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Chicken Picado by Chadagler

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  • Chicken Picado by Chadagler

    Posted January 21, 2005 07:34 PM

    Chicken Picado (Like Carlos O’Kelly’s)
    By Chad Agler

    · 4 – 8 boneless breasts of Chicken
    · One Tomato Diced very thin, drained (save juice)
    · 6 – 10 Green Onions sliced very, very thin separate onion and scallions (you will use both)
    · 1 small Green Bell pepper diced very thin
    · 16 Ounces of Shredded Monterey Jack Cheese
    · 8 ounces of Sour Cream
    · 1 stick of butter
    · ½ stick of butter
    · ¼ - ½ tsp of salt
    · ¼ tsp of pepper
    · 1 cup of milk
    · 1 – 1 ½ Tsp of minced FRESH garlic
    · Cornstarch mixture to thicken sauce (2 Tsp corn starch w/ 2 Tsp water mixed)
    · 2 – 3 small tortillas per person

    1. Preheat oven to 350 degrees
    2. Prepare Sauce:
    a. Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
    b. Stir and heat till sauce starts to boil.
    c. Transfer sauce to Blender
    d. Puree sauce till smooth
    e. Transfer back to skillet
    f. Continue to heat till boiling.
    g. Add cornstarch mixture and stir till thickened.
    h. Add tomato juice from diced tomatoes and stir.
    i. Transfer back to blender
    j. Puree
    k. Cover and set aside
    3. Prepare Chicken
    a. Slice chicken into pieces no bigger than 1”
    b. Melt ½ stick of butter in skillet over medium heat
    c. Sauté green onions and chicken
    d. Add water and butter to ensure chicken does not crisp or get dry.
    e. For best results lower temperature, cover and cook slowly.
    f. Cook till chicken is completely white.
    4. Bake The Picado
    a. On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
    b. Cover chicken with Picado sauce (3/4 covered)
    c. Cover entire mixture with heavy layer of Monterey Jack Cheese
    d. Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
    e. Bake in oven at 350 until all cheese is melted completely.
    f. Remove from oven just before it begins to turn a light golden color.
    g. Cheese still needs to be white.
    5. 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)
    6. Serve fresh and hot from oven.
    a. Each tortilla should contain 2 – 4 Tsp of Picado
    b. Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
    c. Many people love this without any additional toppings.
    d. Roll tortillas and eat.
    e. Best if served with refried beans (with sausage) and Spanish Rice

    Chad Agler
    Topeka Kansas

  • #2
    Posted March 03, 2006 02:49 PM

    I'm back again. I found out that my sauce is sometimes too much of a sour cream taste. Since my last posting, I've used only a tablespoon of sour cream. I've also used less garlic. Finally, I use water and flour to make it come together.