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.

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Ingredients

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

Directions

  • 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; 31.6 g total fat; 167 mg cholesterol; 385 mg sodium. 7.2 g carbohydrates; 41.7 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2012
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 brown the chicken....' etc...etc... I decided to trust the recipe and I am so glad I did. One comment - there is a lot of chicken fat that needs to be skimmed off. If making this for company I would make the whole thing the day before - remove the chicken and vegetables - skim off as much fat as possible and refrigerate it - then skim off more fat once it had thoroughly chilled. Re-heat on low - make the rice and you have a wonderful flavorful easy meal. NOTE: You can use chicken pieces in this but they need to be bone in skin on to give this dish that extra flavor. Remove the skin and bones prior to adding the chicken back into the sauce. Thanks Chef John for another keeper to add into the rotation. Read More
(35)

Most helpful critical review

Rating: 3 stars
07/14/2012
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 to the eye. Secondly with the liquid listed my chicken was not even close to submerged. I did add one more cup of liquid and equivalent spices so that the liquid was close to the top of the chicken. Flavor was good but did not look good. Read More
(12)
51 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/25/2012
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 brown the chicken....' etc...etc... I decided to trust the recipe and I am so glad I did. One comment - there is a lot of chicken fat that needs to be skimmed off. If making this for company I would make the whole thing the day before - remove the chicken and vegetables - skim off as much fat as possible and refrigerate it - then skim off more fat once it had thoroughly chilled. Re-heat on low - make the rice and you have a wonderful flavorful easy meal. NOTE: You can use chicken pieces in this but they need to be bone in skin on to give this dish that extra flavor. Remove the skin and bones prior to adding the chicken back into the sauce. Thanks Chef John for another keeper to add into the rotation. Read More
(35)
Rating: 5 stars
06/25/2012
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 brown the chicken....' etc...etc... I decided to trust the recipe and I am so glad I did. One comment - there is a lot of chicken fat that needs to be skimmed off. If making this for company I would make the whole thing the day before - remove the chicken and vegetables - skim off as much fat as possible and refrigerate it - then skim off more fat once it had thoroughly chilled. Re-heat on low - make the rice and you have a wonderful flavorful easy meal. NOTE: You can use chicken pieces in this but they need to be bone in skin on to give this dish that extra flavor. Remove the skin and bones prior to adding the chicken back into the sauce. Thanks Chef John for another keeper to add into the rotation. Read More
(35)
Rating: 5 stars
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 turn it over. Please don't knock a recipe because you didn't do it correctly! This is great. Just know what you are supposed to do before you start cooking. Read More
(24)
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Rating: 5 stars
07/23/2012
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 about 1 hour. Also I was worried it would be too spicy for my kids so I only added 1 jalapeño. It gave nice flavor but no spice at all so if you like a little zip I don't think both jalapeños and the cayenne pepper would be too much at all. I will put them all in next time. Amazing & awesome! Thank you for a great recipe! Read More
(16)
Rating: 3 stars
07/14/2012
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 to the eye. Secondly with the liquid listed my chicken was not even close to submerged. I did add one more cup of liquid and equivalent spices so that the liquid was close to the top of the chicken. Flavor was good but did not look good. Read More
(12)
Rating: 5 stars
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 jalapeños but surprisingly it was mild. I am not lying this was restaurant good! And easy to make! This will be something I make again on a cold winter's day. Read More
(7)
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Rating: 5 stars
05/30/2015
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! Read More
(5)
Rating: 5 stars
09/11/2012
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... thanks for a DELICIOUS and HEALTHY recipe! Read More
(5)
Rating: 5 stars
09/24/2012
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 corn tortillas. Read More
(5)
Rating: 5 stars
11/12/2015
This was delicious. I wanted a lower fat version so I used 2 1/2 lbs of Chicken Tenders instead of the whole chicken. I did not give up the sour cream yet by using skinless breasts it did eliminate a good bit of the fat calories and this dish was still amazing. I used roasted jarred red peppers. I added the cilantro toward the end so that the fresh flavor was not cooked out of it. I did not add the sour cream until I had taken the chicken out of the broth at the very end just before serving. I could see that the broth was very thin and I desired it thicker so I mixed 1/4c of Wondra flour into the sour cream making sure that the flour and sour cream were well mixed before I added it....did not want any flour lumps. I then added the mixture to the broth at a low temp and mixed until it thickened. It came out beautifully thickened and the sour cream sauce stayed perfect. Be patient with the thickening at the lower temperature....you do NOT want to boil the sour cream or it will separate. Read More
(4)