CHICKEN A LA CREMA | ALLRECIPES
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 2 hours 40 minutes
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, CarbohydrateContent 12.2 g, CholesterolContent 231 mg, FatContent 53.7 g, FiberContent 3.5 g, ProteinContent 51.5 g, SaturatedFatContent 22.1 g, SodiumContent 2026.6 mg, SugarContent 6.7 g
POLLO A LA CREMA RECIPE | ALLRECIPES
I 'winged' this recipe after searching the Internet for an equivalent to a favorite restaurant dish. Hope you enjoy it as much a we did!
Provided by MOMINATOR
Categories Meat and Poultry Chicken Breast Pan-Fried
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
- Spoon the mixture into flour or corn tortillas and serve with rice and beans.
Nutrition Facts : Calories 371.5 calories, CarbohydrateContent 20.8 g, CholesterolContent 110.1 mg, FatContent 22 g, FiberContent 1.1 g, ProteinContent 22 g, SaturatedFatContent 12.4 g, SodiumContent 352.7 mg, SugarContent 1.8 g
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