Recipe: Pollo A La Ana | Venezuelan Creamy Chicken

18 Mar

This recipe is one of my favorites. Not only because it is delicious, but because it was one of the very first recipes I learned how to prepare by heart. The name is in honor of my grandmother Ana Cecilia Sandoval de Ojeda. Even though she claims that we have all taken the recipe and changed it and improved up on it in our own way, she is still the main inspirational source for the original recipe, and many other recipes featured in my blog. This isn’t really a traditional Venezuelan recipe that everyone knows about, but it is definitely a big part of my life and memories of my childhood in Venezuela.

I first tried this delicious creamy chicken recipe when I was a kid and I used to visit my grandparents’ home almost every weekend. Sometimes I was dropped off at their house after school, too. And when I was lucky, I would eat my grandma’s creamy chicken for lunch. She would usually serve it with rice, some vegetables and baked plantains on the side. But the plate wasn’t ready until she poured some of the creamy sauce on top of my rice.

When I moved from Venezuela to the US, I sure missed my family and all the Venezuelan food I was so used to eating. I moved in with my aunt and my cousin. Life in the US was very different and we were always in a hurry, working and going to school at the same time. No one really had time to cook. However, we decided we needed to start cooking and eating home-cooked meals. My cousin and I, college students and part time employees, didn’t really know our way around the kitchen. We could make arepas, sandwiches, salads, eggs, and… that was pretty much it. One day we decided we needed to learn how to cook more complicated dishes and we both remembered our favorite creamy chicken, and we decided to give it a shot. We called grandma and our aunt for their recipes, but they gave us the basic steps and no measurements to go by, assuming these grown women should already know their way around the kitchen. After a couple of attempts and tweaks, and even after one time Whooper (my cousin’s dog) stole one of our chicken breasts, we finally nailed and perfected our own version of the creamy chicken. We served it with rice, plantains, and my now famous (don’t really know why) broccoli and cauliflower au-gratin. After a couple of times, our dish became popular in the family and we would be requested to prepare it at least once a month. We also prepared it when we had our boyfriends (at the time) come over for dinner, bragging about our cooking skills, as if we knew how to prepare any other complicated dishes. We even prepared it once for my (now) husband, and he loved it, even though he doesn’t care for chicken and he doesn’t like mushrooms.

Last time my grandmother came to the US, I invited her over to our place for a day of cooking. That day she taught me how to prepare the best tequeños ever, and I also asked her to show me how SHE makes the original version of this creamy chicken. She made it and showed me, but she wanted to include the changes and additions all of us in the family had made to the recipe, and it came out to be the best version of the creamy chicken I have ever had.

A couple of weeks ago, she was in a rush, and she didn’t have time to go through all her recipes, so she decided to just call me and ask me for the recipe. This particular moment in time, when my grandmother, my inspiration in the kitchen, my mentor, had called ME for a recipe, was the moment I felt like a real woman.

Therefore, I dedicate this one to my grandmother, Ana Cecilia Sandoval de Ojeda, with all my love.

What you need:

– 4 Chicken Breasts
– 1 Tablespoon Olive Oil (Extra Virgin if preferred)
– 1 Tablespoon Worcestershire Sauce
– ½ Teaspoon Soy Sauce
– 1 Teaspoon Adobo Seasoning (without Pepper)
– ¼ Onion (chopped in small pieces)
– 1 or 2 Garlic Cloves
– ½ Cup Sliced Mushrooms
– ½ to 1 Cup White Wine
– 1 Cup Heavy Whipping Cream
– 3 to 4 Shallots (optional)*
– 2 Tablespoons Chopped Cilantro (optional)*
– 1 Teaspoon Ground Nutmeg (optional)*
– ¼ Cup Sliced Almonds (optional)*

Preparation:

1. First wash the chicken breasts and dry them thoroughly. You can filet them in half (my grandma prefers it this way), you can cook them whole, or you can make your life easier and buy the thin ones instead (just buy double the amount – so 8 thin ones instead of 4 whole ones).

Filete Breasts

Filete Breasts

2. Season the chicken breasts with the olive oil, Worcestershire, soy sauce and adobo. Make sure to get it on both sides. It’s easier if you use a bowl for this step.
3. Leave the chicken breast to soak in all those flavors, and in the meantime cut the shallots and the onions, and begin to sauté them along with the minced garlic on a pan.

Chop Onions and Shallots

Chop Onions and Shallots

4. Add the chicken to the pan and begin to sauté them as well, because they will take a bit to cook thoroughly.
5. After the chicken is partially cooked, add the mushrooms and cilantro, and continue to cook for about 5 more minutes.

Slice Mushrooms

Slice Mushrooms

6. Add the wine to the pan and let it cook at medium heat.
7. When the chicken breasts and the mushrooms start to brown and there is little wine left, you can add the heavy whipping cream and let it cook for a while to mix all the flavors together. NOTE: Don’t let it cook for too long, or the sauce will start to become too thick.

Cook At Medium Heat

Cook At Medium Heat

8. At this point, you can add salt and pepper to taste (if needed), along with the ground nutmeg and almonds.
9. Serve hot with rice, vegetables and plantains.

Pollo A La Ana / Venezuelan Creamy Chicken

Pollo A La Ana / Venezuelan Creamy Chicken

*All the optional ingredients are the result of all of us changing and trying to make the recipe our own.  No matter which one you decide to include or leave out, this creamy chicken will surely be a favorite in your home.

¡Buen Provecho!

6 Responses to “Recipe: Pollo A La Ana | Venezuelan Creamy Chicken”

  1. Fernando March 18, 2013 at 17:46 #

    Great that you are back writing!….and with such a great ‘receta’ and story behind it!

    • mwolowicz March 18, 2013 at 18:38 #

      Fer!

      Thank you for commenting!!! I’m glad you are still reading my posts, even if it takes me a bit to post one🙂

      Mw

  2. Athena December 17, 2014 at 22:40 #

    Hi🙂 I’m making this dish for a Spanish class party in a few days. I would like to know, what’s the amount of servings for this recipe?

    • mwolowicz December 17, 2014 at 22:59 #

      Dear Athena,

      Thank you for visiting the blog and for your comment and question. The amount of servings depends on how many chicken breasts per person you wish to serve, or think people might eat. If you are going to take the dish to a Spanish class party, I would assume other students are also making other dishes, therefore each student may only grab half a chicken breast in order to be able to sample the rest of the food at the party. For example, if you have 25 students in your class, I would make about 12 chicken breasts to be safe. This recipe was created with 4 chicken breasts, so you would have to multiply all ingredients by 3. However, I always recommend a much simpler Venezuelan dish when you must bring a Venezuelan dish to a party, and that is the Guasacaca (Click here for the recipe). It can be served as a dip with chips or as a topper for beef, chicken or pork. You can also try this Fresh Salsa, which is not Venezuelan, but it’s a crowd pleaser. I can also recommend the Venezuelan Smokies, the Beet Salad or the Chicken salad, the Ham Bread or the Passion Fruit Pie. These are all good simple easy Venezuelan recipes that you can make ahead of time to bring to your Spanish Class party. The Ham Bread you could make it even easier by buying pre-made pizza dough at your local supermarket and then just adding the fillings, rolling it, and baking it (following directions that come with the dough). Either way I hope you have a great party and I hope your fellow students enjoy whatever recipe you end up making. Please report back and share pictures if you can.

      MW

  3. ernest January 20, 2015 at 19:06 #

    Recipie is good to know about and start trying it out .

    • mwolowicz January 29, 2015 at 17:07 #

      Ernest,

      Thank you for visiting the blog and for your comment. I hope you try and enjoy the recipe.

      MW

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: