POLLO EN CREMA (CREAMY CHICKEN)
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
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 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
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
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
CHICKEN ALLA PANNA
Lightly breaded chicken breasts are sauteed with mushrooms and served in a brandy and cream sauce. Serve with sauteed vegetables.
Provided by threeovens
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
- Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
- Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
- Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
- Pour in broth; season with salt and pepper.
- Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
- Stir in flour, mixing well.
- Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.
Nutrition Facts : Calories 335.6, Fat 13.8, SaturatedFat 5.2, Cholesterol 139.9, Sodium 386.3, Carbohydrate 11.5, Fiber 0.7, Sugar 1.2, Protein 29.4
TAKE-OUT FAKE-OUT POLLO CON CREMA
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
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
EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)
Make and share this Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Brunch
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
- Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
- Season with salt and pepper.
- Transfer to a bowl and serve.
Nutrition Facts : Calories 699.8, Fat 30.2, SaturatedFat 17.1, Cholesterol 173.8, Sodium 435.8, Carbohydrate 82.8, Fiber 3.8, Sugar 2.2, Protein 24.4
PENNE POLLO (CHICKEN PASTA)
Rich Italian Dish
Provided by danny1hayes
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a frying pan or saucepan cook the chicken until almost cooked
- Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
- Add 1 tsp of Pesto
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.
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