Recipe by MOMINATOR
"I 'winged' this recipe after searching the Internet for an equivalent to a favorite restaurant dish. Hope you enjoy it as much a we did!"
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skinless, boneless chicken breast halves - cut into cubes
6 (6 inch)
Thank you for this recipe! I have wanted to create pollo a la crema at home for my Mexican husband for months. I did change the recipe a little. I used chicken tenders to reduce prep time and added sliced onions and mushrooms. I added cumin, El Tapatio hot sauce (to taste), shredded mozzarella and some parmesan cheese to the sauce. My husband said the recipe was better than several Mexican restaurant versions hands down. I plan on making this again in the near future to share with my in-laws.
I am only giving two stars because when I made this following the recipe exactly, it was very very bland. There was absolutely no flavor at all. I made it again with fresh garlic and onions, cumin, paprika, salt and pepper and more ketchup and it turned out better but was still lacking something. It definitely needs more of something but I can't figure out what it is. Anyway, it's a good base recipe that you can play around with.
I changed this recipe just a little.I used 3 chicken breast and used tomato paste instead of ketchup and I used Knorr brand granulated chicken broth(1 1/2 tsp).No flour.I added sauted fresh mushrooms.Really close to authentic.Will make this again.
Thanks for the recipe.
Good, with a few changes. Altered it to add sliced mushrooms, onion, garlic and red pepper, like the mexican place does by my house. After tasting, I added a bit of cumin and a few shakes of hot sauce. I just had to make another half recipe of sauce. I used organic broth. Thanks for sharing.
I agree with everyone good but needs spiced up....I sauteed my chicken with a good spoonful of cumin...that helped...but think it would be good with some minced green onions in the sauce.Will do that next time!!!Good though and will do again!!!
I used this recipe as a base for my pollo con crema. I sautéed some sliced onions and tomatoes with a little garlic salt, and then added my boiled shredded chicken and some tomato sauce. I also added cumin, oregano and cayenne pepper and salt until it was to my liking. Lastly I added sour cream and voila, it was perfect! I am Hispanic and it tasted just like my mothers pollo con crema. Thanks for the base idea.
This is a really good base recipe. I added onion, green pepper, and mushrooms just like at the Mexican restaurants. I threw in some sour cream and I did Tapatio sauce and cut the ketchup in half. I added garlic too, just cause we love garlic so much. It was SO good! The amount of flour the recipe called for didn't seem to thicken it up enough so I had to add more.
Very easy. This was my first time making this so I did not stray too far. I did salt/pepper/garlic powder the chicken and add some chopped onion. Everything else was the same. I served over penne pasta and had a side salad. Too heavy for tortillas.
* Percent Daily Values are based on a 2,000 calorie diet.
Pollo a la Crema
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 371
** Calories from Fat: 198
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