Wednesday, August 24, 2011

Mexican Cooking - Chicken a la Crema


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!

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