Pollo En Crema Spicy Salvadorian Chicken Soup Recipes

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

Pollo a La Crema image

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.

Ingredients

2 tablespoons olive oil
4 cups boneless chicken breasts, cut in strips
1 sweet onion, cut in half lengthwise and sliced
2 cups fresh mushrooms, sliced fairly thick
1 tablespoon paprika (or more if desired)
2 tablespoons chicken base
1 cup heavy cream (Mexican cream works best)
2/3 cup sour cream

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

Provided by Beth Alberts

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Caldo De Pollo (Mexican Chicken Soup) image

Steps:

Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g

Ingredients

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

POLLO EN CREMA: SPICY SALVADORIAN CHICKEN SOUP

from Chef John over at foodwishes.blogspot.com, purportedly a rendition of his favorite Salvadorian dish from Aunt Mary's restaurant in San Fran. DH just keeps getting better and better at making this, but I got curious enough about the nutrition facts to keep it here on zaar. Beware: even with cream in the title, this is no soup for sissies. Those chile oils swirling atop your stewpot are lovely, but deceptively spicy. Skim them if you like, but it'll still be muy picante!

Provided by Like The Vegetable

Categories Whole Chicken

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Pollo En Crema: Spicy Salvadorian Chicken Soup image

Steps:

Place whole chicken in the bottom of a large stewpot. Pour in chicken broth and water.
Add the sour cream, chopped onion, peppers, jalapenos, tomatoes, garlic, and your spices. Don't worry about the sour cream curdling--it will smooth out in the last cooking step.
Cover and simmer on low for 1 hour.
Lift the lid, turn the chicken over, and recover. Simmer for another 30 minutes.
Remove chicken from simmering stock (crema). Allow to cool.
In the meantime, turn up the heat under the crema to high. When it's boiling you may skim off the fat/ super spicy oils.
Cut the cooled chicken into serving pieces. Make sure to pull little bits from the bones as well. Put chicken pieces back into the pot with the hot crema.
Stir in a large handful of chopped cilantro.
Serve this beautifully simple soup with Spanish rice and a side of beans.

Nutrition Facts : Calories 120, Fat 8.7, SaturatedFat 5.2, Cholesterol 16.9, Sodium 279.5, Carbohydrate 7.7, Fiber 1.5, Sugar 3.5, Protein 3.7

Ingredients

1 big chicken (4 lbs ideal)
1 onion, chopped
2 red bell peppers, chopped or julienned
2 jalapenos, sliced
2 roma tomatoes, sliced
2 garlic cloves, minced
1 teaspoon oregano
1 bay leaf
cayenne pepper
2 cups chicken broth
2 cups water
1 cup sour cream or 1 cup Mexican crema
salt
fresh ground black pepper
1/2 cup chopped fresh cilantro

POLLO SAN SALVADOR

This is a surprisingly easy Central American dish to create. My wife, one of my toughest critics, loves this simple chicken and sauce combo.

Provided by chicagorob

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Pollo San Salvador image

Steps:

In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
Simmer over very low heat until the flavors blend.
Grill or broil the chicken separately and mix with the sauce. Heat through and serve.

Nutrition Facts : Calories 292.1, Fat 10.3, SaturatedFat 3.6, Cholesterol 98, Sodium 212.3, Carbohydrate 12.5, Fiber 1.4, Sugar 7.5, Protein 36.1

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 onions, thinly sliced
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
1/2 cup grape juice
1 teaspoon red wine vinegar
1 tablespoon Italian parsley
1/2 teaspoon dried mint
2 lbs chicken breast tenders

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Pollo En Crema Spicy Salvadorian Chicken Soup Recipes

POLLO A LA CREMA

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

POLLO EN CREMA: SPICY SALVADORIAN CHICKEN SOUP

POLLO SAN SALVADOR

This is a surprisingly easy Central American dish to create. My wife, one of my toughest critics, loves this simple chicken and sauce combo.

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