Pollo con Queso Crema
Tender chicken cooked in a creamy Gouda sauce, served with a side of Mexican rice and cucumber salad, perfect for a satisfying lunch.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
medium
Total Time
45 min
Ingredients
Step-by-Step
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.
In a small bowl, whisk together the milk and beaten egg. Pour the milk mixture into the skillet with the chicken and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
Stir in the grated Gouda cheese and continue to cook until the cheese has melted and the sauce is creamy, about 5 minutes.
In a separate bowl, combine the cooked pasta, paprika, and chili powder. Toss to coat the pasta evenly.
In another bowl, mix the diced cucumber with the yogurt. Season with salt and pepper to taste.
Serve the Pollo con Queso Crema over the seasoned pasta, with the cucumber salad on the side. Enjoy!