You likely boiled the cream on high heat. Cream sauces need low, gentle heat. To fix it, remove the pan from the stove, add a tablespoon of cold water, and whisk vigorously. It should come back together.
If you've visited a Mi Cocina in the Dallas-Fort Worth area—or any of its popular locations in Oklahoma—you've likely heard the rave reviews for " Ernie's Chicken
Rick Martínez's Favorite Recipe in 'Mi Cocina' is Pollo Al Pastor
For those who want a bit more depth and a hint of mild pepper heat. ernies chicken recipe mi cocina
This recipe serves 4 people and takes about 30 minutes from start to finish. It is perfect for a weeknight dinner but impressive enough for guests.
Make double the marinade and sour cream sauce. Use the extra sauce the next day on tacos, baked potatoes, or as a dressing for a Tex-Mex salad.
Leo blinked. He looked at the menu board above his head. Pollo. Carnitas. Carne Asada. Barbacoa. You likely boiled the cream on high heat
When it was time to cook, he warmed his heaviest pan until it hummed. A hot pan, for Ernie, was conversational—one you had to speak to with respect. He seared the chicken skin-side down first, pressing each piece gently so the skin met the metal and released a sound that made his heart quicken: that precious hiss, that asphalt crack of caramelizing sugars. The skin took on brown patches like small, well-earned medals. He flipped the pieces, and the citrus-marinated flesh steamed slightly, releasing perfumed steam that fogged the windows and invited the building’s other kitchens to lean in.
While Ernie's Chicken is a complete meal on its own, you can enhance your Tex-Mex spread with additional sides. Mi Cocina itself is famous for its tortilla chips and salsa, which make for a perfect appetizer. The table salsa typically has a good amount of spice and pairs well before the main course.
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. It should come back together
Leo held his breath.
He called this dish “Ernie’s Chicken” and, loosely translated in his grandmother’s voice, “mi cocina” — my kitchen. It began with a bird and a handful of pantry confidants: garlic, citrus, cumin, achiote when he could find it, and a stubborn jar of his abuela’s vinaigrette tucked in the back of the fridge. He treated each ingredient like a sentence in a story: some short and bright, some long and slow, together forming something that meant more than the sum of its parts.
