Pollo Crema Azteca's Pollo a La Crema

Indulge in the bold and creamy flavors of Pollo Crema Azteca’s Pollo a la Crema, a Mexican-inspired dish brimming with vibrant colors and rich textures. Juicy, golden-browned chicken breasts are nestled in a luxurious sauce made with velvety Mexican crema, crumbled queso fresco, and aromatic spices like cumin and paprika. Sautéed bell peppers, onions, and tomatoes add a fresh, savory depth, while minced garlic brings a touch of warmth to the dish. Perfectly paired with fluffy white rice or warm tortillas, this one-pan recipe delivers a harmonious balance of comfort and authenticity in just 45 minutes. Whether you're serving a crowd or treating yourself, this creamy chicken masterpiece is sure to become a new staple in your kitchen.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken breast
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Vegetable oil
• 1 medium, sliced Yellow onion
• 1 medium, sliced Red bell pepper
• 1 medium, sliced Green bell pepper
• 3 minced Garlic cloves
• 2 medium, diced Tomato
• 1 cup Chicken broth
• 1 cup Mexican crema (or heavy cream)
• 0.5 cup Queso fresco (or crumbled feta cheese)
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 2 tablespoons, chopped Fresh cilantro
• 4 servings (optional, for serving) Cooked white rice or warm tortillas

Directions

Step 1

Season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.

Step 2

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the sliced onion, red bell pepper, and green bell pepper. Sauté for 5-6 minutes until the vegetables are softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes and cook for another 2 minutes, allowing the tomatoes to release their juices.

Step 5

Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet.

Step 6

Lower the heat to medium and stir in the Mexican crema (or heavy cream), queso fresco, cumin, and paprika. Mix until the sauce is smooth and slightly thickened.

Step 7

Return the chicken breasts to the skillet, nestling them into the sauce. Cover and let cook for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

Step 8

Taste the sauce and adjust seasoning with the remaining salt, if needed.

Step 9

Serve the Pollo Crema Azteca hot, garnished with freshly chopped cilantro. Pair with cooked white rice or warm tortillas for a complete meal.

Nutrition Facts

Serving size	(2178.7g)

Amount per serving	% Daily Value*
Calories	2865.8

Total Fat 159.0g	0%
Saturated Fat 81.0g	0%
Polyunsaturated Fat 19.4g
Cholesterol 766.4mg	0%
Sodium 10203.1mg	0%
Total Carbohydrate 179.2g	0%
Dietary Fiber 13.3g	0%
Total Sugars 43.5g
Protein 182.7g	0%

Vitamin D 57.2IU	0%
Calcium 1055.3mg	0%
Iron 9.5mg	0%
Potassium 3204.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 25.4%

Carbs: 24.9%