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Pollo en Crema y Chiles
A rich and creamy chicken dish featuring tender chicken pieces simmered in a luscious cream sauce infused with mild chilies, creating a comforting and flavorful meal.
ð§ ææ
- 1 kg Chicken pieces (thighs or breasts)(cut into serving pieces)
- 1 medium Onion(chopped)
- 3 cloves Garlic cloves(minced)
- 2 medium Mild green chilies (like poblano or Anaheim)(seeded and chopped)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tbsp Butter
- 1 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 cup Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and pepper.
- 2
In a large skillet or pot, heat the vegetable oil and butter over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove the chicken from the skillet and set aside.
- 3
In the same skillet, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and chopped green chilies and cook for another 2 minutes until fragrant.
- 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- 5
Return the seared chicken to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- 6
Stir in the heavy cream and cook for another 5 minutes, stirring occasionally, until the sauce has thickened slightly. Do not boil after adding the cream.
- 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped cilantro before serving.
ð¡ ããã®ã³ã
- âFor a spicier dish, use jalapeños or serrano peppers instead of milder green chilies.
- âIf the sauce is too thick, you can add a little more chicken broth or cream.
- âServe with white rice, tortillas, or mashed potatoes to soak up the delicious sauce.
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- Add sautéed mushrooms or corn kernels to the sauce.
- Incorporate a pinch of cumin or smoked paprika for added depth of flavor.