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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.



  • 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


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.


By Jess from Portland, OR

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