Name: Take-Out Fake-Out Pollo Con Crema
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Skinless, boneless chicken breast halves - cubed - 4 large; Salt and pepper to taste - 4 large; Extra virgin olive oil, divided - 2 tablespoons; Sliced fresh mushrooms - 1 (8 ounce) package; Red bell peppers, cut into chunks - 2 large; Yellow onion, sliced - 1 large; Garlic, minced - 2 cloves; Butter - ¼ cup; All-purpose flour - ¼ cup; Low-sodium chicken broth - 1 ½ cups; Heavy cream - 1 ½ cups; Sour cream - ¼ cup; Ketchup, or to taste - 3 tablespoons; Hot pepper sauce (such as Frank's RedHot®), or to taste - 2 dashes; Ground cumin - 1 teaspoon; Ground dried Anaheim or California chiles (Optional) - ½ teaspoon; Flour tortillas - 12 (6 inch)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Take-Out Fake-Out Pollo Con Crema

1. Skinless, boneless chicken breast halves - cubed - 4 large

2. Salt and pepper to taste - 4 large

3. Extra virgin olive oil, divided - 2 tablespoons

4. Sliced fresh mushrooms - 1 (8 ounce) package

5. Red bell peppers, cut into chunks - 2 large

6. Yellow onion, sliced - 1 large

7. Garlic, minced - 2 cloves

8. Butter - ¼ cup

9. All-purpose flour - ¼ cup

10. Low-sodium chicken broth - 1 ½ cups

11. Heavy cream - 1 ½ cups

12. Sour cream - ¼ cup

13. Ketchup, or to taste - 3 tablespoons

14. Hot pepper sauce (such as Frank's RedHot®), or to taste - 2 dashes

15. Ground cumin - 1 teaspoon

16. Ground dried Anaheim or California chiles (Optional) - ½ teaspoon

17. Flour tortillas - 12 (6 inch)

How to cook deliciously - Take-Out Fake-Out Pollo Con Crema

1. Stage

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. Stage

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.