Description
Pollo Con Crema is a creamy, saucy chicken dish and adding a little chipotle chiles will give it a little more kick.
Ingredients
Units
Scale
For the Chicken Chicken Breast
- 1 Chicken Breast cut into strips(we use just one to share but you can use more)
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp Salt
- 1/2 cup flour (we use a 1 to 1 gluten free flour)
- 1 Tbls butter
- 2 Tbls olive oil
For the Creamy Sauce
- 2 Tbsp Olive Oil
- 1 cup Onion, diced
- 3 Jalapeño Peppers, veins and seeds removed, diced medium
- 5 Cloves Garlic, diced
- 1/2 tsp Dried Oregano
- 1/2 cup Poblano Chiles, cut into pieces, or 1 can Ortega Chiles
- 2 tsp Chipotle Chiles
- 1 1/4 cup Chicken Stock
- 1 1/4 cup Mexican Crema
- 1 Tbls cilantro or parsley for garnish
Instructions
- In a small bowl, combine the chile powder, cumin and salt. Sprinkle 1/2 of the mixture over the chicken. Turn the chicken pieces over and sprinkle on the other half of the spice mixture.
- Dredge the chicken through the flour, coating all sides.
- Heat the butter and oil in a large skillet over medium heat. When it is hot, add the chicken. Cook for 2 minutes and then turn the chicken pieces over, cooking for 2 minutes more. Remove the chicken to a plate and cover with foil.
- Add more oil to the pan. When it is hot add the onion and jalapeño. Cook until the onion becomes translucent, about 5 minutes.
- Add the garlic and oregano. Let cook for 2 minutes.
- Add the poblano and chipotle chiles. Let cook for 2 minutes.
- Add the Chicken Broth, stir well and let it cook for about 10 minutes, until it has reduced by half.
- Add the Mexican Crema. Bring the pan back to a simmer.
- Add the chicken back into the pan and let simmer for 5 minutes.
- Serve with cilantro garnish.
Notes
Serve with rice, Mexican rice, over pasta or mashed potatoes.
This recipe is for 2 servings but you can easily double it for a family meal.
