This is a wonderful Salvadoran chicken recipe. It is chicken smothered in a creamy onion-based sauce. Good side dishes are rice, salad, and beans.

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Recipe Summary

prep:
20 mins
cook:
31 mins
total:
51 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper.

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  • Melt butter in a large, deep skillet over medium heat. Cook chicken pieces, in batches if necessary, until browned, 4 to 5 minutes per side. Add 1/2 of the onion rings, wine, chicken bouillon, cinnamon, garlic, thyme, and bay leaves. Cook over low heat until chicken is tender, about 20 minutes.

  • Stir remaining onion rings into the skillet. Cook until softened slightly, about 3 minutes. Transfer chicken to a serving platter.

  • Stir crema Salvadorena into the onion mixture in the skillet until well blended. Spoon over chicken.

Cook's Note:

The crema Salvadorena that I use is made in Houston by the Castro Cheese Company. If you cannot find it in your area you can check their website.

Nutrition Facts

307 calories; protein 19.3g; carbohydrates 7.9g; fat 21.7g; cholesterol 71.8mg; sodium 357.1mg. Full Nutrition
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