Best Pollo Con Chipotle A La Crema Recipes

POLLO EN CREMA DE CHILE CHIPOTLE

Pollo En Crema De Chile Chipotle image

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

Ingredients

6 boneless skinless chicken breast halves
1 chipotle pepper, from can of chipotles en abobo
6 slices American cheese
1 cup sour cream
1/2 teaspoon salt and pepper
sauted mushroom (optional)

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 CON CREMA DE CHIPOTLE

Pollo con crema de chipotle image

Provided by My Food and Family

Categories Casa

Time 55m

Yield 4 porciones

Number Of Ingredients 8

Ingredients

1/4 taza (1/2 barra) de mantequilla
4 mitades de pechugas de pollo, con su hueso (2 libras)
2 cebolla s medianas, cortadas en rebanadas de 1/4 pulgada de grosor
6 dientes de ajo, bien picados
1 taza de crema agria BREAKSTONE'S Sour Cream o la de KNUDSEN
1/4 taza de chiles chipotles en adobo, enlatados (4 a 6 chiles)
1/2 taza de aceitunas verdes rellenas, pequeñas
3 cucharadas de perejil fresco, finamente picado

Steps:

Derrite la mantequilla en una sartén grande a fuego medio-alto. Añade el pollo; cocina durante 5 minutos por lado o hasta que esté dorado por ambos lados.
Añade el ajo y las cebollas; cocina durante 5 minutos o hasta que estén tiernas, revolviendo de vez en cuando. Reduce a fuego medio; tapa la sartén. Cocina durante 20 minutos más o hasta que el pollo esté completamente cocido (180ºF). Sácalo y colócalo en un platón; tápalo para mantenerlo tibio.
Incorpora la crema agria, los chiles chipotle y las aceitunas a la misma sartén. Cocina sin tapar durante 10 minutos o hasta que esté completamente caliente, revolviendo ocasionalmente. Vierte la salsa sobre el pollo; espolvoréala con el perejil.

Nutrition Facts : Calories 480, 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 A LA CREMA

Pollo con chipotle a la crema image

Provided by My Food and Family

Categories Casa

Time 37m

Yield 6 porciones

Number Of Ingredients 8

Ingredients

2 cucharadas de mantequilla o margarina
6 pechugas de pollo con hueso, pequeñas (2 lb)
1/4 cucharadita de pimienta negra
1/2 taza de cebolla picada
2 dientes de ajo, bien picados
1 envase (16 oz) de crema agria BREAKSTONE'S Sour Cream o la de KNUDSEN
1 cucharada de chiles chipotles en adobo, picados
2 cucharaditas de perejil fresco, picado

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 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.