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Chicken in Cream Sauce
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Indulge in Chef John's creamy Salvadoran chicken stew - rich, spicy, and oh so satisfying comfort food.
Ingredients:
  • 1 (5 pound) whole chicken
  • 2 cups chicken broth
  • 2 cups water
  • 1 cup Mexican crema or sour cream
  • 2 plum tomatoes, cut into 1/4-inch slices
  • 2 red peppers, cut into 1-inch chunks
  • 2 jalapeno peppers, sliced into rings
  • 1 onion, cut into 1-inch chunks
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 pinch cayenne pepper
  • fresh cilantro, chopped
Instructions:
  • Place the chicken (breast-side up) in a large stockpot along with chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper. Make sure all ingredients are submerged in the liquid. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 1 hour.
  • Using a pair of tongs, gently flip the chicken over. Cover the stockpot and let it simmer for about 30 minutes until the chicken is fully cooked. An instant-read thermometer should read 165 degrees F (74 degrees C) when inserted into the thickest part of the thigh near the bone. Take the chicken out of the mixture and set it aside.
  • Turn the heat to high and bring the mixture to a rolling boil, removing any excess fat that floats to the top, which should take about 5 to 10 minutes.
  • Cut the chicken into serving-size pieces and add them back to the stockpot. Stir in the chopped cilantro and cook until the chicken is heated through, approximately 5 minutes.

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