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Steakhouse Copycat CHICKEN LAREDO Full of Flavor & Low Carb
Aug 27, 2025
Steakhouse Copycat CHICKEN LAREDO Full of Flavor & Low Carb Today's Recipe: https://catherinesplates.com/chicken-laredo/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Hi everyone and welcome back. It's still
0:03
birthday week
0:05
and I am going to show you one of my
0:07
favorite steakhouse menu items that I
0:11
love. It's called chicken Laredo. Now
0:14
I've made this for you many, many, many
0:17
years ago. We're going to bring it back
0:20
cuz it's a great one, y'all. It's even
0:24
low carb. Close your ears. Some of y'all
0:27
don't like to hear that, but it's very
0:30
tasty and you could pair it with just
0:32
about any starch or vegetable that you
0:35
want. And I'm going to show you what
0:36
we're going to pair ours with at the
0:38
end. All right, you guys. We've got to
0:41
start with the pablano peppers
0:44
that gives it the flavor. Okay, I've
0:48
already roasted them. I did that
0:51
yesterday. So, I'm going to show you
0:53
that clip right here. All right, we're
0:57
going to prep the pablano peppers first.
1:00
I've got three of them that I'm going to
1:01
be using for this dish. I've already
1:03
cleaned them off. We're going to take
1:05
off the top of the pepper as close to
1:08
the stem line as you can.
1:14
We're going to cut through.
1:16
Now, we want to get that out. So, you
1:18
just take your small sharp knife. We're
1:21
going to break off
1:23
what's attached.
1:30
We're going to pull out the seed pocket
1:36
and go in.
1:42
All right, y'all. See how nice and clean
1:44
that is in there? We're not slitting it
1:46
or doing any of that. Now, we're going
1:48
to place our pablanos on a sheetpan that
1:50
I've lined with some foil. That'll keep
1:53
our sheetpan nice and clean.
1:58
We're gonna take some olive oil.
2:01
We're just going to drizzle on each
2:03
pepper just a little bit.
2:07
There we go. Then I'm going to take my
2:09
pastry brush
2:12
and just coat the whole pepper.
2:18
We're not going inside the pepper, just
2:20
on the outside.
2:23
very lightly. They do get wiggly.
2:29
I've got my oven preheated at 400°.
2:32
We're going to place this in there.
2:34
We're going to cook these for about 45
2:36
minutes until they get nice and charred
2:38
and blistery. Now, you can go in there
2:41
every so often and turn them around if
2:44
you want to do that. Then, I'm going to
2:46
show you what we're going to do next
2:46
with them. What we're going to do, I've
2:49
just taken these out of the oven. A look
2:51
how good and blistery those look. I'm
2:53
going to place them in a Ziploc bag.
2:57
This will help remove the skin. Loosen
2:59
it up even more. I'm going put all three
3:03
of them in there. Then we're going to
3:05
seal the bag. Get all the air out. And
3:08
we're going to let it rest for about 5
3:10
to 10 minutes. And we'll pull them out.
3:13
And then we'll scrape all the skin off.
3:16
That's what they look like right here.
3:19
Now, what's great about making it like
3:21
this is you can do this the day before.
3:24
Just go ahead and prep these and you can
3:26
slice, dice, or whatever you want. Put
3:28
them in the refrigerator and have them
3:29
ready the next day for your meal. Got
3:32
them roasted.
3:35
I've pulled them out of the Ziploc bag.
3:37
And what I'm going to do now is just
3:38
peel off the skin as much as we can
3:41
because no one wants to eat that part of
3:43
it. And it's so easy to do.
3:48
Look at that. Big sheets just come right
3:50
off. There's no seeds on the inside to
3:53
try to take out. Look at that sheet
3:57
right there.
4:01
We're going to stack these
4:04
and then I'm going to cut these into
4:06
strips.
4:13
And then I'm going to cut them in half.
4:19
All right, look at that.
4:22
Now, chicken Laredo is all about flavor
4:25
and all about keeping it simple. You're
4:28
going to need tomatoes, red onions, and
4:31
avocado, cilantro,
4:34
cheese. We'll go over that here in just
4:36
a little bit. And then seasonings. And
4:38
I've got salt, pepper, garlic powder,
4:41
onion powder, and I'm going to be adding
4:44
some cumin. That's not in my original
4:46
recipe, but I'm gonna add it anyway. And
4:50
then you're going to need some cooking
4:51
oil. And I've got olive oil right here.
4:54
Now, the recipe is going to call for
4:55
boneless, skinless chicken breast. I've
4:58
gotten four of them here. These are
5:00
about a/4 to half an inch thick. I was
5:03
trying to think of the size of it there.
5:05
Now, if you're having a thicker chicken
5:07
breast, you can slice it in half
5:09
lengthwise and get two pieces out of
5:12
that. and that'll be totally fine for
5:13
this recipe here. So, what I'm going to
5:15
do is I've got them laid out on a
5:17
cutting board and I am just going to
5:19
spray them with a little bit of oil on
5:20
the top.
5:22
That'll help keep the seasonings
5:25
on it. Now, we're going to season salt
5:32
[Applause]
5:33
there. Some cracked black pepper.
5:38
What's one of your favorite steakous
5:40
that y'all like to eat out? Mine is salt
5:43
grass. And then another one is Outback.
5:48
All right. I got some garlic powder
5:54
just right across the top.
5:57
How many of y'all remember steak and
6:00
ale?
6:01
Oh, yeah.
6:03
That's been quite a few years, huh?
6:05
He used to eat there every Friday night.
6:08
with your dad, right?
6:10
Yep. With my dad.
6:12
Onion powder.
6:14
And to give it a little flare, a little
6:17
warmth of flavor to go with everything
6:18
else. So, we're going to put on it,
6:20
ground cumin.
6:26
All right. Now, what we're going to do
6:28
is flip this over into our pan and then
6:31
season the other side.
6:35
Now, each chicken is a serving. Now,
6:38
these were already this size when I took
6:40
them out of the package. I'll show y'all
6:43
the package that I use. I get it from
6:45
Walmart. They're individually packaged
6:49
the chicken, each piece. And okay, it
6:53
looks like this right here. And it comes
6:56
five to a pack.
6:59
Little bit of oil,
7:03
salt,
7:04
and you can adjust the seasonings any
7:06
way you want.
7:09
Shake it. Shake it. Shake it. Shake it.
7:11
Shake it. Shake it. Shake it. All right.
7:12
Got the garlic powder.
7:16
Onion powder.
7:18
Yeah, it's going to taste good.
7:22
And my extra ingredient, ground cumin.
7:28
Okay, we're going to place this in the
7:30
oven that's been preheated at 350°
7:33
for about 16 minutes. We're going to
7:36
pull it out. They don't have to be fully
7:38
cooked at this time cuz they're going to
7:40
go back in with some delicious toppings
7:43
on top. All right, let's get those
7:46
going. Now, while the chicken is
7:48
cooking, we're going to go ahead and
7:50
slice up a red onion.
7:54
And then what we want to do is sauté it
7:55
down.
7:57
Give that some flavor, too. So, I'm just
8:00
going to take off both ends. Peel off
8:02
that outer layer. We're going to heat up
8:04
our skillet. You just need a small
8:07
skillet. Nothing too big, but not like
8:09
an egg pan, okay? You don't want that.
8:14
All right,
8:17
we're just going to slice it.
8:20
I love this recipe. I considered it very
8:22
healthy.
8:24
But it's so yummy.
8:26
These will melt down. So, I'm going to
8:29
do the whole onion. All right. I've got
8:31
my oil here and I'm going to place it in
8:34
my pan.
8:36
Here we go.
8:39
And now I'm going to pop in the onions.
8:42
And we're going to sauté these down
8:44
until they're nice and soft.
8:47
And we want them to look nice and
8:48
caramelized also.
8:51
All right. We're going to give a little
8:52
flavor. Some salt.
8:56
Black pepper. Kind of mimicking the
8:59
flavors that we put on the chicken.
9:03
Garlic powder.
9:05
The onion powder. And then we'll do the
9:08
cumin, which I found my big container
9:10
of. So, we'll use that. There it is. I
9:14
didn't run out. We'll shake some in very
9:17
carefully.
9:19
There we go.
9:24
And then
9:26
once these are done, we'll be right
9:28
back. Those look really good. Nice and
9:32
caramelized,
9:34
softened down. What we're going to do
9:36
now,
9:37
I'm going to add my pablanos that I
9:39
cooked yesterday. They were in the
9:41
refrigerator with a tight lid on them.
9:45
We're going to add those to heat them
9:47
through.
9:54
All right, we're going to turn it off.
9:56
Now, what we're going to do is flip the
9:58
chicken over.
10:03
Smells delicious. The whole house smells
10:06
delicious.
10:09
All right, we're going to put the
10:10
pablanos and the red onions that we
10:13
sauteed up on top of the chicken.
10:20
I've got some tomato I already diced up.
10:24
So, we're going to place those right on
10:25
top.
10:32
Okay, we're going to pop this back in
10:33
the oven for another 10 to 12 minutes
10:35
until our chicken is cooked through and
10:37
nice and tender. Use a thermometer to
10:40
make sure you check your chicken and
10:41
make sure it's 165° or more. All right,
10:44
I'm going to be back because we've still
10:46
got a few more toppings left that are
10:47
easy to put on this. We're going to give
10:49
it a try. All right, y'all. What do
10:51
y'all think? That is my chicken Laredo.
10:54
I've got some avocado on there. I'm
10:57
going to put some Now, you can put feta
11:00
cheese or we're using like a kota cheese
11:03
or a rancherero cheese. And then I'm
11:07
going to put for a little pop of
11:08
freshness some cilantro.
11:13
or you if you don't like cilantro, you
11:15
can certainly put parsley.
11:18
There it is, you guys.
11:22
I'm ready to dive in.
11:25
I got my baked potato,
11:28
got my broccoli, and I've got the
11:30
chicken Laredo loaded full of freshness
11:34
and flavor. Let's go in. Oh yeah, it's
11:39
so tender. That knife goes right through
11:41
like a butter.
11:43
Look at that. All right,
11:46
let's put everything on it. There we go.
11:50
That's my bite.
11:53
I'm excited about that bite.
12:04
That is very delicious.
12:07
It's nice and fresh. That chicken is
12:10
delicious. It's nice and tender, full of
12:12
flavor.
12:14
Don't forget your sides. What are they
12:16
going to be? Baked potato. That's the
12:18
only carb on the plate.
12:22
So, you can put whatever you want on
12:24
there, like sweet potato or cauliflower.
12:28
That's what it made right here. Yeah.
12:32
All right, you guys. Give me a thumbs up
12:34
on this one. If you're new to the
12:36
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12:37
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12:38
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12:40
always know when shows like this one
12:41
here are posted. I'll see y'all on the
12:44
next episode.
12:47
Bye.
12:49
Broccoli.
#Food