Chicken Picado Like Carlos Okellys

Recreate the bold, savory flavors of a restaurant favorite with this Chicken Picado recipe inspired by Carlos O’Kelly’s! Featuring tender, seared chicken breasts simmered in a creamy, spiced tomato sauce with sautéed green bell peppers, onions, and garlic, this dish is a perfect blend of richness and Southwestern flair. A melty layer of cheddar cheese crowns the skillet before serving, adding a decadent touch. Serve it over fluffy rice or alongside warm flour tortillas to soak up every drop of the flavorful sauce. Ready in just 40 minutes, this one-pan recipe is a crowd-pleaser that’s as easy to make as it is satisfying, with optional fresh cilantro garnish for a vibrant finish. Perfect for weeknight dinners or casual gatherings!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken breast
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 large Green bell pepper, diced
• 1 medium Onion, diced
• 14.5 ounces Diced tomatoes (canned, with juice)
• 1 cup Heavy cream
• 0.5 cup Chicken broth
• 1 teaspoon Chili powder
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Shredded cheddar cheese
• 2 tablespoons Cilantro, chopped (optional for garnish)
• 4 servings Cooked rice or flour tortillas (for serving)

Directions

Step 1

Heat olive oil in a large skillet over medium-high heat.

Step 2

Season chicken breasts with salt and black pepper on both sides.

Step 3

Sear the chicken breasts in the skillet for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 4

In the same skillet, add more olive oil if needed, and sauté the minced garlic, diced onion, and green bell pepper for 3-4 minutes until softened.

Step 5

Stir in the diced tomatoes (including juice), chili powder, cumin, and chicken broth. Mix well and bring to a simmer.

Step 6

Reduce the heat to medium and stir in heavy cream, ensuring the mixture is well combined.

Step 7

Return the chicken breasts to the skillet, cover with the sauce, and let them simmer for 10-15 minutes or until fully cooked (internal temperature of 165°F/74°C).

Step 8

Sprinkle shredded cheddar cheese evenly over the sauce and chicken. Cover the skillet with a lid until the cheese melts, about 2 minutes.

Step 9

Serve the Chicken Picado over a bed of rice or with warm flour tortillas on the side. Garnish with chopped cilantro, if desired.

Nutrition Facts

Serving size	(2073.5g)

Amount per serving	% Daily Value*
Calories	2902.5

Total Fat 164.0g	0%
Saturated Fat 81.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 773.9mg	0%
Sodium 5826.5mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 12.4g	0%
Total Sugars 22.1g
Protein 182.6g	0%

Vitamin D 0IU	0%
Calcium 1057.9mg	0%
Iron 7.5mg	0%
Potassium 2886.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 25.7%

Carbs: 22.4%