Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“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 home made and is fast and easy to make so perfect for a busy weeknight. I pair it with Spanish rice (recipe below) and highly recommend you make both recipes together!

Mexican “Pollo Con Crema” Chicken {Serves 4-6} :

Ingredients:

  • 2-3 Boneless/Skinless Chicken Breasts (cut into thin strips)
  • 2 TBS Olive Oil
  • 1 Large Sweet Onion (cut into thin strips)
  • 1 Pack Mushrooms (sliced thick)
  • 2 Green Bell Peppers (sliced into thin strips)
  • 1 (16 oz.) Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 Tablespoons “Better then bullion” Chicken base
  • Salt/Pepper to taste
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper (for a spicy kick, to your preference)
  • Montreal Chicken Seasoning

 

Directions:

1) Do the prep work first. Wash and cut all the veggies and Chicken breast. Heat olive oil in a large pan on Med-High heat. Add the chicken breast and season it with salt/pepper and Montreal chicken seasoning.

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2) Cook until chicken cooks all the way through and gets golden.  Then add in the onion, mushrooms, bell pepper, and cook until the onion is soft and translucent and all veggies are soft and cooked through well.

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3) Add in the heavy cream and chicken base. Bring to a boil and simmer for 5 minutes.

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4) Stir in the sour cream, sprinkle in the paprika and cayenne pepper and turn burner off and mix well. The cream should be a creamy but slightly thick consistency. Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!

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2 thoughts on “Mexican “Pollo Con Crema” Chicken

  1. Nancy

    This is one of my favorite recipes. I looked at several other similar recipes, but this one just seemed best…and IT IS! I use one tablespoon of chicken bouillon crystals instead of the two tablespoons “Better than Bouillon” recommended. Since some bouillon is saltier than others and I didn’t have the one they called for, I figured I’d try the one tablespoon and taste to see how salty it was. After tasting, I decided one tablespoon was just right. And I used 1/4 teaspoon of cayenne not 1/2. This is made in a pan on the stove, but I chose to sauté the pepper and onions (didn’t add mushrooms) and brown the chicken and then mixEd that and all the other ingredients in a crockpot on low. I made it last night and started the pot before I went to bed. I freeze it in portions. That way I can have my favorite dish whenever I want to. I serve mine with warm tortillas, black beans and fresh chunky guacamole. This was my go-to meal at my favorite restaurant, which I haven’t been able to go to for at least six months because of Covid. I’m so glad I searched and found this recipe. It truly is BETTER than what I got at the restaurant!

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