Best 2 Chicken Picado Like Carlos Okellys Recipes

Chicken picado is a flavorful and versatile dish that can be found on the menu of many Mexican restaurants, including the popular chain Carlos O'Kelly's. The dish typically consists of chicken that is marinated in a combination of spices, then cooked and served with a variety of toppings. Whether you are looking for a quick and easy weeknight meal or a dish to impress your friends and family, chicken picado is a great option. In this article, we will provide you with the best recipe for chicken picado that will help you recreate the delicious flavors of Carlos O'Kelly's right in your own kitchen.

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CARLOS O'KELLY'S CHILE CON QUESO RECIPE - (3.9/5)

Carlos O'Kelly's Chile Con Queso Recipe - (3.9/5) image

Provided by vickysue_4

Number Of Ingredients 6

Ingredients

2 tablespoons real butter, sliced
1 (1-pound) box Velveeta cheese, cut into chunks
1 (8-ounce) container sour cream
1 (10-ounce) can tomatoes and chiles, do not drain
1 1/2 teaspoon garlic powder
1/2 teaspoon Kosher salt

Steps:

Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chiles, garlic powder, and Kosher salt in a crock pot or non-stick 2-quart saucepan. Warm over low heat, stirring often, until the cheese is melted and smooth. Dip will thicken when cooled. Serve the dip with your favorite chips, cracker or dipping veggies. This recipe makes about 3 ½ cups of dip. NOTES: If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce. Make sure you warm over low heat or it will burn.

CHICKEN PICADO (LIKE CARLOS O'KELLY'S)

Chicken Picado (Like Carlos O'kelly's) image

Thank you to Chad Agler from Topeka, Kansas Very delicious Mexican dish. I haven't tried this. Posted for a request.

Provided by adopt a greyhound

Categories < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 17

Ingredients

32 ounces chicken, boneless breasts
1 tomatoes, Diced very thin, drained (save juice)
6 green onions, sliced very very thin separate onion and scallions (you will use both)
1 green bell pepper, small, diced very thin
16 ounces monterey jack cheese, Shredded
8 ounces sour cream
1/2 cup butter
1/4 cup butter
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 1/2 teaspoons fresh garlic, minced
2 teaspoons cornstarch, mixture to thicken sauce (2 Tsp. cornstarch with 2 Tsp. water mixed)
3 small tortillas (per person)

Steps:

Preheat oven to 350 degrees
Prepare Sauce:
Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
Prepare Chicken
Slice chicken into pieces no bigger than 1"
Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
Bake The Picado
On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
Cover chicken with Picado sauce (3/4 covered)
Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
Bake in oven at 350 until all cheese is melted completely.
Remove from oven just before it begins to turn a light golden color.
Cheese still needs to be white.
Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 - 3 minutes on high - covered)
Serve fresh and hot from oven.
Each tortilla should contain 2 - 4 Tsp of Picado
Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
Many people love this without any additional toppings.
Roll tortillas and eat.
Best if served with refried beans (with sausage) and Spanish Rice.

Tips:

To achieve the best flavor, use ripe and juicy tomatoes for the salsa and fresh cilantro for the chicken.
If you don't have a blender, you can chop the tomatoes and onion by hand. Just make sure they are finely chopped so that they blend well with the other ingredients.
If you want a spicier salsa, add a few more serrano peppers. You can also add a pinch of cayenne pepper for an extra kick.
Be careful not to overcook the chicken. It should be cooked through, but still tender and juicy.
Serve the chicken picado with warm tortillas, rice, and beans. You can also add guacamole, sour cream, and cheese for extra flavor.

Conclusion:

This chicken picado recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The salsa is fresh and flavorful, and the chicken is tender and juicy. Serve this dish with your favorite sides, such as tortillas, rice, and beans, and enjoy!