POLLO EN SALSA DE CHIPOTLE CON CREMA
Piezas de pollo doradas en mantequilla y bañadas en una salsa de jitomate con chile chipotle y crema fresca. Una receta fácil de preparar.
Provided by Engracia
Categories Pollo
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Calienta la mantequilla en una cacerola amplia a fuego medio-alto. Sazona las piezas de pollo con sal y pimienta, y fríe en la mantequilla caliente hasta que se hayan dorado uniformemente, entre 3 y 4 minutos por lado.
- Mientras, cuece los jitomates en agua hirviendo hasta su piel empiece a desprenderse. Pela y licua junto con los chiles y ajo. Vierte sobre las piezas de pollo doradas y sazona con el caldo de pollo granulado y sal al gusto.
- Cuando la salsa empiece a hervir, reduce el fuego a bajo y tapa. Cocina hasta que el pollo esté completamente cocido, aproximadamente 25 minutos. Agrega la crema, mezcla y sirve.
POLLO EN CREMA DE CHILE CHIPOTLE
Found in response to a request on the boards and posted b/c I would like to try this... sounds yummy! I am probably going to omit the cheese and shred the chicken after baking and use it as a taco filling with cheese, lettuce, and tomatoes at toppings! Will be back with update after trying.
Provided by Impera_Magna
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put breasts in baking dish and season with salt and pepper.
- Put a slice of cheese on top of each breast.
- Blend together remaining ingredients and pour over breasts and cheese.
- Cover and bake 45 minutes in a medium 350 degree oven until chicken is done.
- To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.
- Ideal for buffets or large groups.
- Can substitute low-cholesterol sour cream and cheese.
- If canned chipotle is unavailable, dried chipotle will do.
- Altering amount of chipotle will alter spiciness of dish.
- Can add sauteed mushrooms before baking.
Nutrition Facts : Calories 282.5, Fat 14.7, SaturatedFat 8.7, Cholesterol 98.9, Sodium 302.5, Carbohydrate 3.5, Sugar 0.1, Protein 32.6
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.
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
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
POLLO CON CHIPOTLE A LA CREMA
Steps:
- Derrite la mantequilla en una sartén grande a fuego medio-alto. Añade el pollo; cocínalo durante 5 min. por lado o hasta que se dore completamente. Sazónalo con la pimienta.
- Añade la cebolla y el ajo; cocínalos durante 5 min. o hasta que estén tiernos, pero crujiente. Pon la tapa. Cocina el pollo a fuego medio durante 10 a 12 min. o hasta que esté completamente cocido (165°F). Saca el pollo de la sartén, dejando la grasa que queda. Cubre el pollo para mantenerlo caliente. Reduce el fuego a bajo.
- Agrega la crema agria y los chiles a la grasa que quedó en la sartén; revuélvelos bien. Cocínalos durante 5 min. o hasta que estén completamente calientes, revolviendo de vez en cuando. Agrega el perejil; mezcla bien. Al momento de servir, vierte esta crema sobre el pollo.
Nutrition Facts : Calories 350, 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
POLLO CON CHIPOTLE Y VEGETALES A LA SARTéN
Con ingredientes básicos, este platillo se prepara en un solo traste.
Provided by My Food and Family
Categories Casa
Time 50m
Yield 8 porciones
Number Of Ingredients 8
Steps:
- Calienta 1/4 taza del aderezo en una sartén grande a fuego medio. Agrega el pollo; cocínalo 5 min. o hasta dorarlo por ambos lados, volteándolo después de 3 min. Sácalo de la sartén; tápalo para mantenerlo caliente.
- Cocina la cebolla revolviéndola en el aderezo restante en la misma sartén durante 3 min. o hasta que esté tierna pero crujiente. Vuelve a poner el pollo en la sartén. Añade los tomates, las papas, las zanahorias y los chiles. Déjalos hervir; pon la tapa. Quitándole la tapa a los 10 min., mantén un hervor suave a fuego bajo durante 25 min. o hasta que el pollo esté cocido (alcance una temperatura interna de 165ºF) y las papas, blandas.
- Sirve el pollo con un copo de crema agria.
Nutrition Facts : Calories 270, 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
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