Recipe

Pollo Crema - Creamy Mexican Chicken - Aztecas Pollo A La Crema Recipe

	Julesong / All my dishes 1 year ago Azeteca Restaurants are a chain of Mexican-American eateries which began in the Seattle area and have spread in popularity over the Pacific Northwest and elsewhere. This is my take on Azteca Restaurant's Pollo a la Crema. Rich and delicious! Chicken ... More Prep:10m Cook:20m Servings:6	Julesong
	creamy mexican chicken azteca pollo crema seattle pacificnorthwest restaurant copycat

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Ingredients

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 granules

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 your favorite hot sauce, to taste

1 cup Mexican crema (Mexican "Table Cream")

salt & freshly ground black pepper, to taste

1/4 cup crumbled Cotija cheese, for garnish (also known as Queso Anejado, can substitute feta if necessary)

chopped scallions, for garnish

1 ripe avocado, pitted, peeled, and cut into slices, for garnish

Directions

In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.

Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.

In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.

Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.

Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!

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.

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Comments

image 1 year ago said:
Great recipe. What is "Mexican Table Cream"? Is it something with a special Mexican flavor or can I substitute ordinary table cream?

julesong 1 year ago said:
Mexican crema - aka Mexican "Table Cream" - is wonderful stuff. :) Creamy, not sour, adds a really nice layer to sauces and stuffings. I get it at ethnic and local Latin markets. It's great to have in the fridge for all sorts of recipes, and not just Mexican! You could use clotted cream or double cream as a substitute, or heavy whipping cream if nothing else. But crema is nice and thick. Mmmm.

jencathen 4 months, 3 weeks ago said:
This sounds great!

vikirose13 3 months, 3 weeks ago said:
Bookmarked! Sounds lovely. Here in Sweden, I will use something called "graddfil" It is like thick yogurt made from cream. Can't wait to try it.

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Alterations

skystone 1 year ago said:
none

coffeebean53 1 year ago said:
I would use Tapatio hot sauce, found in the Mexican food section in the grocery store or one of the other Mexican hot sauces found there. After living in Arizona for 13 years I've found them much better than tabasco sauce in Mexican recipes.

linebb956 1 year ago said:
I would have to agree with coffeebean on that ... I have never seen Mexican recipes with tobasco... Lousinia yes... but here in Texas.. It is hot peppers and their brand hot sauce.. There is a MAJOR taste diffrence. But then, here it is tex-mex... and I would think in the Northern areas.. they do things diffrent.. as they might not be able to find the real thing...
Linda

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