For a spicier kick, add an extra dash or two of hot pepper sauce, or a pinch of cayenne pepper to the cream sauce. If you don't have Anaheim or California chiles, you can substitute with chili powder or smoked paprika for a similar depth of flavor. To make ahead, prepare the chicken and vegetables, and the cream sauce separately. Store in the refrigerator until ready to combine and heat through. This dish also freezes well. Serve with homemade Mexican rice and refried beans for a complete meal.
Take-Out Fake-Out Pollo Con Crema
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS142
Skip the takeout and dive into this creamy, comforting Mexican-inspired chicken dish! Tender chicken and vibrant vegetables are enveloped in a luscious cream sauce, perfect for a satisfying and budget-friendly meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol100 mg
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Fiber2 g
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Protein22 g
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Saturated Fat12 g
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Sodium348 mg
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Sugar4 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the chicken cubes generously with salt and pepper. (Prep time: 2 minutes)
02
StepHeat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until the juices run clear and the chicken is cooked through. (Cook time: 5-10 minutes)
03
StepTransfer the cooked chicken to a bowl and set aside. Add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms, bell peppers, onion, and garlic to the skillet and cook, stirring occasionally, until the vegetables are softened and beginning to brown. (Cook time: 8-10 minutes)
04
StepTransfer the cooked vegetables to the bowl with the chicken and set aside.
05
StepIn the same skillet, melt the butter over medium-high heat. Whisk in the flour and cook, whisking constantly, until the roux is lightly browned and fragrant. (Cook time: 2 minutes)
06
StepGradually whisk in the chicken broth, bringing the mixture to a simmer. Whisk until the sauce has thickened slightly. (Cook time: 3-5 minutes)
07
StepReduce the heat to low. Whisk in the heavy cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. (Prep time: 2 minutes)
08
StepCover the skillet and simmer, stirring occasionally, until the sauce has thickened and the flavors have melded together. (Simmer time: 15 minutes)
09
StepGently stir the cooked chicken and vegetables into the sauce. Heat through. (Cook time: 2 minutes)
10
StepServe the Pollo Con Crema hot, rolled in warm flour tortillas. Enjoy with your favorite Mexican sides!
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RECIPE REVIEWS
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Please Rate
Daren Stiedemann
Jun 9, 2025Super easy to make and tastes just like my favorite Mexican restaurant!
Guido Mann
May 30, 2025I didn't have red bell peppers, so I used green ones instead. It still turned out great!
Jamey Sauer
Mar 12, 2025I added a can of diced tomatoes to the sauce for extra flavor, and it was delicious!
Jarred Stehr
Nov 25, 2024Tip: Make sure not to burn the butter, it is important
Terrell Roob
Sep 18, 2024This is my new go-to recipe for Pollo Con Crema! Thanks for sharing.
Raegan Kris
Sep 5, 2024The instructions are very clear and easy to follow. Even a beginner cook could make this.
Amya Doyle
Sep 3, 2024This recipe is a lifesaver! My family loves it, and it's so much better (and cheaper) than getting take-out.
Isaias Streich
Jul 13, 2024I love that this recipe is so customizable. I can easily adjust the spice level to suit my taste.
Krista Rath
Feb 7, 2024The sauce is amazing! I could eat it with a spoon.
Amanda Doyle
Dec 20, 2023I doubled the recipe for a party, and it was a huge hit!