Rating: 4.5 stars
52 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2

Aunt Mary's was a popular brunch restaurant in San Francisco that served Mexican and Salvadoran dishes. My wife and I went every Sunday for a late breakfast. She always ordered Huevos Rancheros; my usual was Pollo en Crema.

Recipe Summary

prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.

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  • Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.

  • Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.

  • Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

483 calories; protein 41.7g; carbohydrates 7.2g; fat 31.6g; cholesterol 166.6mg; sodium 384.9mg. Full Nutrition
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