Servings: 6 Servings
Dairy-Free Pollo A La Crema Recipe
This dairy-free version of authentic Mexican Pollo En Crema is luscious and cozy, just like the original version! Serve it with rice, beans, and your choice of tortillas for an amazing meal!
Ingredients
- 2 Tbsp avocado oil
- 1 cup yellow onion finely chopped
- 2 lbs boneless skinless chicken thighs or chicken breasts, chopped into bite-sized pieces
- 2 cloves garlic minced
- 8 ounces baby bella mushrooms chopped
- 1 (15-oz) can full-fat coconut milk
- 1 Tbsp apple cider vinegar optional
- 2 tsp paprika
- 1-2 tsp chicken bouillon optional
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
- 2 Tbsp gluten-free flour or cornstarch optional
Instructions
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. Saute the onion, stirring occasionally, until it begins to soften, about 5 minutes.
- Add in the chopped chicken and garlic and allow the chicken to brown for 3 minutes before adding the mushrooms. Cook the chicken and mushrooms for 2 minutes, then add the coconut milk, apple cider vinegar, paprika, and chicken bouillon. Bring the mixture to a full boil and stir well. Stir in the flour (or corn starch) and continue cooking until the sauce has reached your desired level of thickness. Season to taste using salt and pepper.
- Serve pollo a la crema with your choice of side dishes, and enjoy! I recommend Mexican rice, Cilantro Lime Rice, black beans or pinto beans, and warm flour tortillas or corn tortillas.
Nutrition
Serving: 1Serving (of 6), Calories: 373kcal, Carbohydrates: 10g, Protein: 37g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 110mg, Sodium: 289mg, Fiber: 1g, Sugar: 3g