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My review
Take-Out Fake-Out Pollo Con Crema
Sarah Jo
"One of my most favorite Mexican dishes. Very simple, and a quarter of the price you'd pay to eat out! I like this best served with flour or corn tortillas, homemade Mexican rice, and refried beans. SO good. It's heaven on a plate."
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Ingredients
1 h servings 397 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
- Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, 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, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 397 calories; 23.3 g fat; 24.5 g carbohydrates; 22.2 g protein; 100 mg cholesterol; 348 mg sodium. Full nutrition
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
8/2/2011
This is my recipe and I have to say something about the amount of liquid in this recipe. When I order this at my favorite mexican resteraunt, the consistancy is about the same as my recipe, with...
Most helpful critical review
7/20/2011
This was a serious disappointment. I was thinking about it all day and once I tried it, I realized what I was thinking was absolutely true. This would be bland and entirely too much liquid to ...
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8/2/2011
This is my recipe and I have to say something about the amount of liquid in this recipe. When I order this at my favorite mexican resteraunt, the consistancy is about the same as my recipe, with...
7/20/2011
This was a serious disappointment. I was thinking about it all day and once I tried it, I realized what I was thinking was absolutely true. This would be bland and entirely too much liquid to ...
7/20/2010
This was DELICIOUS! It's going to be a regular in our house from here on out! The only changes I made was that I used fresh Anaheim chili and I used Chipotle hot sauce. Thanks for a great reci...
12/5/2010
My family loves this recipe. Made it exactly as the recipe states and it was gobbled up by both children and adults alike! And I love how economical it is too! Delicious!
7/20/2011
made this for my girls at work. had to sub tomato paste for ketchup and evap milk for heavy cream ( something i learned from the recipe author actually) and this was so good. ive never had the a...
11/22/2010
I made this the other night and my husband and I are HUGE fans! I was feeling a tad lazy that night so I bought a rotesserie chicken and peeled it apart instead of having cubes. I only let it si...
9/17/2010
I ate Pollo Con Crema at the 3 Margaritas restuarant in Colorado and had to try making it myselft. I am so excited that this recipe turned out exactly like it! Wonderful! I serve it with mexi...
7/26/2011
This was awesome! Anyone that says it isn't doesn't know what they are taking about! It tasted exactly like I picked up take out from the Mexican restaurant down the street. My husband loved it!
3/2/2011
My mom made this tonight, using half and half instead of heavy cream... SUPER good! :) Had it with brown rice.