If you are heading to Mi Cocina to try this for the first time, here is the "insider" way to approach the order:
Grill the chicken breasts for , or until the internal temperature reaches 165°F (74°C) and visible grill marks form. Remove and let rest for 3 minutes. Step 4: Plate and Serve Red Robin Ensenada Chicken
While the restaurant keeps its specific marinade and sauce recipes private, the dish is consistently described as a . The hallmark of this meal is the choice of rich, creamy sauces and fresh traditional sides. Key Components of Ernie's Chicken
Preheat your grill or a heavy cast-iron grill pan to medium-high heat.
Understanding Ernie's Chicken means first understanding Mi Cocina, the restaurant chain that created it. The story begins in Dallas in 1991, when Bob McNutt, Ray Washburne, Dick Washburne, and Tex-Mex veteran Michael “Mico” Rodriguez opened a modest restaurant with just 12 tables. They envisioned an upscale Tex-Mex restaurant that emphasized high-quality ingredients and professional service, a combination that quickly had diners lining up outside the door. Rodriguez had just $500 in the bank, but with $82,500 from wealthy customers, Mi Cocina was born. The restaurant's rapid success led to a second location in Highland Park Village just two years later. ernies chicken recipe mi cocina
| Component | Description | |---|---| | | A 9-ounce grilled chicken breast, marinated before hitting the grill to lock in moisture and flavor | | Sauce | Your choice of Sour Cream Sauce or Poblano Cream Sauce, generously spooned over the chicken | | Rice | Mexican rice (Arroz), often described as perfectly seasoned and slightly nutty | | Guacamole | Fresh, chunky guacamole made with Hass avocados, cilantro, onions, and lime juice | | Pico de Gallo | A fresh salsa of diced tomatoes, onions, cilantro, and jalapeños |
Since opening its first modest location in Dallas, Texas, back in 1991, Mi Cocina has redefined upscale Tex-Mex cuisine. While most people flock to the restaurant chain for their notorious Mambo Taxi margaritas or sizzling fajitas, the "Mi Co Specials" menu holds a hidden gem: Ernie's Chicken. Named as a tribute to an old favorite flavor profile, Ernie's Chicken
Preheat oven to 350°F . Toss pineapple and onions with remaining 2 tbsp oil and salt; arrange around chicken in a 13x9 pan.
To master this dish at home, you must execute three core elements: If you are heading to Mi Cocina to
Ernie’s Chicken is a masterclass in texture and flavor layering. It starts with a perfectly marinated, juicy chicken breast that is grilled to get a smoky char. The chicken is then placed on a bed of Mexican rice and completely smothered in two distinct toppings: and creamy, melted jack cheese . The dish is traditionally served with a side of rich guacamole and a fresh salad.
Spoon a heavy portion of the sautéed ribeye and onion mixture directly over the chicken breast.
They usually serve it with your choice, but corn tortillas are the authentic Tex-Mex pairing.
For those who can't make it to Texas, building your own version at home is a rewarding culinary project. With the right ingredients and techniques, you can capture the essence of this iconic dish. It might not be the exact restaurant recipe, but sometimes the best recipes are the ones you make your own. The hallmark of this meal is the choice
for extra guacamole or hold the cream sauce for a lower-calorie, grilled protein option At-Home Recreation Tips
Leo blinked. He looked at the menu board above his head. Pollo. Carnitas. Carne Asada. Barbacoa.
A large, 9 oz chicken breast, typically marinated before being grilled to achieve a charred exterior and juicy interior. The Sauce Choice: The hallmark of the dish is the choice of topping: Sour Cream Sauce: A rich, tangy white sauce. Poblano Cream Sauce:
2 large peppers (roasted, skinned, and seeded) Butter: 2 tbsp Garlic: 2 cloves, minced Heavy Cream (or Media Crema): 1 cup
He dipped the chicken in the egg, then in a mix of flour and that mysterious purple dust. He threw it into the skillet. The sound wasn't a sizzle; it was a roar.