Take-Out Fake-Out Pollo Con Crema

Take-Out Fake-Out Pollo Con Crema

32
Sarah Jo 889

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 397 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Reviews

32
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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 ...

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...

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 ...

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...

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!

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...

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...

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...

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!

My mom made this tonight, using half and half instead of heavy cream... SUPER good! :) Had it with brown rice.