Ernies Chicken Recipe Mi Cocina Jun 2026

Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).

A DIY poblano cream sauce can be made by blending roasted, peeled poblano peppers with heavy cream or sour cream, garlic, and a touch of chicken bouillon. Grilling Tip:

Mi Cocina offers both. Longtime fans often debate which is better, but both appear on the menu. The sour cream sauce is tangier and richer; the poblano cream sauce is smokier and more complex. Feel free to make both and let your guests choose. ernies chicken recipe mi cocina

: To replicate the restaurant's flavor, you can find various "copycat" recipes online for a Poblano Cream Sauce using roasted poblanos, heavy cream, and garlic. Pollo al Pastor

Use Greek yogurt in place of sour cream (though the flavor will be a little less rich). Swap the heavy cream in the poblano sauce for extra chicken broth and a tablespoon of cornstarch slurry. You can also grill the chicken without any added oil – the marinade already provides plenty of moisture. Grill the chicken for 5 to 7 minutes

What separates Ernie’s Chicken from a standard chicken cutlet is the topping. The fried cutlet is smothered in Mi Cocina’s signature queso. This isn't just melted cheese; it is a specific blend of melted yellow cheese, often flecked with green chiles or pico de gallo, that blankets the chicken. The heat of the queso interacts with the fried crust, slightly softening the top layer of breading to create a texture contrast between the crunch of the bottom and the gooey, savory top.

1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp onion powder Salt & Black Pepper: 1 tsp each 2. The Signature Poblano Cream Sauce (Or Sour Cream Sauce) Longtime fans often debate which is better, but

First came the marinade—Ernie believed in letting flavors breathe. He zested two oranges and a lime straight into a bowl, their oils cracking open like old photographs. He crushed garlic under the flat of a knife until it surrendered its sharpness, then stirred in smoky ground cumin, a pinch of oregano, and a spoonful of honey to soften the acids. A splash of olive oil smoothed the mixture, and for color and an earthier depth he sprinkled in a little achiote paste—its rusty red seemed to dye the air with promise. Chicken pieces went into the bowl and left for at least an hour, or overnight if the calendar allowed. In Ernie’s kitchen, patience was seasoning.

Price was reasonable. Service was excellent and the food came out fast, hot, and delicious! has the most consistent and best food. www.tripadvisor.co.nz

½ cup, shredded (for a smooth, melty finish) 3. For Serving (The Classic Sides)