POLLO CON CREMA: MEXICAN CREAMY CHICKEN - MARICRUZ AV…
This pollo con crema features a delicious combo of tender chicken simmered in a Mexican-style creamy sauce. A one pan easy recipe that pairs perfectly with pasta, rice or a side of veggies.
Provided by Maricruz
Categories main dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Generously season the chicken breast with with salt, cumin, chili powder and pepper.
- Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
- On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
- Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
- Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
- Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
- Add garlic and sauté until fragrant.
- Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
- Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
- Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
- Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
- Garnish with parsley and chili flakes and serve warm.
Nutrition Facts : Calories 474 kcal, CarbohydrateContent 15 g, ProteinContent 42 g, FatContent 26 g, SaturatedFatContent 3 g, TransFatContent 1 g, CholesterolContent 151 mg, SodiumContent 763 mg, FiberContent 2 g, SugarContent 4 g, UnsaturatedFatContent 10 g, ServingSize 1 serving
POLLO CON CREMA: MEXICAN CREAMY CHICKEN - MARICRUZ AV…
This pollo con crema features a delicious combo of tender chicken simmered in a Mexican-style creamy sauce. A one pan easy recipe that pairs perfectly with pasta, rice or a side of veggies.
Provided by Maricruz
Categories main dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Generously season the chicken breast with with salt, cumin, chili powder and pepper.
- Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
- On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
- Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
- Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
- Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
- Add garlic and sauté until fragrant.
- Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
- Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
- Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
- Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
- Garnish with parsley and chili flakes and serve warm.
Nutrition Facts : Calories 474 kcal, CarbohydrateContent 15 g, ProteinContent 42 g, FatContent 26 g, SaturatedFatContent 3 g, TransFatContent 1 g, CholesterolContent 151 mg, SodiumContent 763 mg, FiberContent 2 g, SugarContent 4 g, UnsaturatedFatContent 10 g, ServingSize 1 serving
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