Ernie-s Chicken Recipe — Mi Cocina !!install!!

: Freshly diced tomatoes, onions, jalapeños, and cilantro. Step-by-Step Cooking Instructions 1. Marinate the Chicken

Often, the Mi Cocina version comes with a side of rice, black beans, and warm flour tortillas. The magic, however, lies in the sauce. It is not spicy in a "hot" way, but rather earthy and rich, with the mild heat of roasted poblano peppers blended into a velvety cream base.

No Ernie’s Chicken plate is complete without its classic, vibrant sides. Ernie-s Chicken Recipe Mi Cocina

[Marinade Chicken: 30-60 mins] ➔ [Prep & Blend Sauce] ➔ [Grill Poultry: 6-7 mins per side] ➔ [Assemble & Smother] Step 1: Marinade the Poultry

Mi - ~Ernie's Chicken~ Served just the way you like it! Marinated, grilled 9 oz chicken breast topped with a choice of our Sour Cream Sauce or Poblano Cream Sauce served with Arroz, Fresh Guacamole y Pico de Gallo. An old favorite at #MiCocina | Facebook : Freshly diced tomatoes, onions, jalapeños, and cilantro

If you are craving this Tex-Mex favorite but want to skip the restaurant lines, this comprehensive guide will show you exactly how to recreate the authentic Ernie's Chicken Recipe from Mi Cocina right in your own kitchen. The Anatomy of Ernie’s Chicken

: Soaking chicken in a blend of lime juice, garlic, and oil. : Using high heat to get a smoky, charred exterior. The Sauce (Poblano Cream) The magic, however, lies in the sauce

: Many home versions attempt to replicate Mi Cocina’s "Sunset Sauce" using cheese, milk, jalapenos, cilantro, and garlic .

While the chicken is marinating, start your sauce. In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and jalapeño, and sauté for 3-4 minutes until softened. Reduce the heat to low, add the shredded white American cheese and milk, and stir constantly until the cheese is melted and the sauce is smooth. Stir in the diced green chiles and Mexican crema/sour cream until fully incorporated. Keep warm.

Place a rested chicken breast in the center of a warm plate. Generously ladle the warm Poblano Cream Sauce directly over the top of the meat. Flank one side with a scoop of Mexican red rice and the other side with a generous dollop of fresh guacamole. Finish the plate with a bright spoonful of fresh pico de gallo to cut through the richness of the cream sauce. Serve alongside warm flour or corn tortillas. Pro-Tips for Restaurant-Quality Results