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.
- 6 boneless skinless chicken breasts, cut into strips (or bite sized pieces)
- 1 medium fresh sweet onion, sliced (yellow or red onion, your preference)
- 29.58 ml vegetable oil
- 709.77 ml boiling water
- 9.85 ml beef bouillon granules
- 4.92 ml chicken bouillon granule
- 170.09 g tomato paste
- 9.85 ml minced roasted garlic
- 14.79 ml dried ancho chile powder
- 4.92 ml cumin
- 2.46 ml cocoa powder
- 1.23 ml cider vinegar
- 4.92 ml dry sherry
- 1.23 ml butter
- 2.46 ml Tabasco sauce or 2.46 ml your favorite hot sauce, to taste
- 236.59 ml Mexican crema (Mexican "Table Cream")
- salt & freshly ground black pepper, to taste
- 59.14 ml crumbled Cotija cheese, for garnish (also known as Queso Anejado, can substitute feta if necessary)
- chopped scallion, for garnish
- 1 ripe avocado, pitted, peeled, and cut into slices, for garnish
- 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.
- Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
- In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
- Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
- 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.
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.
So good, the only differences I made were I used a tsp of chipotle powder and a tsp of chili powder as I had no ancho on hand, and that was just the right amount of spice. I also had to add cornstarch to thicken the sauce but WOW was this recipe yummy!
I tried this some time ago but didn't write it down. This time I'm printing it out and sending a copy to every one I know!! We like it with chicken but love it with shrimp!!