Dish

Pollo en crema

Chicken in Cream Sauce

To make Pollo en crema, start by browning chicken pieces in a large pot. Once the chicken is browned, remove it from the pot and set it aside. In the same pot, sauté onions, garlic, and jalapeños until they are soft and fragrant. Add diced tomatoes, chicken broth, and a variety of spices, including cumin, chili powder, and oregano. Return the chicken to the pot and let the stew simmer until the chicken is cooked through and the flavors have melded together. Add heavy cream and let the sauce thicken. Serve with rice and beans.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Pollo en crema is a classic Mexican dish that has been enjoyed for generations. It is believed to have originated in the state of Puebla, which is known for its rich and flavorful cuisine. The dish is typically made with chicken, but some variations use other meats, such as pork or beef. Pollo en crema is often served at family gatherings and special occasions, and it is a beloved comfort food in Mexico.

Dietary considerations

Gluten-free

Variations

There are many variations of Pollo en crema, depending on the region and the cook. Some recipes call for the addition of corn or bell peppers, while others use different types of chilies to add heat. Some cooks also add cheese to the sauce to make it richer and creamier.

Presentation and garnishing

Pollo en crema is typically served in a large bowl, with the rice and beans arranged around the edges. The chicken should be placed in the center of the bowl, with the creamy sauce spooned over the top. The dish can be garnished with fresh cilantro or chopped tomatoes to add a pop of color and flavor.

Tips & Tricks

To make the sauce even creamier, try adding a dollop of sour cream or cream cheese to the pot. This will give the sauce a tangy flavor and make it even more luxurious. Additionally, you can use bone-in chicken pieces instead of boneless to add more flavor to the dish.