Pollo Crema Aztecas Pollo A La Crema Recipes

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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 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 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

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.

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

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