Pollo Crema - Azteca's Pollo a La Crema
Ready In: 30 mins
Serves: 6
Ingredients
- 6 boneless skinless chicken breasts, cut into strips (or bite sized pieces)
- 1 medium fresh sweet onion, sliced (yellow or red onion, your preference)
- 2 tablespoons vegetable oil
- 3 cups boiling water
- 2 teaspoons beef bouillon granules
- 1 teaspoon chicken bouillon granule
- 6 ounces tomato paste
- 2 teaspoons minced roasted garlic
- 1 tablespoon dried ancho chile powder
- 1 teaspoon cumin
- 1⁄2 teaspoon cocoa powder
- 1⁄4 teaspoon cider vinegar
- 1 teaspoon dry sherry
- 1⁄4 teaspoon butter
- 1⁄2 teaspoon Tabasco sauce or 1⁄2 teaspoon your favorite hot sauce, to taste
- 1 cup Mexican crema (Mexican "Table Cream")
- salt & freshly ground black pepper, to taste
- 1⁄4 cup 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
Directions
- 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.
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