POLLO CON CREMA (MEXICAN CREAMY CHICKEN)
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
Time 35m
Number Of Ingredients 16
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, Carbohydrate 15 g, Protein 42 g, Fat 26 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 151 mg, Sodium 763 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN WITH CREAMY POBLANO SAUCE
This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous "Chiles Rellenos," the stuffed peppers, or for rajas con crema, Poblano strips with cream. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 4 oz, Calories 484 kcal, Carbohydrate 13 g, Protein 28 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 165 mg, Sodium 1121 mg, Fiber 2 g, Sugar 5 g
POLLO EN CREMA (CREAMY CHICKEN)
For a stress-free weeknight dinner, Pollo en Crema satisfies like nothing else. Tender and juicy chicken combined with a heavenly mushroom sauce. It's a cozy wholesome meal.
Provided by Maggie Unzueta
Categories Dinner
Time 30m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 653 kcal, Carbohydrate 5 g, Protein 27 g, Fat 59 g, SaturatedFat 25 g, Cholesterol 238 mg, Sodium 307 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
POLLO CON CHILE CREAM SAUCE (CHICKEN WITH CHILE CREAM SAUCE)
Great new way to perk up that grilled chicken. From Some Like it Hot and the Junior League of McAllen TX.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On hot grill char chilies until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel, seed and chop chiles. This step can be done ahead of time and can also be done in the broiler.
- Combine chilies, cream, onion, cilantro, and garlic in large sauce pan over medium high heat. Boil this sauce until reduced to a thick sauce. This takes about five minutes. Be careful to stir to prevent burning.
- Season chicken breasts with salt, pepper, and garlic powder.
- Grill chicken until properly done being careful not to overcook.
- Meanwhile add tomato to sauce and simmer. Season with salt and pepper to taste.
- Spoon sauce on plates. Slice chicken diagonally into thin slices and place atop sauce.
- Serve warm.
Nutrition Facts : Calories 358.9, Fat 23.6, SaturatedFat 14.1, Cholesterol 150, Sodium 103, Carbohydrate 7.2, Fiber 1, Sugar 2.8, Protein 29.3
POLLO A LA CREMA
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
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 CON SALSA CHIPOTLE (CHICKEN WITH CHIPOTLE SAUCE)
Chipotle chilies give this simple to prepare chicken dish a wonderful rich smoky flavour. It may be necessary to increase the number of Chipotles to intensify the flavour of the dish.
Provided by English_Rose
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
- Pour the liquid into the blender and process on high until smooth.
- Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
- Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
- Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
- Serve the chicken with soured cream, Mexican rice and frijoles de olla.
Nutrition Facts : Calories 223.6, Fat 6.7, SaturatedFat 1.1, Cholesterol 69.5, Sodium 132.4, Carbohydrate 10.8, Fiber 1.4, Sugar 5.3, Protein 29.5
CHILE CREMOSO DEL POLLO (CREAMY CHILI CHICKEN)
Make and share this Chile Cremoso Del Pollo (Creamy Chili Chicken) recipe from Food.com.
Provided by Michael Kinsel
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Combine the seasonings and coat chicken breasts.
- 2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
- 3. Pour the cream and scallion into the skillet and lower the heat.
- 4. Simmer for ten minutes, stirring until the sauce thickens then add the remaining butter.
- 5. Cook Fettuccine per directions, until el dente.
- 6. Cook sauce for an additional 5 minutes, stirring frequently.
- 7. Place Fettuccine noddles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce.
Nutrition Facts : Calories 1313.2, Fat 89.1, SaturatedFat 52, Cholesterol 459.2, Sodium 1559.7, Carbohydrate 64.7, Fiber 4.7, Sugar 2.3, Protein 64.9
CHIPOTLE CREAM CHICKEN
My picky boyfriend always eats seconds of this. It's like enchiladas without the tortillas. Serve over rice -- we like to serve with yellow rice or Mexican rice. You will want something to soak up all the delicious sauce.
Provided by KNBUCHANAN
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
- Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 11 g, Cholesterol 86.9 mg, Fat 14 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 6.5 g, Sodium 456 mg, Sugar 1.6 g
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