Pollo Con Crema Ala Donna |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! Read more ! Ingredients:
4 boneless skinless chicken breasts |
1/2 red bell pepper (or green if you like) |
1/2 sweet onion |
1 7 oz. can fire roasted green chiles (i like the hot ones) |
1 cup chicken broth |
1 8 oz. cream cheese (i use light) |
1/2 tsp. cumin (or more) |
1/2 tsp mexican oregano |
1 tsp. ground chipotle pepper (or any kind of spicy pepper, e.g., pasilla, ancho, etc.) |
garlic to taste |
salt to taste |
3 cups cooked long grain white rice (or whatever kind you like) |
fresh chopped cilantro |
Directions:
1. Make rice according to directions (Or use leftover rice from chinese takeout- great way to use)
2. Chop red bell pepper and onion in size that you prefer (I like mine about 1 )
3. 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
4. Remove peppers and onion and set aside
5. Slice and chop the chicken into bite size pieces
6. Heat pan with a little olive oil and add chicken letting it brown slightly (careful not to overcook)
7. Add chicken broth and green chiles bring to simmer
8. 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)
9. Add spices (I'm not too stringent on this, I just add to taste depending how hot we want it)
10. (You can serve with dried red pepper flakes for those who like it really hot)
11. Add back the peppers and onions
12. 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.
13. top with cilantro
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