes on high – covered)
18. Serve fresh and hot from oven.
19. Each tortilla should contain 2 – 4 Tsp of Picado
20. Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
21. Many people love this without any additional toppings.
22. Roll tortillas and eat.
23. Best if served with refried beans (with sausage) and Spanish Rice.
|
|