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Pollo Crema – Aztecas Pollo A La Crema

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Ingredients

Adjust Servings:
6 boneless skinless chicken breasts, cut into strips (or bite sized pieces)
1 medium fresh sweet onion, sliced (yellow or red onion, your preference)
2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
6 ounces tomato paste
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste

Nutritional information

288
Calories
119 g
Calories From Fat
13.2 g
Total Fat
2.9 g
Saturated Fat
74.7 mg
Cholesterol
450.2 mg
Sodium
11.8 g
Carbs
4.3 g
Dietary Fiber
4.9 g
Sugars
30.9 g
Protein
332g
Serving Size

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Pollo Crema – Aztecas Pollo A La Crema

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    Cuisine:

    A very tasty concoction of spices. Extra delicious with the addition of the avocado and cheese. I also used a handful of cilantro for garnish at the end. used what I had on hand, which was chunks of leftover Christmas turkey instead of the chicken, vegetable broth instead of the water and bouillon cubes, brandy instead of sherry, sour cream instead of the crema, AND feta instead of the queso. Family agreed that this was the best tasting leftover turkey meal ever.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pollo Crema – Azteca’s Pollo a La Crema, This is my take on Azteca Restaurant’s Pollo a la Crema Rich and delicious! Chicken breast, sauted with onion in a delicious mild crema sauce Although the ingredient list is long, this recipe is actually quite easy to put together , A very tasty concoction of spices Extra delicious with the addition of the avocado and cheese I also used a handful of cilantro for garnish at the end used what I had on hand, which was chunks of leftover Christmas turkey instead of the chicken, vegetable broth instead of the water and bouillon cubes, brandy instead of sherry, sour cream instead of the crema, AND feta instead of the queso Family agreed that this was the best tasting leftover turkey meal ever , A very tasty concoction of spices Extra delicious with the addition of the avocado and cheese I also used a handful of cilantro for garnish at the end used what I had on hand, which was chunks of leftover Christmas turkey instead of the chicken, vegetable broth instead of the water and bouillon cubes, brandy instead of sherry, sour cream instead of the crema, AND feta instead of the queso Family agreed that this was the best tasting leftover turkey meal ever


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    Steps

    1
    Done

    In a Large Skillet, Heat the Oil Over Medium Temperature Then Saut the Sliced Onion Until It Begins to Soften, About 3 to 5 Minutes.

    2
    Done

    Add the Chicken and Saut Until Browned, Stirring Occasionally, About 7 Minutes.

    3
    Done

    in Another Large Saucepan Over Medium Heat, Stir Together the Boiling Water and Bouillon Granules Until Dissolved.

    4
    Done

    Add Remaining Ingredients (except For Garnish) and the Cooked Chicken and Onion, Stir Well, and Simmer For 5 Minutes.

    5
    Done

    Garnish With Crumbled Cotija, a Bit of Chopped Scallion, and Avocado, Serve With Rice and Beans, and Enjoy!

    6
    Done

    Note: to Make the Sauce Even Better, Instead of the Bouillon Granules and Water Use 2 Cups Homemade Beef Stock and 1 Cup Homemade Chicken Stock.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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