Ernies Chicken Recipe Mi Cocina !!install!! › <RELIABLE>

: 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).

A smooth, tangy Tex-Mex blanket that ties the entire plate together. Ingredient Checklist For the Chicken & Marinade ernies chicken recipe mi cocina

The " Ernie's Chicken " recipe from Rick Martínez’s cookbook Mi Cocina is formally titled Pollo al Pastor : 4 large pieces (about 8–9 oz each),

This recipe brings the authentic Tex-Mex flavor of Mi Cocina to your kitchen. 4 Servings Prep time: 15 mins Cook time: 20 mins Ingredients: For the Chicken: 4 chicken breasts (9 oz each, or smaller if preferred) 1 tbsp olive oil 1 tsp chicken seasoning or fajita seasoning For the Creamy Sauce: 4-6 slices bacon, chopped 1 tbsp butter 2 cloves garlic, minced 2 cups fresh spinach, chopped 1/2 cup heavy cream (or sour cream for a tangier sauce) 1/4 cup chicken broth 1/2 tsp salt (or to taste) 1/4 tsp pepper Garlic : 4 cloves, finely minced

Place the dish under the broiler for 1 to 2 minutes, watching closely, until the cheese is completely melted, bubbling, and slightly golden. Chef's Tips for Success

Sitting prominently on that specialty menu is Ernie's Chicken. Named after a beloved fixture in the restaurant's history, the dish breaks away from heavy, cumin-laden beef gravies. Instead, it highlights a lighter, brighter culinary profile: grilled poultry, fresh citrus, and elegant cream-based sauces that show off the gentler, more sophisticated side of modern Tex-Mex cuisine. Ingredient Checklist

4 chicken breasts (approx. 8-9 oz each, pounded to even thickness) 1/4 cup olive oil 2 tbsp lime juice 1 tbsp soy sauce (the secret ingredient for savory depth) 1 tsp cumin 1 tsp garlic powder Salt and pepper to taste 2 tbsp butter 1/2 white onion, finely diced 2 cloves garlic, minced 1/2 cup sour cream 1/2 cup heavy cream