Pollo En Crema Recipes

POLLO EN CREMA (CREAMY CHICKEN)

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!

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.

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 CON CREMA (MEXICAN CREAMY CHICKEN)

Steps:

• Generously season the chicken breast with with salt, cumin, chili powder and pepper.
• Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
• On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
• Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
• Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
• Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
• Add garlic and sauté until fragrant.
• Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
• Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
• Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
• Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
• Garnish with parsley and chili flakes and serve warm.

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.

SALVADORIAN POLLO EN CREMA

Steps:

• Slice the chicken into thin slices. Season with the adobo seasoning. If you desire a little more flavor you can season the chicken with a little taco or fajita seasoning, but this is not traditional and do not use too much as you do not want the flavor to take over the dish.
• Cut the onion and peppers into slices. Dice the tomato and jalapeno and mince the garlic.
• In a large skillet or pan heat the oil over medium-high heat. When heated, add in the onion, jalapeno, and bell pepper and sauté for about 5 minutes. Add in the garlic and cook for an additional 3 minutes, stirring frequently.
• Push the veggies to one side one the pan and add in the seasoned chicken. Brown the chicken slices on all sides, until there is no pink visible on the outside of the chicken slices, then mix the peppers and chicken together. This typically takes about 5 minutes.
• Stir in the chicken broth and tomatoes. Bring to a boil then reduce the heat to low. Stir well and simmer for about 5 minutes.
• Stir in the crema until well combined and then simmer for 30 minutes, uncovered.
• Season with salt and pepper, to taste, before serving.

MEXICAN "POLLO CON CREMA" CHICKEN

Steps:

• Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
• Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
• Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
• Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
• Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!