Pollo a la Crema

My husband was so happy when I made this dish over the weekend because I haven’t made it in a long time. He filled several tortillas with the chicken, onions, peppers and the delicious cream sauce. Any spillage went right on top of some rice that I made on the side. The kids just stuffed as much as they could into one tortilla. There isn’t a lot that goes into this dish but the simple ingredients create something magical....and the whole house smelled AMAZING! 

3-4 lbs of boneless chicken thighs (cut into 1-2 inch pieces and seasoned with 1 teaspoon of salt and 1/2 teaspoon of black pepper) 
1 container (14 oz) of Mexican crema or you can use sour cream, just under 2 cups. 
1/2 cup of white wine
1 medium green bell pepper (chopped)
1 medium onion (sliced) 
2 garlic cloves (finely chopped)
8 oz of cremini mushrooms (quartered)
1 tablespoon of butter

Flash cook the chicken for about 5 minutes in a pan on medium high heat with a few tablespoons of oil. Remove the chicken and set it aside. 

Add in the butter then the onions, peppers and mushrooms. Toss the veggies around for about 4 minutes then add in the garlic. After about a minute add in the wine to deglaze. After 2 minutes add in the crema and chicken. Toss the chicken with the crema and veggies. Bring the heat down to low and cover it for about 20-25 minutes. 

Serve it with small flour tortillas, rice and beans....and I might have been guilty of just dipping tortilla chips right into the sauce....