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Pollo Con Crema

Mexican.Chef's picture
Ingredients
  Frying chicken 2 1⁄2 Pound, cut up (1 Chicken)
  Salt To Taste
  Garlic 1 Clove (5 gm), minced
  Onion 1 Medium, coarsely chopped
  Onion 1 Large, finely chopped
  Butter 1⁄4 Pound
  Flour 1 Tablespoon
  Light cream 2 Cup (32 tbs)
  Pepper To Taste
  Canned pimientos 4 Ounce, chopped
Directions

1 Cook frying chicken in 2 cups water, lightly salted. Add the garlic and medium-size onion. Cook until the chicken is tender. Reserve the broth for cooking rice.
2 Saute the chopped large onion in butter. When onion is translucent, stir in the flour. Then add the cream, salt and pepper to taste and pimientos. Combine well. Sauce can be refrigerated at this point for serving later.
3 Debone the chicken (or leave on bon.es if preferred) and place the meat in the sauce. Simmer for 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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