1/2 cup Poblano pepper, roasted, peeled, and diced (or sub diced green chiles for convenience) 1 tsp chicken bouillon powder (or better than bouillon) 1 tsp cumin
Seal and refrigerate for (maximum 4 hours to avoid the citrus breaking down the meat texturally). Step 2: Prepare Your Choice of Sauce
The door chimed. A man walked in. He looked like he had been driving for three days straight—oil-stained trucker cap, eyes hidden behind dark aviators, and a demeanor that suggested he wasn’t here for the guac. ernies chicken recipe mi cocina
. While the restaurant keeps its exact recipe a secret, it is widely celebrated for its marinated, fire-grilled chicken breasts and creamy sauces. The Dish Breakdown According to official Mi Cocina descriptions and diner reviews on , the platter consists of: : A marinated and grilled 9 oz chicken breast. Choice of Sauce Sour Cream Sauce : A mild, creamy white sauce. Poblano Cream Sauce : A rich, green-tinted sauce featuring roasted poblanos.
– Plate chicken with sauce and toppings. Serve with rice, beans, and warm tortillas on the side. 1/2 cup Poblano pepper, roasted, peeled, and diced
Recreating the Legend: Ernie’s Chicken Recipe from Mi Cocina
: Ernie’s Chicken is a Tex-Mex classic for good reason. The lemon–white wine cream sauce is memorable, and the bacon-mushroom topping adds savory depth. While Mi Cocina’s sides are mediocre, the chicken itself is a standout. Making it at home yields 90% of the restaurant experience for a fraction of the cost. Highly recommended for anyone who loves creamy, tangy, non-spicy chicken dishes. He looked like he had been driving for
Casual restaurant serving classic & innovative Tex-Mex plates, plus frozen margaritas. Vaca Frita de Pollo
: 4 large pieces (about 8–9 oz each), pounded to an even thickness. Lime Juice : 12one-half cup, freshly squeezed for bright acidity. Orange Juice : 14one-fourth cup, to add subtle sweetness and balance the lime. Garlic : 4 cloves, finely minced. Vegetable Oil : 3 tablespoons. Cumin : 1 teaspoon, ground. Oregano : 1 teaspoon, dried Mexican oregano. Salt & Black Pepper : 1 teaspoon each. For the Signature Sour Cream Sauce Sour Cream : 1 cup, full-fat. Chicken Broth : 12one-half cup, low-sodium. Butter : 2 tablespoons. All-Purpose Flour : 2 tablespoons (to form a roux).
: “Sometimes the chicken is dry (location-dependent).” “Too much salt in some batches.” “The sides are boring – rice and beans feel like an afterthought.”
Whisk the lime juice, orange juice, vegetable oil, minced garlic, cumin, oregano, salt, and pepper in a medium bowl. Place the chicken breasts in a sealable gallon bag and pour the marinade over them. Seal tightly and refrigerate for (but no more than 6 hours, or the citrus will break down the meat fibers too much). 2. Prepare the Sour Cream Sauce