Pollo Crema - Azteca's Pollo A La Crema

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, cut into strips (or bite sized pieces)
• 1 medium fresh sweet onion, sliced (yellow or red onion, your preference)
• 2 tablespoons vegetable oil
• 3 cups boiling water
• 2 teaspoons beef bouillon granules
• 1 teaspoon chicken bouillon granule
• 6 ounces tomato paste
• 2 teaspoons minced roasted garlic
• 1 tablespoon dried ancho chile powder
• 1 teaspoon cumin
• 1/2 teaspoon cocoa powder
• 1/4 teaspoon cider vinegar
• 1 teaspoon dry sherry
• 1/4 teaspoon butter
• 1/2 teaspoon tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste
• 1 cup mexican crema (mexican "table cream")
• salt & freshly ground black pepper, to taste
• 1/4 cup crumbled cotija cheese, for garnish (also known as queso anejado, can substitute feta if necessary)
• chopped scallion, for garnish
• 1 ripe avocado, pitted, peeled, and cut into slices, for garnish

Recipe

• 1 in a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• 2 add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• 3 in another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• 4 add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• 5 garnish with crumbled cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• 6 note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.