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
CHICKEN BREAST IN SPANISH PAPRIKA RECIPE
Steps:
- This chicken recipe makes approximately eight servings as a tapa or four servings as a first course.
- Pat the chicken breasts dry. Cut the chicken breasts in half. Pour flour into a paper or plastic bag and add 1 tsp. of salt. Place several pieces of chicken into the bag and shake it to coat them. Repeat until all pieces of chicken are coated in flour.
- Pour approximately 1/4-inch of olive oil into a large frying pan and heat on medium. Brown the chicken on both sides, then set them aside for later.
- Finely chop the onion. Remove the stem, seeds, and membrane, then finely chop green pepper. Pour the olive oil into a medium frying pan and sauté vegetables on low heat until onions are translucent and peppers are soft. In the same frying pan, raise heat to medium and add flour. Fry flour, stirring constantly. Slowly add chicken broth while continuing to stir until sauce thickens. If necessary, add more flour to thicken. Add paprika and salt and continue to stir.
- Pour mixture into a bowl and process with a stick blender until sauce is smooth. Alternately, whirl in food processor.
- Return chicken breasts to the frying pan and pour the sauce over chicken. Simmer until chicken is fully cooked, about five to seven minutes. Serve with fried potatoes, pasta or rice.
Nutrition Facts : Calories 545 kcal, Carbohydrate 20 g, Cholesterol 105 mg, Fiber 3 g, Protein 36 g, SaturatedFat 8 g, Sodium 660 mg, Fat 35 g, ServingSize 4-8 Portions (4-8 Servings), UnsaturatedFat 25 g
PECHUGA A LA PARILLA
Pechuga de Parilla means "chicken from the grill", but this flavorful marinade can be used for shrimp, pork, or even quail. It comes from a 1986 Houston Post recipe by Mary Nell Reck and I've served it since then. This colorful Southwestern dinner goes well with black or charro beans, Spanish rice, and flan for dessert.
Provided by Leslie in Texas
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the ingredients for the marinade.
- Place the chicken in the marinade,turning to cover all sides.
- Cover and marinate at least 3 hours or overnight.
- Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
- Peel and slice the onions into 1/2 inch slices.
- Slice the tomatoes into 1/2 inch slices.
- Preheat gas or charcoal grill.
- Add soaked hickory chips if desired.
- Remove chicken breasts from marinade;reserve marinade.
- Grill chicken breasts until done.
- Transfer to serving platter and keep warm.
- Place the vegetables on the grill and brush generously with reserved marinade.
- Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
- Cook all vegetables except for the tomatoes on both sides.
- While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
- Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
- Garnish with lime slices and cilantro sprigs.
- Serve immediately.
Nutrition Facts : Calories 603.7, Fat 29.6, SaturatedFat 4.4, Cholesterol 98.7, Sodium 1427.1, Carbohydrate 47, Fiber 2.9, Sugar 38.9, Protein 41
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