Pollo Crema - Azteca's Pollo a La Crema

READY IN: 30mins
Recipe by Julesong

This is my take on Azteca Restaurant's Pollo a la Crema. Rich and delicious! Chicken breast, sautéed with onion in a delicious mild crema sauce. Although the ingredient list is long, this recipe is actually quite easy to put together.

Top Review by Waterskater

A very tasty concoction of spices. Extra delicious with the addition of the avocado and cheese. I also used a handful of cilantro for garnish at the end. I used what I had on hand, which was chunks of leftover Christmas turkey instead of the chicken, vegetable broth instead of the water and bouillon cubes, brandy instead of sherry, sour cream instead of the crema, AND feta instead of the queso. Family agreed that this was the best tasting leftover turkey meal ever.

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
  2. Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
  3. In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
  4. Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
  5. Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
  6. Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

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