Mexican Chicken With Almond Chile Cream Food

POLLO CON CREMA (MEXICAN CREAMY CHICKEN)

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.

POLLO EN CREMA (CREAMY CHICKEN)

Steps:

• In a large skillet, heat oil.
• Add salt and pepper to both sides of the chicken.
• Sear the chicken on both sides.
• Remove chicken from pan.
• (Note: Chicken will not be fully cooked).
• Melt butter in the skillet and add onion.
• Cook for 1 minute, stirring constantly.
• Add the mushrooms.
• Stir to combine.
• Cook for 4-5 minutes.
• Add the garlic clove, chicken bouillon, whipping cream, and chipotle.
• Stir to combine.
• Return the chicken to the skillet.
• Turn the heat to low.
• Cover and cook for 5 minutes more, or until chicken is fully cooked.
• Serve with rice and veggies.
• Enjoy!

CHICKEN WITH CREAMY POBLANO SAUCE

Steps:

• Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
• Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
• Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
• Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.
• Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Reserve one half of one pepper and cut into small strips.
• Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
• Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.

CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE

Steps:

• Ancho Chile Cream Sauce:.
• Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
• Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
• Combine cream and chile puree in heavy skillet.
• Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
• Enchilada Filling:.
• Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
• Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
• Assembly:.
• Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
• Repeat. May need another small glass dish for all enchiladas.
• Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
• Serve with sour cream, guacamole and pico de gallo.

MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM

Steps:

• Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
• Add salsa,rice,oregano,and salt.
• Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
• Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
• Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
• CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

MEXICAN CHICKEN WITH ALMOND CHILE CREAM

Steps:

• Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet. Sprinkle with 1/8 tsp salt and black pepper.
• Heat butter and oil in a large non-stick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
• Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 tsp salt, and borth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro if desired.