Pollo Con Crema Ala Donna
From justjakesmom 17 years ago
- 25 minutes to make
- Serves 4
I love Pollo con Crema from my favorite mexican restaurant, so I thought I would re-create it at home -- this is what I came up with after "fiddling" with it. My family loves it - we probably have it several times a month!
Ingredients
- 4 boneless skinless chicken breasts shopping list
- 1/2 red bell pepper (or green if you like) shopping list
- 1/2 sweet onion shopping list
- 1 7 oz. can fire roasted green chiles (I like the Hot ones) shopping list
- 1 cup chicken broth shopping list
- 1 8 oz. cream cheese (I use light) shopping list
- 1/2 tsp. cumin (or more) shopping list
- 1/2 tsp Mexican oregano shopping list
- 1 tsp. ground chipotle pepper (or any kind of spicy pepper, e.g., pasilla, ancho, etc.) shopping list
- garlic to taste shopping list
- salt to taste shopping list
- 3 cups cooked long grain white rice (or whatever kind you like) shopping list
- fresh chopped cilantro shopping list
How to make it
- Make rice according to directions (Or use leftover rice from chinese takeout- great way to use)
- Chop red bell pepper and onion in size that you prefer (I like mine about 1")
- Saute in large non stick pan in a little olive oil (my preference, you can use butter or eliminate) till onion is slightly clear and pepper is still a little firm
- Remove peppers and onion and set aside
- Slice and chop the chicken into bite size pieces
- Heat pan with a little olive oil and add chicken letting it brown slightly (careful not to overcook)
- Add chicken broth and green chiles bring to simmer
- Turn off heat and add cream cheese stirring slowly till incorporated (I use back side of large spoon and press on block of cheese in a circle till it slowly melts in)
- Add spices (I'm not too stringent on this, I just add to taste depending how "hot" we want it)
- (You can serve with dried red pepper flakes for those who like it really hot)
- Add back the peppers and onions
- When it has the consistency you like - to make it thicker, add more cream cheese - thinner, add more chicken broth or milk - serve over cooked rice.
- top with cilantro
The Rating
Reviewed by 13 people-
This is so awesome. Funny our dinner out the other evening had Liv raving about the cilantro cream with heat on her chicken enchiladas and it made me think of this recipe...definitely back in the rotation for this week's suppers. So good.
notyourmomma
in South St. Petersburg loved it
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This looks wonderful!
pleclare
in Framingham loved it
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How did I miss this?...On the list for this week....Sounds incredibly good...Thanks, Donna...:)
wynnebaer
in Dunnellon loved it
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