Pollo con Salsa

15 minutes
35 minutes


For the chicken:

  • Four large chicken breast filets
  • ¼ cup all-purpose flour
  • One tsp chili powder
  • ½ tsp ground cumin
  • Two Tbsp olive oil
  • One Tbsp butter
  • Salt and pepper

For the creamy sauce:

  • One ¼ cup of Crema Centroamericana Tío Francisco
  • 1 cup jalapeno peppers
  • 1 small onion
  • 1 garlic clove
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • ½ tsp dried oregano
  • 1 ¼ cup chicken stock
  • 1 Tbsp cilantro


  1. Season the chicken breast with salt, cumin, chili powder, and pepper.
  2. Place flour on a flat plate and dredge the chicken on all sides, shaking off excess.
  3. On a sautéing pan, heat two tablespoons of olive oil and one tablespoon of butter over medium-high heat.
  4. Fry chicken until cooked through and lightly brown-golden on the outside (about 5 minutes on each side, depending on the thickness of your chicken).
  5. Transfer to a plate and cover with foil to prevent the chicken from drying. Set aside.
  6. Reduce heat to medium. Add one tablespoon of oil and two tablespoons of butter, then sauté jalapeño and onion until softened.
  7. Add garlic and sauté until fragrant.
  8. Add the chicken stock to deglaze the pan, scraping the bottom to remove any browned bits.
  9. Add the oregano and simmer until the sauce is reduced almost to half, stirring occasionally.
  10. Reduce heat to low and add Crema Centroamericana Tío Francisco; allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
  11. Return the chicken to the pan and let simmer for 2 to 3 minutes to thicken the sauce.
  12. Garnish with the cilantro and chili flakes and serve warm.

La calidad está en el nombre

No data was found