Take-Out Fake-Out Pollo Con Crema
Nutrition :
228 calories,
3.4 stars -
based on 95 reviews
Yield : 12 servings
Ingredients
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4 large skinless, boneless chicken breast halves - cubedsalt and pepper to taste2 tablespoons extra virgin olive oil, divided1 (8 ounce) package sliced fresh mushrooms2 large red bell peppers, cut into chunks1 large yellow onion, sliced2 cloves garlic, minced¼ cup butter¼ cup all-purpose flour1 ½ cups low-sodium chicken broth1 ½ cups heavy cream¼ cup sour cream3 tablespoons ketchup, or to taste2 dashes hot pepper sauce (such as Frank s RedHot®), or to taste1 teaspoon ground cumin½ teaspoon ground dried Anaheim or California chiles12 (6 inch) flour tortillas
Directions
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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.
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