Best Pollo En Crema Spicy Salvadorian Chicken Soup Recipes
SALVADORIAN POLLO EN CREMA
This Salvadorian Pollo en Crema (chicken in cream) is one of our favorite Central American dishes. Tender pieces of juicy chicken breast are smothered in a rich cream sauce, along with peppers and onions. Best of all it is done in under an hour.
Provided by Carne Diem Culinary
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Slice the chicken into thin slices. Season with the adobo seasoning. If you desire a little more flavor you can season the chicken with a little taco or fajita seasoning, but this is not traditional and do not use too much as you do not want the flavor to take over the dish.
- Cut the onion and peppers into slices. Dice the tomato and jalapeno and mince the garlic.
- In a large skillet or pan heat the oil over medium-high heat. When heated, add in the onion, jalapeno, and bell pepper and sauté for about 5 minutes. Add in the garlic and cook for an additional 3 minutes, stirring frequently.
- Push the veggies to one side one the pan and add in the seasoned chicken. Brown the chicken slices on all sides, until there is no pink visible on the outside of the chicken slices, then mix the peppers and chicken together. This typically takes about 5 minutes.
- Stir in the chicken broth and tomatoes. Bring to a boil then reduce the heat to low. Stir well and simmer for about 5 minutes.
- Stir in the crema until well combined and then simmer for 30 minutes, uncovered.
- Season with salt and pepper, to taste, before serving.
Nutrition Facts : Calories 350 kcal, Carbohydrate 12 g, Protein 27 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 102 mg, Sodium 402 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving
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 ALA CREMA
A creamed chicken dish with a Latin Flair. A bit out of the ordinary in that while it is a traditional Latin dish it's one that does not use the more expected tomato type bases.
Provided by Steve P.
Categories Chicken
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large frying pan.
- Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil.
- Add cornstarch to milk and mix until dissolved, add to chicken mixture.
- Bring to a boil for 5 to 7 minutes or until chicken is tender.
- Serve hot over Spanish rice, white rice or as a filling in tortillas.
Nutrition Facts : Calories 440.6, Fat 29.3, SaturatedFat 15.6, Cholesterol 123.9, Sodium 266.7, Carbohydrate 18.3, Fiber 1.2, Sugar 1.7, Protein 26.4
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