POLLO CON CREMA RECIPE RECIPES

TAKE-OUT FAKE-OUT POLLO CON CREMA RECIPE | ALLRECIPES

Take-Out Fake-Out Pollo Con Crema Recipe | Allrecipes image

One of my most favorite Mexican dishes. Very simple, and a quarter of the price you'd pay to eat out! I like this best served with flour or corn tortillas, homemade Mexican rice, and refried beans. SO good. It's heaven on a plate.

Provided by Sarah Jo

Categories World Cuisine Latin American Mexican

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 17

Ingredients

4 large skinless, boneless chicken breast halves - cubed
salt and pepper to taste
2 tablespoons extra virgin olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
2 large red bell peppers, cut into chunks
1 large yellow onion, sliced
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1?½ cups low-sodium chicken broth
1?½ cups heavy cream
¼ cup sour cream
3 tablespoons ketchup, or to taste
2 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
1 teaspoon ground cumin
½ teaspoon ground dried Anaheim or California chiles
12 (6 inch) flour tortillas

Steps:

Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

Nutrition Facts : Calories 396.3 calories, CarbohydrateContent 24.4 g, CholesterolContent 99.6 mg, FatContent 23.3 g, FiberContent 2.1 g, ProteinContent 22.2 g, SaturatedFatContent 11.6 g, SodiumContent 347.9 mg, SugarContent 3.6 g

POLLO CON CREMA: MEXICAN CREAMY CHICKEN - MARICRUZ AVA…

Pollo Con Crema: Mexican Creamy Chicken - Maricruz Ava… 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

Ingredients

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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