Pollo Crema Aztecas Pollo A La Crema Recipes

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POLLO EN CREMA (CREAMY CHICKEN)



Pollo en Crema (Creamy Chicken) image

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

2 tablespoons Olive Oil
4 bone-in chicken thighs
Salt and Pepper
2 tablespoons butter
¼ onion (diced)
1 8- ounce container of sliced mushrooms
1 garlic clove (finely minced)
1 teaspoon Knorr Selects® Granulated Chicken Flavor Bouillon
1 cup heavy whipping cream (or crema mexicana)
2 chipotle peppers in adobo (finely minced)

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 A LA CREMA (CREAMED CHICKEN)



Pollo A La Crema (Creamed Chicken) image

Pollo a la crema or creamed chicken is a South American dish consisting of tender chicken and veggies in a flavorful cream-based sauce. This easy 30-minute dish is great on its own or a filling for tacos or burritos.

Provided by Jessica Halverstadt

Categories     Main Course

Time 35m

Number Of Ingredients 12

5 tablespoons butter, salted or unsalted, divided
2 pound chicken breasts or tenderloins, cut into thin strips
1 large green bell pepper, thinly sliced
1 white or yellow onion, thinly sliced
2 cups sliced baby bella/cremini mushrooms
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cup sour cream
1/2 cup heavy whipping cream
2 teaspoons smoked paprika
1 teaspoon lime juice
1 teaspoon salt

Steps:

  • Heat one tablespoon butter to medium-high heat in a large cast-iron skillet or dutch oven.
  • Add the chicken and cook for 5-10 minutes, until no longer pink.
  • Transfer the chicken to a strainer to drain excess liquid. Return skillet to stove.
  • Melt two tablespoons of butter in the skillet. Add the bell pepper, onion, mushrooms, and garlic and sauté five minutes, stirring often, until onions are semi-translucent and the veggies are slightly tender.
  • Transfer the veggies to the strainer with the chicken. Return skillet to stove and reduce heat to medium.
  • To make the roux, melt two tablespoons of butter in the skillet. Whisk in the flour one tablespoon at a time and continue whisking for two minutes or until the roux is lightly browned and begins to emit a toasted fragrance.
  • Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt.
  • Add the chicken and veggies, reduce heat to medium-low and simmer for 15 minutes stirring frequently to avoid burning. Serve warm.

Nutrition Facts : Calories 418 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHICKEN A LA CREMA



Chicken a la Crema image

Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h40m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1 yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3 poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

Steps:

  • Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
  • Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
  • Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
  • Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
  • Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
  • Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g

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

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.

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

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

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.

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