Ernies Chicken Recipe Mi Cocina !link! -

: Lay the chicken over a bed of Mexican rice, then generously smother it with your warm Crema Poblano Sauce The Mi Cocina Touch

For that authentic charred exterior and juicy interior: ernies chicken recipe mi cocina

| Ingredient | Quantity | | :--- | :--- | | Boneless, skinless chicken breasts | 4 (6-8 oz each) | | Vegetable oil | 1/2 cup | | Soy sauce | 1/4 cup | | Lime juice (freshly squeezed) | 1/4 cup | | Worcestershire sauce | 2 Tbsp | | Garlic (minced) | 4 cloves | | Ground cumin | 1 tsp | | Dried oregano | 1 tsp | | Black pepper | 1/2 tsp | : Lay the chicken over a bed of

You can enjoy this dish at various locations across Texas and Oklahoma, including: The chili powder in the marinade adds warmth,

Return the grilled chicken to the skillet, spooning the creamy sauce over each breast. Let it heat through for 1-2 minutes.

Not particularly. The chili powder in the marinade adds warmth, but neither of the cream sauces is fiery. If you want more heat, add extra chili powder to the marinade or leave the seeds in the jalapeño when making the pico de gallo.

: Char the poblanos over an open flame or under a broiler until the skin is blackened. Place them in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skin and remove the seeds.