Pollo Con Crema Y Papas Chicken Potatoes In Sour Cream Sauce Recipes

POLLO CON CREMA Y PAPAS (CHICKEN, POTATOES IN SOUR CREAM SAUCE)

Steps:

• First start off by bringing your water, potatoes and 1 tbsp chicken flavoring to a boil uncovered.
• While the potatoes are boiling melt the tbsp of butter in a skillet and saute the onions, garlic and tomatoes for 5 minutes. Next add the chicken breast strips and cook on medium heat until chicken is no longer pink.
• Check your potatoes. As soon as a fork pierces them and slides in easliy immediately take them off the heat and drain the liquid reserving it in a bowl. Next add half of the reserved liquid in the with chicken and add your sour cream. Bring the heat down to a high simmer or medium low heat.
• Make sure to stir the sour cream in fully. Add the rest of the reserved liquid if needed. The mixture should almost coat the back of a spoon. Next, add your poblano peppers, potatoes and the last tbsp of the chicken flavor.
• Cover and continue to cook on medium low until the cream sauce coats the back of a spoon and is thickened (10 minutes).
• Last but not least season with cracked black pepper and salt as needed and serve.

CHICKEN-STUF'T POTATO PUFFS: RELLENOS DE PAPA CON POLLO

Steps:

• Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
• In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
• For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
• In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
• Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

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.

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.