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 EN CREMA: SPICY SALVADORIAN CHICKEN SOUP
from Chef John over at foodwishes.blogspot.com, purportedly a rendition of his favorite Salvadorian dish from Aunt Mary's restaurant in San Fran. DH just keeps getting better and better at making this, but I got curious enough about the nutrition facts to keep it here on zaar. Beware: even with cream in the title, this is no soup for sissies. Those chile oils swirling atop your stewpot are lovely, but deceptively spicy. Skim them if you like, but it'll still be muy picante!
Provided by Like The Vegetable
Categories Whole Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 120, Fat 8.7, SaturatedFat 5.2, Cholesterol 16.9, Sodium 279.5, Carbohydrate 7.7, Fiber 1.5, Sugar 3.5, Protein 3.7
SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)
I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.
Provided by Chef Sarita in Aust
Categories Stocks
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
- Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
- Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
- Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.
Nutrition Facts : Calories 614.7, Fat 30.5, SaturatedFat 8.5, Cholesterol 138.6, Sodium 1477.1, Carbohydrate 47.5, Fiber 7.4, Sugar 13.8, Protein 40.3
POLLO SAN SALVADOR
This is a surprisingly easy Central American dish to create. My wife, one of my toughest critics, loves this simple chicken and sauce combo.
Provided by chicagorob
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
- Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
- Simmer over very low heat until the flavors blend.
- Grill or broil the chicken separately and mix with the sauce. Heat through and serve.
Nutrition Facts : Calories 292.1, Fat 10.3, SaturatedFat 3.6, Cholesterol 98, Sodium 212.3, Carbohydrate 12.5, Fiber 1.4, Sugar 7.5, Protein 36.1
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.
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