Chicken Picado Like Carlos Okellys Recipes

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PASTA DIABLO (SIMILAR TO CARLOS O'KELLY'S)



Pasta Diablo (similar to Carlos O'kelly's) image

Pasta Diablo is my favorite dish from Carlos O'kelly's and since they closed down in town here I had to get in the kitchen and figure out how to make it. This is my version.

Provided by Melissa Turner

Categories     Chicken

Time 1h25m

Number Of Ingredients 14

3 c fajita chicken meat, diced
6 Tbsp butter
1/2 c diced onion
1/4 c diced green pepper
4 clove garlic minced
2 tsp garlic powder
2 tsp chicken base
2 c heavy cream
1/2 c sour cream
3-4 chipotle peppers in adobo sauce
1 box tri color rotini pasta
2 c monterey jack cheese, shredded
1/2 c scallions (greens only)
1 fresh tomato, diced

Steps:

  • 1. Preheat oven to 350. Cook pasta and set aside. Cook chicken, dice and set aside. In a blender puree heavy cream, sour cream, garlic powder, chicken base and peppers.
  • 2. In a skillet melt butter, add onion and green pepper and cook until tender. Add minced garlic and cook for a few more minutes. Now add chicken and sauce let simmer for about 5 mins. Season with salt if needed. (you can thicken sauce with a slurry of cornstarch and water, if desired.)
  • 3. Add chicken and sauce to cooked pasta, mix well. Pour into a casserole dish and top with cheese. Bake until cheese is melted, about 20 mins. Remove from oven, garnish with diced tomatoes and scallions.

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

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.

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