Easy Pollo en Crema De Chipotle
This Pollo en Crema de Chipotle features tender chicken pieces in a flavorful cream sauce infused with spices, smoky adobo peppers, and a touch of sour cream. It's a perfect weeknight meal that the whole family will love. Serve over a bed of Mexican white rice or pasta, accompanied by homemade corn or flour tortillas. For more Mexican-inspired dishes, check out our Camarones a la Diabla, arroz rojo, chicken chimichangas, and chicken quesadilla.
Tools
- Knife and cutting board
- Wooden spoon or spatula
- Measuring Spoons and Cups
Ingredients
- 2 pounds chicken tenderloins , cut into ½ - inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon granulated garlic
- 1½ cups sour cream
- 1 cup milk
- ¾ cup cheese
- 1 small onion
- 3 garlic
- 5 to 8 pieces of peppers from a canned Chipotle in adobo sauce plus 3 tablespoons of the adobo sauce
- 1 teaspoon knorr chicken bouillon or kosher salt
Instructions
- Place the chicken pieces in a medium bowl and season them with salt, pepper, and granulated garlic; set aside.
- In a large nonstick skillet, heat 2 tablespoons of oil. Sauté the onion and garlic until golden brown, about 2 to 3 minutes. Transfer them to a plate and let them cool.
- In the same skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through about 8 to 10 minutes. You might need to do this in batches, depending on the size of your pan.
- While the chicken is cooking, prepare the chipotle sauce. In a blender or food processor, combine the chipotle peppers, 3 tablespoons of the adobo sauce, half of the milk, cheese, and the cooled sautéed garlic and onion.
- Blend the mixture until it reaches a smooth consistency. Stir in the remaining milk to cool down the chicken and prevent curdling. Pour the chipotle sauce over the cooked chicken in the skillet.
- Place the skillet over low heat, allowing the sauce to simmer gently, about 2 to 3 minutes. Don't let it boil, as this can curdle the sauce. Then remove from heat and serve.
Notes
How to Store & Re-Heat
To store, cool Pollo en Crema de Chipotle to room temperature, then refrigerate in an airtight container for up to 3 days.
To reheat, gently warm on the stovetop or in the microwave, stirring occasionally. Add a splash of milk if the sauce thickens.
How to Make-Ahead & Freeze
It's not recommended to make ahead or freeze it.
Nutrition Facts
Easy Pollo en Crema De Chipotle
Amount per Serving
Calories
379
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
63
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
150
mg
50
%
Sodium
728
mg
32
%
Potassium
731
mg
21
%
Carbohydrates
7
g
2
%
Fiber
0.3
g
1
%
Sugar
5
g
6
%
Protein
38
g
76
%
Vitamin A
615
IU
12
%
Vitamin C
4
mg
5
%
Calcium
223
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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