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.
PECHUGAS DE POLLO A LA CREMA
Steps:
- Mezcla la harina y la pimienta en un plato llano. Agrega el pollo; rebósalo para cubrir ambos lados de cada pechuga de forma pareja. Sacude ligeramente el exceso de la mezcla de harina.
- Calienta la mantequilla en una sartén grande antiadherente a fuego medio-alto. Añade el pollo; cocínalo de 10 a 12 min. por cada lado o hasta que quede bien cocido (temperatura interna, 165°F). Pásalo a un platón para servir; cúbrelo para mantenerlo caliente.
- Añade el tomate, la salsa de tomate y el ajo al sartén; cocina por 3 min. o hasta que todo se caliente, revolviendo frecuentemente. Añade el caldo de pollo; deja que hierva. Mantén un hervor suave a fuego medio-bajo durante 3 min., revoliendo frecuentemente. Agrega la crema agria revolviéndola con un batidor de varillas durante 2 min. o hasta que se caliente del todo. (No permitas que llegue a hervir o se cortará la crema). Vierte la salsa sobre el pollo.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PECHUGA A LA PARILLA
Pechuga de Parilla means "chicken from the grill", but this flavorful marinade can be used for shrimp, pork, or even quail. It comes from a 1986 Houston Post recipe by Mary Nell Reck and I've served it since then. This colorful Southwestern dinner goes well with black or charro beans, Spanish rice, and flan for dessert.
Provided by Leslie in Texas
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the ingredients for the marinade.
- Place the chicken in the marinade,turning to cover all sides.
- Cover and marinate at least 3 hours or overnight.
- Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
- Peel and slice the onions into 1/2 inch slices.
- Slice the tomatoes into 1/2 inch slices.
- Preheat gas or charcoal grill.
- Add soaked hickory chips if desired.
- Remove chicken breasts from marinade;reserve marinade.
- Grill chicken breasts until done.
- Transfer to serving platter and keep warm.
- Place the vegetables on the grill and brush generously with reserved marinade.
- Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
- Cook all vegetables except for the tomatoes on both sides.
- While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
- Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
- Garnish with lime slices and cilantro sprigs.
- Serve immediately.
Nutrition Facts : Calories 603.7, Fat 29.6, SaturatedFat 4.4, Cholesterol 98.7, Sodium 1427.1, Carbohydrate 47, Fiber 2.9, Sugar 38.9, Protein 41
POLLO A LA CREMA
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
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
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
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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