What exactly is pollo en crema?

Pollo en crema is a beloved Mexican dish made with tender chicken simmered in a creamy sauce. The sauce typically includes Mexican crema, garlic, onions, and often bell peppers or mushrooms for added depth. It’s rich, comforting, and downright delicious!

Can I make this dish ahead of time?

Absolutely! Pollo en crema actually tastes better the next day because the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove with a splash of chicken broth or water if the sauce has thickened too much.

Is there a dairy-free version of pollo en crema?

Yes! Substitute Mexican crema with a dairy-free option like cashew cream or coconut milk. Just keep in mind that the flavor will be slightly different, but still amazing.

What can I serve with pollo en crema if I want to skip rice and beans?

If you’re steering clear of the classic sides, try roasted veggies, quinoa, or even mashed sweet potatoes. These pair beautifully with the creamy sauce and make for a healthier option.

Can I freeze pollo en crema?

You can, but be aware that the cream sauce might change texture when thawed. If you plan to freeze it, do so before adding the crema. Once thawed, reheat it and stir in the cream fresh for the best results.

Pollo en Crema: The Creamy Chicken Recipe You’ll Love

Description

Get ready to cozy up with this Guatemalan-inspired comfort dish! Pollo en Crema is all about tender chicken simmered in a rich, creamy sauce infused with flavorful vegetables and spices. Perfect with rice or warm tortillas.

Ingredients

Scale

2 lbs chicken (thighs or drumsticks, bone-in preferred)
Salt and pepper, to taste
2 tbsp vegetable oil
1 medium onion, finely chopped 🧅
2 garlic cloves, minced 🧄
2 medium tomatoes, finely chopped 🍅
1 green bell pepper, diced
1 cup carrots, sliced
1 cup green beans, trimmed and cut into 2-inch pieces
1 cup heavy cream (or crema Latina)
1/2 cup chicken broth
1 tsp paprika
1/2 tsp cumin
1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions

Season and Sear

Season the chicken pieces generously with salt and pepper.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Brown the chicken on all sides, about 6-8 minutes. Remove and set aside.

2. Build the Base

In the same skillet, sauté the onion and garlic until fragrant and softened, about 3 minutes.
Add the chopped tomatoes and cook until they start breaking down into a sauce, about 5 minutes.

3. Simmer with Veggies

Add the bell pepper, carrots, and green beans to the skillet. Stir to combine.
Pour in the chicken broth, then return the chicken pieces to the skillet.
Cover and let simmer on low heat for 20 minutes, or until the chicken is cooked through and tender.

4. Make it Creamy

Stir in the heavy cream, paprika, and cumin. Let it simmer gently for another 5 minutes, allowing the flavors to meld. Adjust seasoning with more salt and pepper if needed.

5. Garnish and Serve

Remove from heat and sprinkle with fresh cilantro, if using.
Serve hot with steamed rice, tortillas, or your favorite side dish.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Guatemalan (Latin American)