Keywords: Ernie's chicken recipe Mi Cocina, Mi Cocina poblano chicken, copycat Ernie's chicken, Tex-Mex creamy poblano chicken, how to make Ernie's chicken.
After making this at home, you will realize two things: First, you’ve saved $16 per plate compared to eating out. Second, your version is probably better because you can double the sauce.
If you have ever dined at the iconic Dallas-based restaurant chain Mi Cocina , you know that the menu is a treasure trove of Tex-Mex classics. From sizzling fajitas to frosty Sunset Sangrias, every dish has a loyal following. But one item on the Platos Fuertes (main courses) has achieved near-mythical status: Ernie’s Chicken .
After months of testing, sourcing insider tips from former Mi Cocina staff, and reverse-engineering the flavors, I have cracked the code. Below is the definitive guide to recreating style in your own kitchen. What Exactly is Ernie’s Chicken? Before we dive into the recipe, let’s break down the anatomy of the dish. Ernie’s Chicken is a boneless, skinless chicken breast that has been marinated in a citrus-herb mixture, grilled until it has beautiful char marks, and then served with a creamy poblano sauce .
Named after a beloved regular or a menu deep cut (depending on which server you ask), Ernie’s Chicken is a succulent, flavor-packed chicken breast grilled to perfection and topped with a creamy, tangy poblano pepper sauce. It is not fried, not breaded, and not smothered in heavy red enchilada sauce. Instead, it is elegant, smoky, and surprisingly simple.
