Pollo a la Crema Recipe - Allrecipes.com
Pollo a la Crema Recipe
  • READY IN 50 mins

Pollo a la Crema

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
  2. Spoon the mixture into flour or corn tortillas and serve with rice and beans.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

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.

Most Helpful Critical Review
Aug 26, 2008

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.


39 Ratings

Jan 12, 2006

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.

May 22, 2010

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.

Dec 28, 2009

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.

Feb 02, 2011

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!!!

Sep 30, 2009

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.

Jan 03, 2011

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.


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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