Okay, so as promised yesterday, I am back with that recipe for Pollo (chicken) a la Crema. Everyone has to ask what pollo is so I just cheat and call it Chicken a la Crema.
1 lb. uncooked white rice
2 lb. chicken breast, chopped into small chunks
3 bell peppers (we used red), sliced
1 lb. mushrooms, sliced
1 onion, sliced
3 Tbsp. cooking oil
14 oz. can crushed tomatoes or tomato sauce
1/2 cup onion, diced
1 1/2 cups water
1 tsp. Lowry’s or Johnny’s seasoned salt
4 Tablespoons butter
2 lbs. sour cream
1 cup heavy whipping cream
package small tortillas
Soak the rice in hot water while chopping the vegetables and chicken.
When ready to start cooking, put 2-3 tablespoons oil in a deep frying pan on M/H. Drain rice and add to skillet (careful, it will spatter), stirring occasionally until browned. Add the half can tomatoes, 1/2 cup of the diced onions and 1 1/2 cups water. Simmer covered for about 30 minutes or until rice is soft and water has evaporated. If water evaporates and rice is not yet done, add a little hot water and continue cooking until done.
Meanwhile, brown the chicken in 2 Tbsp. butter with 1 tsp. Lowry’s seasoned salt.
In a separate pan, sauté onions and peppers in 2 Tbsp. butter until onions turn translucent. Add mushrooms and cook for a few more minutes.
Once chicken has browned, add 1 to 1.5 pounds of the sour cream and 1 cup heavy cream to the cooked chicken, and heat. Then combine chicken and sauce with sautéed veggies and remove from heat, so sauce will thicken slightly.
Fry tortillias in a dry frying pan over medium-high heat, flipping after about 45 seconds, until heated.
Serve all items onto your plate and eat with a fork, or make little ‘tacos’ with the ingredients! I do a little too much of both. So delicious!
Now you have my very favorite Mexican Cooking recipe yet! Oh, yeah, and it feeds like eleven people. Really. Enjoy!