Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce
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Serving Size: 12 ounce
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Instructions
- Heat oil in large saute pan until hot. Add dried herbs and cook until completely dark, almost burnt. It will be very fragrant.
- Add chicken meat stirring to cook evenly.
- Add in onions, garlic and chipotles. Cook for a few minutes stirring to incorporate everything together.
- Add in heavy cream and reduce until it is thick almost yogurt consistency. (the sour cream will thin it out when you add it).
- Add in crema(or sour cream) and stir to mix in. Sauce will thin out. Reduce until creamy. Garnish with chopped cilantro.
Cook Times
Ingredients
Ingredients
- 2 tablespoon bacon grease or avocado oil, or lard
- 2 teaspoon dry oregano
- 1 teaspoon dry thyme
- 3 pound boneless skinless chicken thigh sliced into strips
- 1 onion halved and sliced thin
- 4 clove garlic sliced thin
- 1 tablespoon chipotle chili chopped
- 2 cup heavy whipping cream
- 1 cup Crema Mexicana or sour cream
- ½ cup fresh cilantro chopped
Cooking Tools Required
Cutting board, Saute pan, Sharp Knives, Top StoveNutrition
Calories: 413kcal | Carbohydrates: 6g | Protein: 28g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 161mg | Potassium: 446mg | Fiber: 1g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
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