Pollo a La Crema Delicioso - Dairy Free

Ingredients

• 2 Tbs olive oil or the oil of your choice
• 4 cups boneless chicken breasts, cut in strips
• 1 sweet onion, cut in half lengthwise and chopped into large pieces
• 4 Tbs chopped garlic
• ½  pound Cremini mushrooms, sliced fairly thick
• 2 cups carrot coins sliced thinly
• ½  Tbs paprika ( or more if desired)
• 2 cups cashew cream
• ½ cup cashew sour cream (optional)
• 2 Tbs corn starch mixed with 2 Tbs water
• 1 tsp cayenne (optional)

Directions

I use multiple cast iron skillets to do this dish faster. I would recommend two pans at a minimum.

1. Pour the cream into a large fry pan and turn it on low to warm while the rest of the ingredients are being sautéed.
2. Add the paprika. (And cayenne if desired - try it, you’ll like it) Stir until well mixed.
3. Sauté mushrooms until they soften and release moisture.
4. Add the mushrooms to the warming cream with any moisture still in the mushroom pan and bring to a simmer.
5. Heat oil in large frying pan.
6. Sauté onions until they are almost translucent, then remove them from the pan and add to the cream pan.
7. Sauté carrot coins until they are crunchy tender, then add to the cream pan.
8. Sauté chicken until chicken is no longer pink. Add the chicken to the cream pan.
9. Add a few tablespoons of water to the sauté pan and deglaze it, adding the results to the cream sauce.
10. Simmer, but don’t boil, for 10 minutes or until the chicken is tender.
11. Add the corn starch/water mixture and stir in well.
12. Remove from the heat and stir in the sour cream. Mixture should be a creamy texture like the consistency of a thick white sauce.
13. Serve hot with Spanish rice and warmed tortillas of choice or use tortilla chips and scoop the mixture with them or ladle over burritos.