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Carlos O'Kellys Chicken Picado

Carlos O'Kellys Chicken Picado

Carlos O'Kellys Chicken Picado is a restaurant favorite! Tender pieces of marinated chicken breast with a creamy garlic butter sauce with sautéed green peppers & onions, and melted Monterrey Jack.
5 from 1 vote
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Prep Time 4 hours 10 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Course Entree
Cuisine American, Mexican
Servings 6
Calories 553 kcal

Equipment

Ingredients
  

Chicken Picado

  • 1 lb chicken breast small dice
  • 1.5 cups mojo criollo marinade
  • 2 tbsp olive oil
  • 1 green pepper diced
  • 1 small yellow onion diced
  • 1 cup Monterrey Jack shredded
  • 2 Roma tomatoes diced
  • 2-3 tbsp scallions diced
  • 8 street taco tortillas

Cream Sauce

  • 2 cups whole milk heated
  • 8 Tbsp salted butter
  • 2 cloves garlic minced
  • 3 Tbsp all-purpose flour
  • 1/4 tsp Kosher salt
  • 1/4 tsp ground black pepper

Instructions
 

  • Place chicken in a zip bag and add marinade. Place in refrigerator for 4 hours or overnight.
    1 lb chicken breast, 1.5 cups mojo criollo marinade
  • Drain chicken from marinade. In a large skillet over medium high heat, add olive oil.
    2 tbsp olive oil
  • Add in onions and peppers and saute for 2-3 minutes.
    1 green pepper, 1 small yellow onion
  • Add diced chicken and saute for 2 minutes until starting to brown. Remove from heat and set aside.
  • Preheat oven to 375º. Spray an 8x8 baking dish with nonstick spray.
  • In a small saucepan Warm the milk on low heat until little bubbles form at the edges and it starts to simmer; remove from heat and set aside.
    2 cups whole milk
  • In a medium saucepan, melt butter over medium heat. Add in minced garlic and saute for 30 seconds.
    8 Tbsp salted butter, 2 cloves garlic
  • Whisk in flour and cook, stirring constantly, until it becomes a little pasty and starts to bubble - about 2 minutes.
    3 Tbsp all-purpose flour
  • Slowly add in heated milk (leaving the skim at the top - if you pour slowly - it will stick to the pan) and whisk until sauce thickens. Add salt & pepper.
    1/4 tsp Kosher salt, 1/4 tsp ground black pepper
  • Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat.
  • Stir chicken mixture into the sauce. Pour chicken and sauce into the prepared baking dish.
  • Top with Monterrey Jack cheese and bake for 15 minutes until cheese is melted.
    1 cup Monterrey Jack
  • Broil on low for 2-3 min to brown cheese a little
  • Remove from oven and serve with tortilla and top with diced tomatoes and green onions.
    2 Roma tomatoes, 2-3 tbsp scallions, 8 street taco tortillas

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 3tacosCalories: 553kcalCarbohydrates: 18gProtein: 25gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 115mgSodium: 1044mgPotassium: 586mgFiber: 1gSugar: 12gVitamin A: 1053IUVitamin C: 21mgCalcium: 269mgIron: 1mg
Keyword chicken, copycat
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