Ernies Chicken Recipe Mi Cocina

: Infusing the poultry with citrus and garlic.

: Traditionally served with Arroz (Mexican rice), fresh guacamole, and pico de gallo. How to Recreate It (Copycat Tips)

If you have ever dined at Mi Cocina, the legendary Tex-Mex chain born in Dallas, Texas, you know that their menu is packed with iconic flavors. While many flock to the restaurant for their famous Mambo Taxi margaritas, food lovers know that the real star of the menu is . Named after a frequent guest who customized his order, this dish elevates a simple grilled chicken breast into a decadent, savory masterpiece.

In a large skillet, cook the chopped bacon over medium-high heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet. ernies chicken recipe mi cocina

[ Marinate Chicken ] ➔ [ Roast Poblanos / Prep Sauce ] ➔ [ Grill Chicken ] ➔ [ Sauce & Assemble ] Step 1: Marinate the Chicken Vaca Frita de Pollo

Ernie’s Chicken is a signature staple of the restaurant menu, known for its juicy, marinated chicken breast paired with rich cream sauces.

at any Mi Cocina location , but the experience at the Mi Cocina in Plano at the Shops at Legacy is a local favorite, especially with its patio facing the water. : Infusing the poultry with citrus and garlic

Leo blinked. He looked at the menu board above his head. Pollo. Carnitas. Carne Asada. Barbacoa.

They usually serve it with your choice, but corn tortillas are the authentic Tex-Mex pairing.

Official Mi Cocina history is a little quiet on how the dish got its name, but longtime fans and customer reviews tell us what matters: Ernie’s Chicken has been a menu staple for years, consistently praised for its tender, marinated chicken breast and its luxurious creamy sauce. In fact, one early review from 2009 already described the plate as “a hot plate filled with marinated grilled chicken breast topped with queso and crema, served with guacamole, rice, and pico de gallo.” Early‑2000s Dallas diners were raving about it then, and they haven’t stopped since. The dish appears on Mi Cocina’s menus today as a signature entrée that customers actively seek out, often mentioned in reviews as “a must‑stop on trips to Dallas.” While many flock to the restaurant for their

: 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.

For years, diners at Mi Cocina locations have ordered this plate to satisfy their cravings for comfort food. This article delivers an authentic copycat recipe to recreate this restaurant-quality dish right in your home kitchen. The Ingredient Breakdown