Pollo Con Crema Ala Donna
From justjakesmom 16 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-
Sounds very good -- got my 5.
auntybea
in Vernon loved it
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U got my attention with this one... I have made one close... This one sounds a bit healthier! Great! Never made with canned peppers... But will now.. Thanks...
linebb956
in La Feria loved it
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This is absolutely delicious. A new favorite for us, m'dear. Thanks for the post.
notyourmomma
in South St. Petersburg loved it
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