Take Out Fake Out Pollo Con Crema Food

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

Ingredients

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 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

Ingredients

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 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

Ingredients

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.

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