Chicken Picado: A Culinary Ode to Carlos O’Kelly’s

The scent of melted Monterey Jack, mingling with the subtle spice of green onions and the comforting aroma of warm tortillas… It transports me back to college, where late-night study sessions were fueled by shared plates of Chicken Picado at Carlos O’Kelly’s. That iconic dish, a symphony of creamy sauce, tender chicken, and gooey cheese, became synonymous with camaraderie and simple culinary joy. Recreating that magic in my own kitchen is always a trip down memory lane, a reminder of laughter, friendship, and the undeniable power of good food.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4
• Dietary Type: Gluten-Free (if served with corn tortillas)

Ingredients

• 32 ounces boneless, skinless chicken breasts
• 1 tomato, diced very thin and drained (save the juice)
• 6 green onions, sliced very, very thin, separating the white onion part and the green scallions part (you will use both)
• 1 small green bell pepper, 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 mixed with 2 teaspoons water (to thicken the sauce)
• 3 small tortillas per person

Equipment Needed

• Skillet
• Blender
• Oven-safe plates
• Microwave-safe plate
• Wax paper

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a skillet over medium to medium-low heat, combine 1 cup milk, 1/2 cup butter (1 stick), 1/4 – 1/2 teaspoon salt, 1/4 teaspoon pepper, minced garlic, and sour cream. Stir continuously until the sauce begins to gently boil. Don’t let it scorch!
3. Carefully transfer the sauce to a blender. Puree until completely smooth.
4. Pour the pureed sauce back into the skillet and continue to heat until it returns to a boil.
5. In a small bowl, whisk together the 2 teaspoons cornstarch and 2 teaspoons water to create a slurry.
6. Slowly add the cornstarch mixture to the sauce in the skillet, stirring constantly until the sauce thickens. Be patient; it may take a few minutes.
7. Add the reserved tomato juice from the diced tomatoes to the sauce and stir to combine.
8. Transfer the sauce back to the blender and puree again to ensure a smooth, even consistency.
9. Cover the sauce and set aside.
10. Now, prepare the chicken. Slice the chicken breasts into pieces no bigger than 1 inch. This will help ensure even cooking.
11. Melt 1/4 cup butter in a skillet over medium heat.
12. Sauté the white onion part of the sliced green onions and the chicken in the melted butter.
13. Add a splash of water and a little more butter to the skillet. This will help keep the chicken moist and prevent it from crisping or drying out.
14. For the best results, lower the temperature, cover the skillet, and cook the chicken slowly. Cook until the chicken is completely white and cooked through, about 15-20 minutes, depending on the thickness of the pieces. Ensure the internal temperature reaches 165°F.
15. Assemble the Picado: On individual oven-safe plates, arrange the cooked chicken pieces, making sure they don’t touch each other. You may need several plates, depending on the serving size.
16. Cover the chicken with the prepared Picado sauce, ensuring it’s about 3/4 covered. You want enough sauce to coat the chicken but not so much that it’s swimming.
17. Cover the entire mixture with a heavy layer of shredded Monterey Jack cheese. Don’t be shy with the cheese!
18. Sprinkle the diced tomatoes and the sliced green scallions (the green part of the green onions) over the top of the cheese.
19. Bake in the preheated oven at 350 degrees Fahrenheit until all the cheese is melted completely. This usually takes about 10-15 minutes.
20. Remove the plates from the oven just before the cheese begins to turn a light golden color. The cheese should ideally remain white and gooey.
21. While the Picado is baking, prepare the tortillas. Warm them in the microwave by placing wax paper between each tortilla stacked on a microwave-safe plate. Microwave on high for 1-3 minutes, covered, until soft and pliable. The timing will vary depending on your microwave.
22. Serve the Chicken Picado fresh and hot from the oven.
23. Each tortilla should contain 2-4 teaspoons of Picado. Let your guests assemble their own.
24. Add any desired toppings, such as guacamole, diced tomatoes, shredded lettuce, or salsa. However, many people find this dish delicious without any additional toppings.
25. Roll the tortillas and eat.
26. For a truly authentic experience, serve with refried beans (with sausage) and Spanish Rice.

Expert Tips & Tricks

• Don’t overcrowd the skillet when cooking the chicken. Cook in batches if necessary to ensure even browning.
• Use freshly shredded Monterey Jack cheese for the best melting and flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• If you find the sauce is too thick after pureeing, add a little more milk to thin it out to your desired consistency.
• Control the heat when cooking the sauce. It should simmer gently, not boil vigorously, to prevent scorching.
• For an extra layer of flavor, try adding a pinch of smoked paprika to the sauce.

Serving & Storage Suggestions

Serve the Chicken Picado immediately after baking for the best taste and texture. Arrange the warm tortillas in a basket or on a plate alongside the Picado-topped plates. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake in a preheated oven at 350°F until heated through. The cheese may not be as melty as when freshly baked, but the flavor will still be delicious. I do not recommend freezing this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	600 kcal	30%
Total Fat	40g	62%
Saturated Fat	25g	125%
Cholesterol	104mg	35%
Sodium	866mg	36%
Total Carbohydrate	16g	5%
Dietary Fiber	1g	4%
Sugars	2g	N/A
Protein	40g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Picado: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a kick.
• Chicken Tinga Picado: Substitute the plain diced tomatoes with diced tomatoes in adobo sauce for a smoky, slightly spicy flavor.
• Vegetarian Picado: Replace the chicken with sautéed mushrooms or black beans.
• Dairy-Free Picado: Substitute the sour cream with a dairy-free sour cream alternative and use a dairy-free shredded cheese.
• Lower-Fat Picado: Use low-fat sour cream and part-skim Monterey Jack cheese.
• Different Cheese: While Monterey Jack is traditional, you could also experiment with cheddar, pepper jack, or a Mexican blend.

FAQs (Frequently Asked Questions)

Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before using.

Q: Can I use pre-cooked chicken?
A: Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Just shred it and add it to the skillet with the green onions.

Q: What if I don’t have oven-safe plates?
A: You can use a baking dish instead. Just arrange the chicken in the dish, top with the sauce and cheese, and bake as directed.

Q: Can I freeze the Chicken Picado?
A: It is not recommended to freeze the assembled Picado because the sauce and cheese may separate upon thawing.

Q: What’s the best way to warm the tortillas?
A: Microwaving is the quickest method, but you can also warm them in a dry skillet or on a gas stovetop over an open flame for a slightly charred flavor.

Final Thoughts

Chicken Picado, in all its cheesy, saucy glory, is more than just a dish; it’s an experience. It’s the comfort of familiar flavors, the joy of sharing a delicious meal with loved ones, and the satisfaction of recreating a beloved restaurant classic at home. So, gather your ingredients, preheat your oven, and embark on this culinary adventure. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy every cheesy, flavorful bite! Share your creations and feedback; I’d love to hear how your Chicken Picado turns out! This dish pairs perfectly with a cold Mexican beer or a refreshing margarita. ¡Buen provecho!