soul food

Pollo con Queso


– 4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup of chicken broth (preferably homemade)
– 1 cup of heavy cream
– 1 1/2 cups shredded sharp cheddar cheese
– 1/2 cup cream cheese, softened
– 1 4-ounce can green chilies, drained
– 1/2 medium onion, diced
– 1/4 cup chopped cilantro, for garnish


1. Start by heatin’ up your favorite heavy skillet over medium heat and spread the olive oil around like love in a family.

2. Season those chicken breasts with the smoked paprika, garlic powder, salt, and pepper, both sides mind you, as if you’re dressin’ them for Sunday service.

3. Once that pan whispers of readiness, lay the chicken in gently and cook each side until it’s got a golden blush, roughly 7 – 8 minutes a side, then lay it aside, much like settin’ the table before dinner.

4. In the same pan, sauté the onion until it’s soft and fragrant like a tender moment shared. Then, pour in the chicken broth to pick up all that flavorful fond, the memories left by the chicken.

5. Whisk in the heavy cream, cream cheese, and cheddar until it blends into a sauce as smooth as a lullaby.

6. Stir in the green chilies and then nestle the chicken back into the pan, cookin’ it all together until that sauce thickens and the chicken is as tender as a mother’s love.

7. Just before servin’, sprinkle with cilantro, givin’ it a final flourish like a quilt given at a weddin’….

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