“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!
Mexican “Pollo Con Crema” Chicken
- 2-3 Chicken Breasts boneless, skinless, cut into thin strips
- 1 8oz. Pack White Mushrooms thickly sliced
- 1 Large Sweet Onion cut into thin strips
- 2 Green Bell Peppers cut into thin strips
- 1 16oz. Container Sour Cream
- 1.5 Cups Heavy Cream
- 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
- 2 TBS Olive Oil for cooking the chicken
- 1 tsp Paprika
- 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
- Montreal Chicken Seasoning to taste, for cooking the chicken
- Salt/Pepper to taste
- Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
- Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
- Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
- Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
- Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!