Pollo Ala Crema - cooking recipe

Ingredients

6 ounces chicken breasts, cubed
1/4 medium sized onion, sliced
1/2 bell pepper, sliced
1 ounce canned mushroom
1 tablespoon pimiento, chopped
1/2 tablespoon chicken base
1 tablespoon cornstarch
1 cup half-and-half cream
1 cup milk
1/2 tablespoon butter

Preparation

Melt butter in a large frying pan.
Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil.
Add cornstarch to milk and mix until dissolved, add to chicken mixture.
Bring to a boil for 5 to 7 minutes or until chicken is tender.
Serve hot over Spanish rice, white rice or as a filling in tortillas.