POLLO LA CREMA RECIPES
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.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 , 4 serving(s)
Number Of Ingredients 8
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
CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICK…
This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.
Provided by Karen's Kitchen Stories
Total Time 3 hours
Prep Time 1 hours
Cook Time 2 hours
Number Of Ingredients 23
Steps:
- Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
- Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
- Using tongs, transfer the chicken to a bowl.
- Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
- Shred the chicken and set aside for future use.
- Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
- Add the sieved tomatoes and cook for about 2 minutes.
- Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
- Adjust the salt and pepper to taste.
- Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
- Garnish with diced avocado, cilantro, and pickled jalapeño.
Nutrition Facts : Calories 526.68, FatContent 27.00, SaturatedFatContent 7.29, CarbohydrateContent 13.53, FiberContent 4.66, SugarContent 4.91, ProteinContent 58.06, SodiumContent 1738.64, CholesterolContent 262.60
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