- Feb 5, 2002
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It was very good and you can tweak it to taste. I did not use the mushrooms it called for and added hatch chilies instead. You can also add various spices you’d like to add. It’s just a very versatile recipes and is delicious wrapped in a tortilla. We had Spanish rice I made as well. You eat it as you would a fajita.
Give it a try. It was very good.
POLLO A LA CREMA
INGREDIENTS
olive oil
Give it a try. It was very good.
POLLO A LA CREMA
INGREDIENTS
olive oil
- 4
cups boneless chicken breasts, cut in strips
- 1
sweet onion, cut in half lengthwise and sliced
- 2
cups fresh mushrooms, sliced fairly thick
- 1
tablespoon paprika (or more if desired)
- 2
tablespoons chicken base
- 1
cup heavy cream (Mexican cream works best)
- 2⁄3
cup sour cream
DIRECTIONS
- Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
- Add cream, mushrooms, paprika & chicken base.
- Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
- Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
- Serve hot with warmed flour tortillas and Spanish Rice.
Pollo a La Crema Recipe - Food.com