Chicken Picado (Like Carlos O’kelly’s)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees
  • Prepare Sauce:
  • Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
  • 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.
  • 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.
  • Prepare Chicken
  • Slice chicken into pieces no bigger than 1”
  • Melt ½ 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.
  • For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
  • Bake The Picado
  • On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
  • Cover chicken with Picado sauce (3/4 covered)
  • 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.
  • Bake in oven at 350 until all cheese is melted completely.
  • Remove from oven just before it begins to turn a light golden color.
  • Cheese still needs to be white.
  • 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)
  • Serve fresh and hot from oven.
  • Each tortilla should contain 2 – 4 Tsp of Picado
  • Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
  • Many people love this without any additional toppings.
  • Roll tortillas and eat.
  • Best if served with refried beans (with sausage) and Spanish Rice.
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