Pollo Ala Crema Food

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POLLO CREMA - AZTECA'S POLLO A LA CREMA



Pollo Crema - Azteca's Pollo a La Crema image

This is my take on Azteca Restaurant's Pollo a la Crema. Rich and delicious! Chicken breast, sautéed with onion in a delicious mild crema sauce. Although the ingredient list is long, this recipe is actually quite easy to put together.

Provided by Julesong

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

6 boneless skinless chicken breasts, cut into strips (or bite sized pieces)
1 medium fresh sweet onion, sliced (yellow or red onion, your preference)
2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
6 ounces tomato paste
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon Tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste
1 cup Mexican crema (Mexican "Table Cream")
salt & freshly ground black pepper, to taste
1/4 cup crumbled Cotija cheese, for garnish (also known as Queso Anejado, can substitute feta if necessary)
chopped scallion, for garnish
1 ripe avocado, pitted, peeled, and cut into slices, for garnish

Steps:

  • In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
  • Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
  • In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
  • Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
  • Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
  • Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

POLLO A LA CREMA



Pollo a La Crema 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.

Provided by GrammaJeanne

Categories     Chicken Breast

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

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.

POLLO A LA CREMA



Pollo a la Crema image

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 Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 50m

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - cut into cubes
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
2 tablespoons ketchup
6 (6 inch) flour tortillas

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, Carbohydrate 20.8 g, Cholesterol 110.1 mg, Fat 22 g, Fiber 1.1 g, Protein 22 g, SaturatedFat 12.4 g, Sodium 352.7 mg, Sugar 1.8 g

TAKE-OUT FAKE-OUT POLLO CON CREMA



Take-Out Fake-Out Pollo Con Crema 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 Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 17

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, Carbohydrate 24.4 g, Cholesterol 99.6 mg, Fat 23.3 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 11.6 g, Sodium 347.9 mg, Sugar 3.6 g

POLLO EN CREMA



Pollo En Crema image

This is my clone of another Mexican dish that I love to get at one of the local restaurants, Los Banditos.

Provided by Miss Erin C.

Categories     Chicken Breast

Time 40m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

12 corn tortillas
2 cups shredded monterey jack cheese
2 chicken breasts, cut into chunks
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup milk
1 green pepper, seeded and cut into chunks
1 onion, diced
1 tablespoon butter

Steps:

  • Boil the chicken in water until cooked through, drain and set aside.
  • Saute the onions in 1 Tbsp butter until softened.
  • In the saute pan, add the cream cheese, sour cream and milk, stir until smooth.
  • Add green peppers and chicken, cook until heated through.
  • Roll each tortilla with some of the chicken filling inside, put into a 11x13 pan.
  • When all tortillas are filled, sprinkle cheese over the top.
  • Broil until the top is golden brown and bubbly and the tortillas are a bit crispy on the ends.
  • Serve with refried beans.

CHICKEN A LA CREMA



Chicken a la Crema image

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 Recipes     Chicken     Whole Chicken Recipes

Time 2h40m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1 yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3 poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

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, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g

POLLO AL TEQUILA



Pollo Al Tequila image

Make and share this Pollo Al Tequila recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons tequila
6 limes, juice
2 oranges, juice
1 tablespoon chili powder
1 jalapeno pepper, deseeded and finely chopped
5 garlic cloves, minced
salt and pepper
4 boneless skinless chicken breasts, cut into strips
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped

Steps:

  • Place the tequila in a large, glass dish. Add the lime and orange juice, chili powder, jalapeno, garlic and salt and pepper and mix well.
  • Place the chicken in the tequila mixture and stir to combine. Cover and place in the fridge for 4-6 hours to marinate.
  • Heat a non-stick griddle pan over a high heat. Remove the chicken from the marinade and cook for 5-6 mins on each side or until cooked through.
  • Divide the chicken mixture between four serving plates and scatter over the chopped herbs. Serve with salad.

Nutrition Facts : Calories 204, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.4, Sodium 99, Carbohydrate 20.9, Fiber 5.3, Sugar 8.1, Protein 29.1

POLLO ALA CREMA



Pollo Ala Crema image

A creamed chicken dish with a Latin Flair. A bit out of the ordinary in that while it is a traditional Latin dish it's one that does not use the more expected tomato type bases.

Provided by Steve P.

Categories     Chicken

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

6 ounces chicken breasts, cubed
1/4 medium sized onion, sliced
1/2 bell pepper, sliced
1 ounce canned mushroom
1 tablespoon pimiento, chopped
1/2 tablespoon chicken base
1 tablespoon cornstarch
1 cup half-and-half cream
1 cup milk
1/2 tablespoon butter

Steps:

  • Melt butter in a large frying pan.
  • Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil.
  • Add cornstarch to milk and mix until dissolved, add to chicken mixture.
  • Bring to a boil for 5 to 7 minutes or until chicken is tender.
  • Serve hot over Spanish rice, white rice or as a filling in tortillas.

Nutrition Facts : Calories 440.6, Fat 29.3, SaturatedFat 15.6, Cholesterol 123.9, Sodium 266.7, Carbohydrate 18.3, Fiber 1.2, Sugar 1.7, Protein 26.4

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