POLLO CON CREMA (MEXICAN CREAMY CHICKEN)
This pollo con crema features a delicious combo of tender chicken simmered in a Mexican-style creamy sauce. A one pan easy recipe that pairs perfectly with pasta, rice or a side of veggies.
Provided by Maricruz
Categories main dish
Time 35m
Number Of Ingredients 16
Steps:
- Generously season the chicken breast with with salt, cumin, chili powder and pepper.
- Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
- On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
- Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
- Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
- Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
- Add garlic and sauté until fragrant.
- Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
- Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
- Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
- Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
- Garnish with parsley and chili flakes and serve warm.
Nutrition Facts : Calories 474 kcal, Carbohydrate 15 g, Protein 42 g, Fat 26 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 151 mg, Sodium 763 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
ONE POT MEXICAN CHICKEN AND RICE
Chicken seared with Fajita flavours then baked with seasoned rice. This is a flavour explosion in one pot! This recipe makes more rice than for the prescribed number of servings because it is difficult to make less using this method of cooking. So you will probably have leftovers. The rice keeps very well in the fridge for up to 3 days (as does the chicken).
Provided by Nagi | RecipeTin Eats
Categories Dinner One Pot Rice
Time 55m
Number Of Ingredients 20
Steps:
- Preheat oven to 180C/350F.
- Combine the Mexican Spice Mix ingredients in a small bowl.
- Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
- Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
- In the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3 minutes until the onion and capsicum start to brown. These will get covered in the brown bits stuck to the fry pan from searing the chicken (adds flavour and colour to the rice).
- Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
- Add the chicken stock, tomato puree/passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
- Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.
- Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.
- Bake for 25 minutes, then remove from the oven and take off the lid/foil.
- Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. This step allows the chicken skin to crisp up and the remaining liquid in the rice to largely evaporate.
- Remove from the oven and allow to rest for 5 to 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
- Squeeze the juice of 1 lime over the chicken and rice.
- Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also goes well with this.
Nutrition Facts : ServingSize 442 g, Calories 713 kcal, Carbohydrate 61.2 g, Protein 40.8 g, Fat 33.9 g, SaturatedFat 1.1 g, Cholesterol 144 mg, Sodium 1612 mg, Fiber 7.4 g, Sugar 6.1 g
MEXICAN CHICKEN SAUTé
Provided by James Beard
Categories Wine Chicken Poultry Sauté Hot Pepper White Wine Winter House & Garden
Yield Serves 4
Number Of Ingredients 8
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When nearly browned, add 2 tablespoons chopped onion and cook gently until onion and chicken are brown and blended. Add salt to taste, garlic, and chilis. Pour over this mixture 2/3 cup white wine and simmer gently until chicken is tender. Remove chicken to a hot platter, pour pan juices over it and garnish with chopped toasted almonds. Serve with polenta.
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- Heat the olive oil in large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken is beginning to brown on the outside.
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