Pollo en Crema a los 3 Chiles, or 3-Chili Chicken Cream Sauce, is a vibrant and flavorful Mexican dish that's surprisingly easy to make. This creamy, comforting recipe blends the richness of a classic chicken cream sauce with the fiery kick of three different chiles – ancho, pasilla, and guajillo – creating a complex and satisfying taste experience. Imagine tender chicken bathed in a luscious sauce, punctuated by the subtle smokiness of the chiles and a hint of sweetness. It's the perfect dish for a weeknight dinner or a special occasion, equally delicious served with rice, tortillas, or even alongside some crusty bread to soak up the delectable sauce.
This recipe strikes a perfect balance between spicy and creamy, offering a depth of flavor that will impress even the most discerning palates. Forget complicated techniques and lengthy preparation times; this dish is remarkably straightforward. Ready to experience the deliciousness of Pollo en Crema a los 3 Chiles? Let's dive into the simple, step-by-step instructions to create this unforgettable meal.
Tools Needed
- Frying pan
- Blender
- Knife
- Cutting board
Ingredients
- Skinless and boneless chicken breasts: 600g
- Salt: 1 teaspoon
- Ground black pepper: 1/4 teaspoon
- Garlic powder: null
- Onion powder: null
- Poblano peppers: 1 large or 2 small
- Jalapeño peppers: 2-3
- Serrano pepper: 1
- Green tomatoes: 3
- Onion: 1/2
- Garlic cloves: 2 large
- Cilantro: 1 bunch
- Salt or chicken bouillon powder: null
- Cream (for tacos): null
- Grated cheese (Mexican Manchego, Chihuahua, or mozzarella): null
- Oil: null
- Water or chicken broth: null
- White rice: null
- Corn tortillas: null
Step-by-Step Instructions
Step 1. Prepare the Chicken and Chili Cream Sauce
- Cut chicken breasts into fajita shapes. Season with salt, pepper, garlic powder, and onion powder.
- Seed and cut poblano, jalapeño, and serrano peppers into strips. Cut green tomatoes and onion into pieces, mince garlic.
Step 2. Sauté Vegetables and Blend Sauce
- In a hot pan with oil, sauté onion, garlic, and chili peppers until softened (7-8 minutes).
- Add green tomatoes, a pinch of salt, and a little water. Cover and cook until softened.
- Blend the cooked chiles, tomatoes, onion, garlic, cheese, cream, cilantro, and water (or broth) until smooth.
Step 3. Cook Chicken and Combine with Sauce
- In the same pan, cook the chicken until evenly sealed (8-10 minutes).
- Add the chili cream sauce to the chicken. Season with salt or chicken broth powder and stir.
Step 4. Serve
- Serve the chicken with white rice, corn, and warm corn tortillas.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Don't overcook the chicken breast to prevent it from drying out.
- Add very hot chicken broth to the rice to maintain its temperature.
Nutrition
- N/A
FAQs
1. Can I substitute the chiles?
Yes! If you can't find one or more of the specified chiles, feel free to substitute with similar types. For example, chipotle peppers in adobo sauce can add a smoky heat.
2. How can I make this spicier or milder?
For spicier sauce, add more chili powder or a pinch of cayenne pepper. For a milder version, reduce the amount of chiles or remove some of the seeds before blending.
This 3-Chili Chicken Cream Sauce recipe delivers a burst of flavor in minimal time, making it a perfect weeknight meal solution. Enjoy the satisfying blend of creamy texture and spicy heat, a delightful twist on classic chicken dishes. So, gather your ingredients and get ready to savor this simple yet extraordinary Mexican culinary creation!