Creamed Chicken(Pollo En Crema)
Creamed Chicken with roasted poblanos and sour cream offers a flavorful, creamy dish perfect for comforting family meals or special occasions with a Mexican twist.
Ingredients
Instructions
- Season chicken legs with salt and pepper.
- Fry chicken legs in a pan with oil until golden brown.
- In a separate pan, sauté sliced onion and chopped poblanos for about 10 minutes on low fire.
- Pour in sour cream and cook until heated through.
- Add the fried chicken to the pan with the vegetables and cream.
- Let the chicken stay in the mixture for 4 to 6 minutes on low fire.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider marinating the chicken legs in lime juice and garlic before cooking. You can substitute chiles poblanos with bell peppers if they are unavailable, but the taste will differ slightly. If you prefer spicier dishes, add chopped jalapeños to the sautéed vegetables. This dish pairs nicely with tortillas, making it a great option for tacos, or serve it alongside a side of rice for a complete meal.
Serving Suggestions
Serve the creamed chicken hot over a bed of rice or with warm tortillas for a fulfilling meal. It pairs wonderfully with a fresh salad or Mexican rice. For an extra touch, top with fresh cilantro or avocado slices. This dish also complements well with creamy sides like Border Enchiladas or a refreshing salsa to balance the richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the creamed chicken on the stove over low heat, adding a splash of water or chicken broth to maintain creaminess. You can also microwave it, covered, in short intervals, stirring in between to ensure even heating and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Chicken(Pollo En Crema) contains roughly 2148 calories, with 4g protein, 24g carbohydrates, and 230g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other cuts of chicken for this recipe?
Yes, you can use chicken breasts or thighs instead of legs. Just adjust the cooking time accordingly, as breasts may cook faster. Make sure to check for doneness to ensure the chicken is thoroughly cooked.
Is there a vegetarian version of this dish?
Absolutely! You can replace the chicken with hearty vegetables like mushrooms and zucchini, or use tofu for protein. Follow the same cooking method, sautéing the vegetables until tender and then mixing in the sour cream.
How can I make this dish spicier?
To add more heat, incorporate diced jalapeños or serrano peppers when sautéing the onions and poblanos. You can also use a hotter variety of chili for the cream sauce. Adjust the amount based on your heat preference for a customized flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).