BLUE CORN ATOLE NUTRITION RECIPES

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POLLO CON CREMA: MEXICAN CREAMY CHICKEN - MARICRUZ AV…



Pollo Con Crema: Mexican Creamy Chicken - Maricruz Av… image

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

4 large chicken breast fillets (2 breasts halved)
¼ cup all-purpose flour
1 tsp chili powder
½ tsp ground cumin
2 Tbsp olive oil
1 Tbsp butter
salt and pepper
1 ¼ cup Mexican crema (read note 1)
1 cup jalapeno peppers (diced, veins and seeds removed)
1 small onion ( finely chopped )
2 Tbsp olive oil
½ tsp dried oregano
2 Tbsp butter
1 ¼ cup chicken stock
1 Tbsp cilantro or parsley (finely chopped)

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…



Pollo Con Crema: Mexican Creamy Chicken - Maricruz Av… image

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

4 large chicken breast fillets (2 breasts halved)
¼ cup all-purpose flour
1 tsp chili powder
½ tsp ground cumin
2 Tbsp olive oil
1 Tbsp butter
salt and pepper
1 ¼ cup Mexican crema (read note 1)
1 cup jalapeno peppers (diced, veins and seeds removed)
1 small onion ( finely chopped )
2 Tbsp olive oil
½ tsp dried oregano
2 Tbsp butter
1 ¼ cup chicken stock
1 Tbsp cilantro or parsley (finely chopped)

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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From pleasanthillgrain.com
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Mielie meal, also known as mealie meal or maize meal, is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize or mealies in Southern Africa, from the …
From en.m.wikipedia.org
See details


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Corn starch, maize starch, or cornflour (British English) is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel.Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch …
From en.m.wikipedia.org
See details


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Nov 13, 2021 · Masa harina is white corn flour that is made by corn that has been nixtamalized, or soaked and treated with slaked lime to remove the corn husks. It has a a slightly different flavor and a different texture, since it is not pre-cooked. You use masa harina for making corn tortillas, tamales, atole, enchiladas, and other things. But, not for arepas.
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See details


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