I first learned this delightful Mexican Pollo con Crema recipe from my friend Cecilia, and it quickly became a favorite in my household. Perfect for a busy weeknight, this traditional Mexican dish is not only quick to prepare but also bursting with flavor. Over time, I’ve experimented with various versions of the recipe, but the one I’m sharing today remains a standout favorite.
The Pollo en crema, creamy sauce is made with Mexican sour cream but you can substitute it for heavy cream or sour cream. This hearty meal is about to become a whole family favorite dish!
Ingredients:
- 2 chicken breasts
- 3/4 cup Mexican crema (or substitute with sour cream)
- 1 can of corn kernels
- 3 poblano peppers, deseeded and skin removed
- 1 teaspoon chicken bouillon
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon cooking oil
- 1/4 cup milk
- 2 cloves of garlic, minced
Instructions:
- Begin by slicing the chicken breasts into thin strips.
- Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the chicken strips to the skillet. Season the chicken with salt, pepper, and minced garlic.
- Cook the chicken for approximately 5 minutes, or until the edges turn white. Flip the chicken strips and continue cooking for another couple of minutes until they develop a golden brown color.
- Add the poblano peppers and corn kernels to the skillet with the chicken. Stir well to combine.
- Turn off the heat, and add the Mexican crema (or sour cream), milk, and chicken bouillon to the skillet. Quickly mix all the ingredients together to prevent the sour cream from curdling.
- Once everything is well combined and the sauce is at an even temperature, return the skillet to medium-low heat and cook for an additional 2 minutes to allow the flavors to meld together.
Serving Suggestions:
This creamy chicken pairs perfectly with Mexican rice, refried beans, flour tortillas, or corn tortillas. You can also serve it alongside a fresh salad for a complete meal. I’m confident that this delicious dish will soon become a beloved family favorite in your home.
Thank you for trying out this recipe! For more easy yet delicious Mexican recipes, be sure to check out my latest recipes
Authentic Mexican Pollo con Crema
Ingredients
- 2 Chicken breasts
- 3/4 cup mexican crema
- 1 can of corn kernels
- 3 poblano peppers
- 1 tsp chicken bouillon
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tsp cooking oil
- 1/4 cup of milk
- 2 cloves of garlic
Instructions
- Begin by slicing the chicken breasts into thin strips.
- Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the chicken strips to the skillet. Season the chicken with salt, pepper, and minced garlic.
- Cook the chicken for approximately 5 minutes, or until the edges turn white. Flip the chicken strips and continue cooking for another couple of minutes until they develop a golden brown color.
- Add the poblano peppers and corn kernels to the skillet with the chicken. Stir well to combine.
- Turn off the heat, and add the Mexican crema (or sour cream), milk, and chicken bouillon to the skillet. Quickly mix all the ingredients together to prevent the sour cream from curdling.
- Once everything is well combined and the sauce is at an even temperature, return the skillet to medium-low heat and cook for an additional 2 minutes to allow the flavors to meld together.
Video
One of my children’s fave! The best part of this pollo a la crema is that you can have dinner ready in 20 minutes!