Pollo con Crema

Pollo con Crema

This is a rich, but easy to prepare Mexican dish.  The chicken turns out very tender and the sauce is not too spicy.  Serve this with Mexican rice (which soaks up the crema sauce), black beans, and a nice salad.  The Nestle Media Crema is a thick Mexican table cream.  It can be found in Hispanic (or International) markets and in the Latin foods section of some grocery stores. I find that 2 chipotle peppers with a little of the adobo sauce still clinging to them is enough to suit my tastes in this recipe.  Of course, you may adjust to your tastes.  You can add more of the adobo sauce to the crema mixture if you would like.

Pollo con Crema

1 T. oil
4 boneless, skinless chicken breasts
1 can of Nestle Media Crema
1 large onion, sliced
1/2 cup of chicken broth
1 clove of garlic
1- 2 canned chipotle pepper(s)(with adobo sauce)
salt and pepper to taste

Season the chicken with salt and pepper.  Cut the chicken breasts in half if they are large.  Heat the oil over medium heat in a skillet and add the chicken.  Top the chicken with the onion slices.  Add the chicken broth; cover and simmer for 20 minutes, until the onions are tender and the juices of the chicken are clear. Remove chicken to a plate, cover with foil to keep warm.  In the blender puree the cooked onions, any left over chicken broth (that you cooked the chicken in), the crema, the clove of garlic, and the chipotle(s).  Taste the crema sauce and season with salt if necessary.  Add the chicken back to the skillet and place on medium-low heat.  Add the crema mixture to the chicken, cover and let simmer 5 to 10 minutes, until everything is heated through.


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