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Sunday, May 19, 2013

Pollo a La Crema Recipe done RV Style

Amanda, I know your scared about this review. But if I could adopt you, you would be my daughter of choice. Amazing young gal you are. Hard working, friendly, super service, and a very good head on your shoulder. We admire you GREATLY. Now about the food.

 

Hidden in between streets but we wanted a family style dining. With all the bars on main street full, we found this one by luck.



                           Greeted quick by a super sweet young lady by the name of Amanda.

 I am so sorry, I couldn't remember the name of this dish, but it was the special - kind of like a mexican sloppy joe that was GREAT.




Diving our dish (my wife does not eat rice, pasta, breads - so we traded a bit. Her rice for my refried beans.



Evielynne's dish, Pollo a La Crema, which by the way she makes at home and it's supreme, here is her way of cooking it:

~some olive oil
~4 to 5 cups of white chicken chunks cut up in cubes
~1 red onion
~2 to 3 cups of mushrooms (we do extra mushrooms big time)
~chicken base and each time it's a little different amount but go with 2 TBS
~cup of heavy cream
~shhhhhh 3/4 cup of sour cream
~1/2 block of cream cheese
~garlic
~paprika

  1. Heat oil in large frying pan. Saute chicken and onion/garlic until chicken is no longer pink & onions are translucent.
  2. Add cream, cream cheese, mushrooms, paprika & chicken base.
  3. Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
  4. Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
there you go!
Evielynne way of cooking Pollo a La Crema


Our Bill plus a $10.00 tip and a promise we WILL BE BACK!!
 
the food was GREAT, the service even better. Location hidden but that's not a bad thing..
 
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