PoultryMexican
To Top

Pollo a la Crema

This is my re-creation of a favorite Azteca Mexican restaurant dish. Serve with tortillas or over beans and rice for a hearty meal.

Ingredients

Ad

  • 1 to 2 lbs. chicken breasts or thighs, cut into narrow strips
  • 1 cup onion (1 small or 1/2 large)
  • 2 to 3 garlic cloves, minced
  • 1 Tbsp. canola oil
  • 2 Tbsp. butter
  • 2 tsp. flour
  • 1 to 2 cups of milk
  • 1 tsp. chili powder
  • 1 Tbsp. tomato paste or chipotle paste
  • 1 pint sour cream
  • salt and pepper to taste

Directions

Heat oil over medium-high heat, add garlic then chicken. Cook chicken until no pink is showing (4-6 minutes). Remove chicken, garlic and juices from pan. Reduce heat to medium and melt butter. Add onions and cook until softened (3-4 minutes) then add flour and brown. Add enough milk to make a roux, stirring constantly. Continue adding milk until mixture makes a gravy consistency. Add sour cream, chili powder and tomato or chipotle paste. Reduce heat to medium-low and stir until thickened and bubbly. Add chicken, garlic and juices back to pan. Add salt and pepper to taste. Stir and cook for 5-10 minutes then serve. Add milk to change consistency, if desired.

Ad

By Jess from Portland, OR

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
Categories
Food and Recipes Recipes International Mexican PoultryAugust 17, 2006
More
📓
Back to School Ideas!
😎
Summer Ideas!
Facebook
Pinterest
YouTube
Contests!
Newsletters
Ask a Question
Share a Post
Categories
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/08/10 02:21:26 in 301 msecs. ⛅️️ ⚡️
Loading Something Awesome!