Pollo con Crema de Hongos is a classic Mexican dish that is sure to bring a smile to anyone’s face. This hearty main course is made with chicken, mushrooms, and a creamy sauce that is bursting with flavor. This recipe is perfect for a weeknight dinner or a special occasion. It’s easy to make and can be on the table in about 45 minutes. So pull out your skillet, grab the ingredients, and let’s get cooking!
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into 1-inch cubes
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 1 ½ tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with garlic powder, salt, and pepper.
- Cook the chicken until it’s golden brown and cooked through, about 8 minutes. Remove the chicken from the skillet and set aside.
- Add the onion to the skillet and cook for 3 minutes, stirring occasionally. Add the mushrooms and cook for another 3 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly.
- Slowly pour in the chicken broth, stirring constantly. Bring the mixture to a boil and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
- Add the heavy cream and Worcestershire sauce and stir to combine. Simmer for 5 minutes, stirring occasionally.
- Return the chicken to the skillet and stir to combine. Simmer for 5 minutes, stirring occasionally.
- Sprinkle with chopped parsley and serve.
Pollo con Crema de Hongos is a delicious and comforting meal that is sure to please. The combination of mushrooms, chicken, and cream creates a flavor that is out of this world. Serve this hearty dish with a salad and a crusty bread for a complete meal. Enjoy!
