-
-
My review
Chicken in Cream Sauce
59k
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 20 m servings 483Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4351 Ratings
-
-
-
-
-
Most helpful positive review
6/25/2012
Talk about great FLAVOR - this is it! Chef John has done it again. Perfect as written, no need to change a thing. As I was making this, I was second guessing the recipe - 'Maybe I should brow...
Most helpful critical review
7/14/2012
Prepared as recipe stated, but had two problems. The recipe listed sour cream as an option, which I used; however, this separated even though I did not even bring it to a boil. Very unappealing ...
Most helpful
Most positive
Least positive
Newest
6/25/2012
Talk about great FLAVOR - this is it! Chef John has done it again. Perfect as written, no need to change a thing. As I was making this, I was second guessing the recipe - 'Maybe I should brow...
11/10/2015
People watch to video. Chef Johns says the sour cream will break and curdle and shows how to fix that. It also clearly shows the chicken is only half submerged in the liquid. That is why you ...
7/23/2012
Oh my goodness, this is one of the best meals I've ever made! I used 4 chicken legs with the thighs attached because I didn't want to take a whole chicken out and cut it up. It cooked faster, ab...
7/14/2012
Prepared as recipe stated, but had two problems. The recipe listed sour cream as an option, which I used; however, this separated even though I did not even bring it to a boil. Very unappealing ...
10/27/2014
Oh! MY! I made this recipe for dinner tonight, and it was absolutely delicious! I recommend highly that you try this recipe. At first, I thought that it was going to be too spicy with the jal...
5/30/2015
Excellent! I used a can of Rotel tomatoes and added a bag of frozen green peas and served it over rice. I also thickened it with a little arrowroot. Very delicious!
9/23/2012
This recipe was DELICIOUS!! I did add some corn starch to thicken the sauce, though, but otherwise pretty much followed the directions exactly. Served it with Mexican rice, re-fried beans, and c...
9/11/2012
Made this yesterday and my kids and hubby loved it! Not spicy at all for kids. I also made some Spanish rice with in and mixed it in with the chicken after serving them into individual bowls... ...
12/9/2015
I made it exactly as written, I even made my own Mexican crema. The flavour is missing something but I'm not sure what that something is.