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.



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


Instructions Checklist
  • Season chicken with salt and pepper.

  • 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; 21.7 g total fat; 72 mg cholesterol; 357 mg sodium. 7.9 g carbohydrates; 19.3 g protein; Full Nutrition