Tuesday, October 9, 2012

Tasty Tuesday ~ Pollo Con Crema

Last week in our journey through Mexico, we tried out a few new Mexican dishes for dinner.  This pollo con crema recipe was a huge hit with everyone!  Most of us put it in a tortilla along with Spanish rice, but it was also really good just served over the rice.

Olive oil
1 cup sliced mushrooms
2 red bell peppers, chopped
1 spicy pepper (jalapeno, serrano, etc), chopped (optional, or remove seeds depending on how spicy you would like it)
1 onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
1/4 cup sour cream
3 Tbsp ketchup
1 Tsp cumin
2 cups chopped cooked chicken

Heat olive oil in skillet over medium heat. Cook and stir the mushrooms, peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into a bowl. Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until  lightly browned, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, and cumin. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables and heat through.


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