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–+ servings

Pollo Medina - Spicy Chicken and Onions in a Chipotle Cream Sauce

Serving Size: 10
Family Favorite with a little kick from the chipotle peppers. Great with Mexican rice and refried beans. Soak up the sauce with some tortillas!

Recipe by: Syd Bailey

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook5
Passive0
Total Time30 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Saute pan, Sharp Knives, Top Stove

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

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.

Nutrition

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