MEXICAN POLLO RECIPES RECIPES

Name: Mexican Pollo Asado
Prep time: 5 min
Total time: 5 min
Yield: 4 serving(s)
Ingredients: 4 chicken breasts; 1/2 teaspoon black pepper; 1/4 cup lime juice or 1/4 cup any citrus juice; 2 teaspoons ground cumin; 2 teaspoons white vinegar; 1/4 cup olive oil; 1/2 cup onion; 1 teaspoon sea salt; 2 garlic cloves; 2 small dried red peppers

MEXICAN POLLO ASADO RECIPE - FOOD.COM

Mexican Pollo Asado Recipe - Food.com image

Make and share this Mexican Pollo Asado recipe from Food.com.

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts
1/2 teaspoon black pepper
1/4 cup lime juice or 1/4 cup any citrus juice
2 teaspoons ground cumin
2 teaspoons white vinegar
1/4 cup olive oil
1/2 cup onion
1 teaspoon sea salt
2 garlic cloves
2 small dried red peppers

Steps:

Smash garlic cloves.
Place all ingredients except chicken in blender.
Pour over chicken breasts.
Marinate 2 to 24 hours.
Grill chicken breasts.
Serve as desired.

Nutrition Facts : Calories 387.9, FatContent 27.2, SaturatedFatContent 5.8, CholesterolContent 92.8, SodiumContent 676.3, CarbohydrateContent 4.3, FiberContent 0.6, SugarContent 1.1, ProteinContent 30.8

POLLO A LA CREMA RECIPE - FOOD.COM

Pollo a La Crema Recipe - Food.com image

My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 cups boneless chicken breasts, cut in strips
1 sweet onion, cut in half lengthwise and sliced
2 cups fresh mushrooms, sliced fairly thick
1 tablespoon paprika (or more if desired)
2 tablespoons chicken base
1 cup heavy cream (Mexican cream works best)
2/3 cup sour cream

Steps:

Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
Add cream, mushrooms, paprika & chicken base.
Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
Serve hot with warmed flour tortillas and Spanish Rice.

Nutrition Facts : Calories 362.8, FatContent 36.7, SaturatedFatContent 19.1, CholesterolContent 101.5, SodiumContent 87.6, CarbohydrateContent 7.4, FiberContent 1.4, SugarContent 3.5, ProteinContent 3.7

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POLLO A LA CREMA RECIPE - FOOD.COM

My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.
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