Pollo En Crema Food

POLLO A LA CREMA

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

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.

POLLO CREMA - AZTECA'S POLLO A LA CREMA

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.

TAKE-OUT FAKE-OUT POLLO CON CREMA

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.

POLLO EN CREMA

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.

POLLO EN CREMA: SPICY SALVADORIAN CHICKEN SOUP

Steps:

• Place whole chicken in the bottom of a large stewpot. Pour in chicken broth and water.
• Add the sour cream, chopped onion, peppers, jalapenos, tomatoes, garlic, and your spices. Don't worry about the sour cream curdling--it will smooth out in the last cooking step.
• Cover and simmer on low for 1 hour.
• Lift the lid, turn the chicken over, and recover. Simmer for another 30 minutes.
• Remove chicken from simmering stock (crema). Allow to cool.
• In the meantime, turn up the heat under the crema to high. When it's boiling you may skim off the fat/ super spicy oils.
• Cut the cooled chicken into serving pieces. Make sure to pull little bits from the bones as well. Put chicken pieces back into the pot with the hot crema.
• Stir in a large handful of chopped cilantro.
• Serve this beautifully simple soup with Spanish rice and a side of beans.

POLLO ALA CREMA

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.

POLLO EN CREMA DE CHILE CHIPOTLE

Steps:

• Put breasts in baking dish and season with salt and pepper.
• Put a slice of cheese on top of each breast.
• Blend together remaining ingredients and pour over breasts and cheese.
• Cover and bake 45 minutes in a medium 350 degree oven until chicken is done.
• To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.
• Ideal for buffets or large groups.
• Can substitute low-cholesterol sour cream and cheese.
• If canned chipotle is unavailable, dried chipotle will do.
• Altering amount of chipotle will alter spiciness of dish.
• Can add sauteed mushrooms before baking.