How to make it

  • 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.

Reviews & Comments 5

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  • lavachickie 9 years ago
    Oooh, just what I was looking for! I get this as my staple dish here in the PNW, and love that you reference Azteca, one of my favorites, too!
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    " It was excellent "
    vikirose13 ate it and 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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    " It was excellent "
    jencathen ate it and said...
    This sounds great!
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  • julesong 11 years ago
    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.
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  • image 11 years ago
    Great recipe. What is "Mexican Table Cream"? Is it something with a special Mexican flavor or can I substitute ordinary table cream?
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