Ingredients
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2
-
4
-
1
-
2
-
1
-
2
-
1
-
2/3
-
-
-
-
-
-
-
Directions
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., I added 2 tablespoons of butter instead of oil. I also added minced garlic, cumin, and cayenne pepper while cooking the chicken and onion. I added 1/4 cup of cream cheese and Monterey Jack cheese after I added the cream. Sprinkled the top with Mexican cheese., Add butter and fresh garlic chopped fine. Pinch of chili powder and pinch of cumin. Garlic salt and pepper the chicken when you saute it. Add 2 tbs butter.
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Steps
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1
Done
|
Heat Oil in Large Frying Pan. Saute Chicken and Onion Until Chicken Is No Longer Pink & Onions Are Translucent. |
|
2
Done
|
Add Cream, Mushrooms, Paprika & Chicken Base. |
|
3
Done
|
Bring to a Boil and Simmer For 5-7 Minutes or Until Chicken Is Tender. |
|
4
Done
|
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. |
|
5
Done
|
Serve Hot With Warmed Flour Tortillas and Spanish Rice. |
