POLLO A LA CREMA
My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.
Provided by GrammaJeanne
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
- Add cream, mushrooms, paprika & chicken base.
- Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
- Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
- Serve hot with warmed flour tortillas and Spanish Rice.
MEXICAN CREAMY CHICKEN & MUSHROOMS OVER RICE
After shopping at the local Mexican market I had a lot of chilies so I came up with this dish and it got rave reviews.
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 20
Steps:
- To make the chilie paste. Boil the peppers until soft and rehydrated. Place the peppers in a food processor with 1/4 cup of boiling liquid.Process. Strain through a fine mesh strainer and discard the solids. Set aside.
- Add salt and pepper to the chicken. Melt the butter in a large skillet. Cook the chicken for 5 minutes and remove with a slotted spoon and set aside. Add the onion and garlic to the pan and saute until onion is translucent. Add the mushrooms and cook until browned. Pour in the white wine and let most evaporate. Add the chicken stock, cumin, oregano and the reserved chili paste bring to a boil. Reduce to a simmer and add the spinach. Let the spinach wilt a bit. Add the chicken and any juice back to pan.
- Mix the crema with the flour. Whisk the crema into the chicken mixture. Add the lime zest and juice. Serve the chicken mixture over rice and garnish with the red jalapenos
MEXICAN RICE SOUP WITH MUSHROOMS
This Mexican rice soup with mushrooms is full of white rice, parsley, fresh mushrooms, and spicy jalapeno peppers for a rich, tasty meal.
Provided by Eugenia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
- Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
- Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
- Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 42.6 g, Fat 4.2 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 84.4 mg, Sugar 1.8 g
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
MUSHROOM CHICKEN OVER RICE
I first saw this recipe in a Good House Keeping Cooking Book years ago. And it has turned into one of my families favorite. This is a great recipe as you can use just the number of breast you need or add more without having to add more other ingredients. Follow Rice package instructions for prep on rice. Is good over white or brown. I usually use milk, at least 1/4 cup as I don't often have cream on hand but the cream does make it scrumptious. We usually use more mushrooms because we love the mushrooms. You can sub canned mushrooms but they don't add as nice a flavor to the finished dish. Try Beef Broth for a heartier taste as well. If you follow the recipe exactly in preparation it will come out perfect everytime. Even if the gravy starts out lumpy!
Provided by LyndaV
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In Skillet melt 2 - 3 Tablespoons Butter over medium heat.
- Sear Chicken on both sides. Remove to plate leave drippings.
- Melt 2 - 3 Tablespoons additional Butter
- Saute Mushrooms until color changes, remove to plate leave drippings.
- Add remaining Butter.
- Whisk Flour into melted butter and drippings.
- Add can of Chichen Broth. Stirring with whisk.
- Stir in Cream or Milk. Salt and Pepper to taste.
- Return Chicken and Mushrooms to gravy. Cover with lid and simmer for 20 minutes.
- Serve over Rice.
Nutrition Facts : Calories 442.6, Fat 29.8, SaturatedFat 17.9, Cholesterol 145.8, Sodium 866.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.6, Protein 33.5
CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE
Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.
Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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