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.
1cupjalapeno peppers(diced, veins and seeds removed)
1smallonion( finely chopped )
1garlic clove(minced)
1Tbspolive oil
2Tbspbutter
½tspdried oregano
1 ¼cupchicken stock
1Tbspcilantro or parsley(finely chopped)
Instructions
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 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 2 tablespoons of butter, then 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.
Notes
Use sour cream or crème fraîche if you need to replace Mexican crema. Or mix 1:1 of heavy cream with yogurt and let it rest for 10 minutes before using it on the recipe.
Want to take your pollo con crema to the next level? deglaze with 1/2 cup of white wine before adding the chicken broth to the pan. Utterly delicious!
If you like spicy food use jalapeno peppers without discarding the seeds, or add one teaspoon of chili flakes to the sauce.
If you don’t have or want to replace the jalapeno peppers, green peppers, Italian peppers or even poblano peppers are a nice option too.