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A simple chicken recipe with big flavor and a creamy sauce everyone will want to spoon over rice.
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Recipe Information
Ingredients
For:
8
serving(s)
Chicken Marinade
3poundschicken tenderloins, sliced into strips
1tspsalt
1tspgarlic powder, (heaping)
2tbspcornstarch
1/2tspblack pepper
1tsppaprika
1/2cupmilk
Vegetables
1largeonion, thinly sliced
2smallpackages mushrooms, sliced
2mediumgreen peppers, thinly sliced
2tbspbutter
olive oil, as needed
salt, to taste
black pepper
Cream Sauce
16ozheavy whipping cream
8oztomato sauce
3tbspsour cream
2tsphot sauce, to taste
1 to 2tsppaprika
1tspsalt, to taste
1tbspMexican seasoning mix
Serving
Mexican rice
refried beans
fresh lettuce
sour cream
Nutrition Facts
Pollo a la Crema
Serving Size
350 g
Amount per Serving
Calories
490
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
106
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
185
mg
62
%
Sodium
987
mg
43
%
Potassium
895
mg
26
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
40
g
80
%
Vitamin A
1506
IU
30
%
Vitamin C
30
mg
36
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Equipments
1 large mixing bowl
1 large skillet
1 spatula or wooden spoon
1 knife
1 cutting board
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Directions
Keep Screen Awake
Add the sliced chicken tenderloins to a large bowl. Season with salt, garlic powder, cornstarch, black pepper, paprika, and milk. Mix until the chicken is fully coated.
Cover the bowl and refrigerate overnight, or for at least a few hours if you are short on time.
Heat the butter and a little olive oil in a large skillet over medium heat. Add the sliced onions and cook until softened.
Add the green peppers and continue cooking until the vegetables are tender and lightly caramelized.
Stir in the sliced mushrooms and cook until they reduce in size. Season lightly with salt and pepper.
Remove the vegetables from the pan and set aside.
In the same pan, add the marinated chicken. Cook over high heat for 8 minutes, stirring often, until the chicken is browned and cooked through.
Reduce the heat to medium. Add the heavy whipping cream, tomato sauce, sour cream, hot sauce, paprika, salt, and Mexican seasoning. Stir until everything is well combined.
Return the cooked onions, peppers, and mushrooms to the pan. Stir everything together.
Let the mixture cook over medium heat for about 5 minutes, allowing it to lightly bubble and thicken.
Taste and adjust the seasoning with more salt, pepper, paprika, hot sauce, or Mexican seasoning as needed.
Serve warm with Mexican rice, refried beans, fresh lettuce, and sour cream.
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