Chicken in Cream Sauce Recipe - Allrecipes.com
Chicken in Cream Sauce Recipe
1 Photo
Chicken in Cream Sauce
See how to make this savory Salvadorian stewed chicken dish. See more
  • READY IN ABOUT hrs

Chicken in Cream Sauce

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 20 mins

Directions

  1. 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.
  2. 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.
  3. Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
  4. Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Jul 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.

 

10 Ratings

Jul 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!

 
Sep 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!

 
Sep 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 corn tortillas.

 
Feb 18, 2014

Awesome. Proud of myself for trying it and even more proud of my kids who loved it!

 
Jul 16, 2013

LOVED the flavor of this dish. I will be making it again and again. I followed the recipe as is but thickened the broth with a little flour at the end since i like it thicker. Thanks for the recipe!YUMMY

 
Sep 11, 2012

This recipe is amazing as written. I didn't make any alterations. I served it with Mexican rice per Chef John's suggestion.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 41.7 g
  • 83%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Chicken Chimichangas with Sour Cream Sauce

See how to make cheesy chicken chimichangas in a savory sauce.

Chicken in Cream Sauce

See how to make this savory Salvadorian stewed chicken dish.

Chicken Breasts in Caper Cream Sauce

See how to make chicken breasts in a creamy dill and caper sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States