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Pollo Con Chili Cream Sauce Recipe
|Anaheim||2 (Also Known As California Chilies)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Thinly sliced red onion||1 Cup (16 tbs)|
|Chopped fresh cilantro||1⁄8 Cup (2 tbs)|
|Garlic/1/4 teaspoon garlic powder||1 Clove (5 gm), minced|
|Boneless chicken breast halves||6|
|Garlic powder||1⁄4 Teaspoon|
|Tomato||1 Large, peeled, seeded, and chopped|
Serving size: Complete recipe
Calories 2032 Calories from Fat 1158
% Daily Value*
Total Fat 129 g198.3%
Saturated Fat 81.6 g407.8%
Trans Fat 0.1 g
Cholesterol 792.9 mg
Sodium 1432.9 mg59.7%
Total Carbohydrates 56 g18.5%
Dietary Fiber 11.8 g47%
Sugars 31.5 g
Protein 125 g249.9%
Vitamin A 179.1% Vitamin C 64.5%
Calcium 32.7% Iron 45%
*Based on a 2000 Calorie diet
Char chilies over gas flame or in broiler until blackened on all sides.
Wrap in a paper bag and let stand 10 minutes to steam.
Peel, seed, and chop chilies.
Combine chilies, cream, onion, cilantro, and garlic in a large saucepan over medium-high heat.
Boil this mixture until reduced to a thick sauce, stirring occasionally, about 5 minutes.
Season chicken breasts with salt, pepper, and garlic powder.
Place chicken on prepared barbeque grill and cook until springy to the touch, about 5 minutes per side.
Cut chicken diagonally into thin slices.
Add tomato to sauce and simmer.
Season sauce with salt and pepper.
Spoon sauce onto plates.
Place chicken atop sauce and serve.