CHICKEN PICADO (LIKE CARLOS O'KELLY'S)
Thank you to Chad Agler from Topeka, Kansas Very delicious Mexican dish. I haven't tried this. Posted for a request.
Provided by adopt a greyhound
Categories < 60 Mins
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- 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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