How to Make Pollo con Crema Recipe
Perfect for a busy weeknight, this traditional Mexican dish is quick to prepare, and the best part is a one-pan recipe! Saving you from a mountain of dishes after dinner.
My mom used to make this recipe when we had special guests. It’s not only delicious but also a stunning dish to see.
The creamy sauce of the Pollo en crema is made with Mexican sour cream, but you can substitute it for heavy or sour cream. This hearty meal is about to become a whole family favorite dish! I also have some other creamy chicken recipes like Pollo con Champiñones or Creamy Chipotle Chicken.
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
Mexican Pollo con Crema Recipe
Equipment
- 1 pan
- 1 Knife
- 1 plastic bag
Ingredients
- 2 Chicken breasts
- 3/4 cup mexican crema
- 1 can corn kernels
- 3 pieces poblano peppers
- 1 tsp chicken bouillon
- 1/4 tsp pepper
- 1 tsp salt
- 1 tbs cooking oil
- 1/4 cup of milk
- 2 cloves 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.
- Seal the chicken on both sides until they develop a golden brown color.
- Cover the chicken and set to medium-low heat to continue cooking for another 10 minutes or until completely cooked.
- Add the poblano peppers and corn kernels to the skillet with the chicken. Stir well to combine.
- Turn off the heat, add the milk to even the tempeture aannd then add the Mexican crema, and the 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 4 minutes to allow the flavors to meld together.
- Serve this fantastic recipe with some Arroz Recipe or my fantastic Spaguetti Primavera.
Video
Notes
- Pollo en crema de Chipotle (Chicken in creamy chipotle sauce)
- Pollo en Crema de Poblano (Chicken in creamy poblano sauce)
- Pollo en Crema de Champiñoes (Chicken in creamy mushrooms and bacon sauce)
- Pollo con Rajas (Chicken in creamy sauce with poblano strips and corn kernel)
Nutrition
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!