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Pollo ala Crema

March 13, 2011

Photo by Gerik

A person would think that being retired meant that a person had all the time in the world to plan and make meals. If this premise is true, why am I always struggling to get dinner on the table in a timely fashion? Seems the only night I have it figured out is Monday Night at Mom’s.

So today I began thinking of things I could do in a pinch and this is one of the entrees that came to mind. Not that I want to make the whole recipe in advance, freeze it and then thaw at the appropriate time but why can’t I just make the sauce and freeze the sauce in 2 or 4 person servings size. Adding the rest of fresh cooked vegetable ingredients to the cream sauce would really enhance it.

I’m actually excited that this might work and I have two such meals that would work just fine for this. Several months ago I wrote about my Chicken Marsala recipe which is an excellent choice. Pollo ala Crema is my other choice.

I came across Pollo ala Crema at a new Mexican restaurant that opened in Lincoln several years ago. I started with checking out the recipes online and then trial and error finally produced an acceptable product that was comparable to my favorite restaurant’s recipe. The ancho chili flavored cream sauce is heavenly and when the rest of the ingredients are added just before serving, it is elevated to a really classy entree worthy of serving guests.

For me it is something to look forward to on busy days when I can’t think of something for dinner. All that needs to be done is to poach some chicken breasts (rotisserie chicken also works well here), saute the mushrooms and onions, quick thaw the sauce and gently heat. Served with some rice and a salad, my Pollo ala Crema dinner is finished.

Pollo ala Crema
12 servings

4 c. water
3 tsp. dry beef seasoning (regular or vegetarian)
8 oz tomato paste
3 tsp. fresh minced garlic
1 tsp. ancho chili powder
1 tsp. cumin
½ tsp. cocoa
1 ½ tsp. vinegar
¾ tsp. tabasco sauce

1 ½ c. whipping cream
salt and pepper to taste

Chicken and Vegetable Ingredients:
2 T. olive oil and butter
1 lb. sliced baby portabellas
1 onion, slivered

2 cups poached or purchased rotisserie chicken
2 pkgs. “chicken” Morngingstar Farms Meal Starters sauteed with
2 tsp. dry vegetable or chicken-like seasoning

Bring first 9 sauce ingredients to a boil then turn down heat. Add whipping cream. Season with salt and pepper. Pour over chicken and sauteed vegetable ingredients and mix. Serve with your favorite rice.

12 Comments leave one →
  1. March 15, 2011 11:26 pm

    I bet this would be great over polenta too. Looks just lovely.

  2. Chelle Parmele permalink*
    March 16, 2011 6:08 pm

    This looks so great, Mom!!

    Did Dad just eat around the mushrooms? 😉

    • March 16, 2011 6:40 pm

      Ahhh, that’s the beauty of adding the chicken and veggies in last, he could have a custom dinner! Lucky AhJoe!

  3. Cheryl Crawford permalink
    March 18, 2011 11:36 pm

    The picture looked so wonderful I had to make the recipe for dinner tonight. The sauce was delicious but mine seemed a bit thin. Do you sometimes need to thicken it with a little flour? Your photography is out of this world! I do believe Gerik and you could even make an old dried up carrot look like a work of art!! I’ll be trying the strawberry cake next……..and then coconut cake…….oh my….

    • March 22, 2011 2:57 pm

      Oh by all means, do use a thickener to make it the thickness you prefer. Actually I use cornstarch because it will thicken at a lower temp. which is really important when cream or sour cream is an ingredient. Higher temps. will eventually curdle the sauce. I’m anxious to see what you think of the coconut cake. We have been going nuts over it in this area of the country. I get a weekly count of people who have tried it at church each week. Just makes me smile!!

  4. Chuck permalink
    March 21, 2011 2:55 pm

    Thias sounds (and looks!) wonderful, glad I stumbled across your blog. Kudos on the food photography! I’m going to make this tomorrow. But one question – I can’t figure out what “dry beef seasoning” is?

    • March 22, 2011 2:55 pm

      Hi Chuck,

      In the vegetarian world there is a dry beef and chicken seasoning produced by McKay’s. It’s a dry powder that is also called instant broth. I have purchased real instant broth but I don’t have any on hand so I can’t tell you the brand. If you sprinkle it on dry, it adds wonderful seasoning. I often use it in place of salt. I hope this helps!! ~Pat

  5. March 21, 2011 4:43 pm

    Looks so tasty! Nice pictures:)

  6. Chuck permalink
    March 22, 2011 3:09 pm

    I couldn’t wait, so I made this last night. Instead of 4 cups of water and beef flavoring powder, I just used 3 cups of veal demi-glace. It was delicious! It tastes like the Mexican version of an Indian dish that most restaurants call “Butter Chicken”. This is a keeper – leftovers tonight 🙂

  7. March 23, 2011 6:43 am

    Wow that looks amazing and delicious!


  1. Pollo ala Crema Recipe « The Cooking Channel

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