Mexican Cream Chicken – Pollo con crema

Ingredients for 3 servings:

• 3 chicken breast fillets
• 2 chili peppers, dried (Chili Ancho) or other mild chili variety
• 1 chili pepper(s), dried (Chipotel), smoked
• ½ tsp cumin
• 2 tsp, leveled salt
• ½ tsp peppercorns
• 1 tsp brown sugar
• 4 tbsp flour
• 2 tbsp olive oil
• 1 tbsp butter
• 4 jalapeños
• 1 onion(s)
• 3 garlic cloves
• 1 tbsp olive oil
• 1 tsp flour
• 400 ml chicken broth
• 200 g crème fraîche
• 1 tsp oregano
• salt and pepper
• 2 tomatoes, diced
• 1 bunch of coriander or parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

First, make a seasoning mix from chili peppers, cumin, salt, pepper, and sugar—ideally in a mortar and pestle. Flatten the chicken fillets between foil, slightly flattening the thick part. Sprinkle evenly with the seasoning mix on both sides, coat in flour, and set aside. Deseed the jalapeños and finely dice them, as well as the onion and garlic. If desired, peel and seed the tomatoes, then finely dice them, reserving the juices. Heat oil and butter in a pan and fry the fillets for about 5 minutes on each side. Set aside and cover. For the sauce, sauté the onions, jalapeños, and garlic in the pan juices along with the oil. Dust with flour and sauté briefly. Deglaze with the stock and the reserved tomato juices. Stir well to avoid lumps. Bring to a boil and reduce for about 5-10 minutes, depending on your taste. Now add the oregano and stir in the crème fraîche, and bring to a boil. Add the chicken breast fillets to the sauce and let them simmer uncovered for 10 minutes over low heat. The sauce will thicken slightly. Remove the fillets, optionally stir in the diced tomatoes, and let them warm briefly. Arrange the fillets on plates and pour the sauce over them. Sprinkle with fresh chopped cilantro or parsley, if desired, and serve with rice, for example.