Best Pollo Alla Amerene Recipes

POLLO EN CREMA (CREAMY CHICKEN)

Pollo en Crema (Creamy Chicken) image

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

Ingredients

2 tablespoons Olive Oil
4 bone-in chicken thighs
Salt and Pepper
2 tablespoons butter
¼ onion (diced)
1 8- ounce container of sliced mushrooms
1 garlic clove (finely minced)
1 teaspoon Knorr Selects® Granulated Chicken Flavor Bouillon
1 cup heavy whipping cream (or crema mexicana)
2 chipotle peppers in adobo (finely minced)

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

Pollo a La Crema image

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

Ingredients

2 tablespoons olive oil
4 cups boneless chicken breasts, cut in strips
1 sweet onion, cut in half lengthwise and sliced
2 cups fresh mushrooms, sliced fairly thick
1 tablespoon paprika (or more if desired)
2 tablespoons chicken base
1 cup heavy cream (Mexican cream works best)
2/3 cup sour cream

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 ALLA BIRRA FOR TWO

Pollo alla Birra for Two image

Chicken and beer: so simple, yet, so good. This Italian classic is a perfect lunch or dinner for two. It uses a few ingredients but has a deep, complex flavor. The cornstarch helps create a thick and creamy sauce. Serve with mashed potatoes and a small salad for a complete meal.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 2

Number Of Ingredients 8

Ingredients

2 skinless chicken leg quarters
1 large clove garlic, crushed
2 tablespoons dried rosemary, divided
salt and freshly ground pepper to taste
1 cup beer
3 tablespoons cornstarch
3 tablespoons olive oil
1 medium yellow onion, halved and cut into 1/4-inch-thick slices

Steps:

Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

Nutrition Facts : Calories 654.4 calories, Carbohydrate 23.5 g, Cholesterol 166.8 mg, Fat 35.8 g, Fiber 2.5 g, Protein 49.5 g, SaturatedFat 7.1 g, Sodium 249.8 mg, Sugar 2.4 g

POLLO ALLA AMERENE

Pollo Alla Amerene image

Number Of Ingredients 14

Ingredients

1 pound Boneless, Skinless Chicken Breasts
3 tablespoons Flour
2 teaspoons Butter
3 teaspoons Olive Oil
1 pinch Nutmeg, Freshly Grated
1/4 teaspoon Salt
1 pinch Black Pepper, Freshly Ground
2 tablespoons Yellow Onion, Finely Chopped
2 tablespoons Dry White Wine
2 tablespoons Sweet Red Vermouth (or substitute Port Wine)
1/4 cup Whipping Cream
16 Italian Amerene Cherries
2 teaspoons Cherry Juice
1 tablespoon Parsley, Finely Minced (Optional)

Steps:

1. Separate the chicken breasts into halves and pound lightly between sheets of plastic wrap. Dredge in flour.
2. In a large nonstick skillet, heat 1 teaspoon butter and 1 to 2 teaspoons oil over medium heat until hot. Cook 2 of the chicken breasts at a time, about 3 minutes per side until cooked. Season with a little freshly grated nutmeg, salt and pepper. Remove from the pan and keep warm. Repeat with the remaining chicken.
3. Remove the second batch of chicken from the pan and keep warm. Add the onion to the pan and saute 3 minutes. Add the white wine and vermouth; bring to a boil. Add the cream. Put the chicken back into the pan and simmer a few minutes until thickened. Add cherries and juice. Simmer 2 minutes and serve, garnished with a little parsley if desired.
Note: Bottled Amarene cherries can be found at DeLaurenti Italian market, but are very expensive. A good substitute would be sour cherries in syrup, also available at DeLaurenti.