Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup chicken broth
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper, to taste
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until softened, about 3 minutes.
2. Add the chicken breasts to the skillet and cook until browned on both sides, about 5 minutes per side.
3. Add the cumin, oregano, smoked paprika, and cayenne pepper to the skillet and stir to combine.
4. Add the diced tomatoes and chicken broth to the skillet and bring to a simmer. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the chicken is cooked through.
5. While the chicken is cooking, prepare the avocado cream sauce. In a blender or food processor, combine the avocado, sour cream, mayonnaise, lime juice, salt, and pepper. Blend until smooth and creamy.
6. Once the chicken is cooked through, season with salt and pepper to taste. Stir in the chopped cilantro.
7. Serve the chicken with the avocado cream sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 385
- Fat per serving: 23g
- Carbohydrates per serving: 12g
- Protein per serving: 33g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Sour cream can be substituted with Greek yogurt.
- Mayonnaise can be substituted with plain yogurt or avocado oil mayo.
Variations:
- Add sliced jalapeños or serrano peppers for extra heat.
- Top with crumbled queso fresco or cotija cheese.
- Serve with rice and beans on the side.
Tips and tricks:
- Pound the chicken breasts to an even thickness before cooking for more even cooking.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
- Double the recipe to have leftovers for meal prep.
Storage instructions:
- Store leftover chicken and avocado cream sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or on the stovetop until heated through.
- Reheat the avocado cream sauce in the microwave or on the stovetop, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chicken and avocado cream sauce on a bed of rice or quinoa.
- Garnish with fresh cilantro leaves and sliced avocado.
Pairings:
- Serve with a side of black beans or refried beans.
- Pair with a Mexican-style salad with lettuce, tomatoes, and avocado.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the chicken is not cooking through, cover the skillet with a lid to help trap heat and steam the chicken.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Pollo Morelense is a traditional Mexican dish from the state of Morelos, located in central Mexico. It is typically made with chicken, tomatoes, and spices.
Flavor profiles:
- Savory, smoky, and slightly spicy chicken with a creamy and tangy avocado cream sauce.
Serving suggestions:
- Serve with warm tortillas for a traditional Mexican meal.
- Pair with a margarita or Mexican beer for a refreshing drink.
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Region: Mexican