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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.
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
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