Combine garlic powder, onion powder, paprika, cumin, and Mexican oregano.
If you are looking for similar flavors found in the Mi Cocina cookbook or Rick Bayless recipes, you might try these related preparations:
The Ultimate Guide to Mi Cocina’s Ernie’s Chicken If you’ve ever dined at the legendary Tex-Mex institution Mi Cocina
In a large 12-inch skillet (cast iron is best), heat 2 tablespoons of butter and the olive oil over medium-high heat. When the butter stops foaming, add two chicken breasts (don’t overcrowd). Cook for 3-4 minutes per side until deeply golden brown and cooked through (165°F internal). Transfer to a plate and loosely tent with foil. Repeat with remaining chicken, adding more butter/oil if needed. Pro tip: Do not wipe out the pan! Those brown bits are flavor gold. ernies chicken recipe mi cocina
If the sauce is too thick, add a tablespoon of milk or broth to thin it out.
Remove the chicken from the marinade, shaking off excess liquid.
Marinate the chicken breasts for at least 1 hour (or overnight for deeper flavor) before grilling. 2. The Sauces You can choose between the two classic Mi Cocina toppings: Poblano Cream Sauce Combine garlic powder, onion powder, paprika, cumin, and
: A tangy, rich sauce that balances creaminess with a subtle zing. This is the classic choice and the one most regulars recommend for first-timers. It has the texture of a warm, slightly loose queso but with a distinctly sour cream-forward flavor that cuts through the richness of the grilled chicken.
+-------------------------------------------------------+ | ERNIE'S CHICKEN | | | | [ Fresh Pico ] [ Guacamole ] | | | | +-------------------------+ | | | POURED CREAM SAUCE | | | | +---------------------+ | | | | | GRILLED CHICKEN 9OZ | | | | | +---------------------+ | | | +-------------------------+ | | | | [ Mexican Rice ] | +-------------------------------------------------------+ Authentic Serving Suggestions To mimic the true Mi Cocina experience, serve your Ernie's Chicken with traditional Tex-Mex sides:
Ernie’s Chicken is a legendary staple of the menu, known for its perfectly marinated grilled breast and decadent choice of signature sauces. This Tex-Mex favorite has garnered a cult following in Dallas and beyond, offering a sophisticated twist on classic grilled chicken. Cook for 3-4 minutes per side until deeply
If you’ve ever visited a Mi Cocina restaurant in Texas or Oklahoma, you know the feeling: you grab a crispy tortilla chip, dip it into the vibrant salsa, maybe order a Mambo Taxi margarita, and then comes the moment you’ve been waiting for. The server sets down a sizzling plate filled with a perfectly marinated, grilled chicken breast, smothered in a creamy sauce, surrounded by fresh guacamole, pico de gallo, and golden, flavorful Mexican rice. That, my friend, is Ernie’s Chicken – one of the most beloved signature dishes on the Mi Cocina menu.
This velvety sauce is the more traditional choice. Here's how to make it:
Place a chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness. This is non-negotiable. Thin chicken cooks fast, stays juicy, and maximizes the surface area for that golden crust.
