- 1 (5 pound) whole chicken
- 2 cups chicken broth
- 2 cups water
- 1 cup Mexican crema or sour cream
- 2 plum tomatoes, cut into 1/4-inch slices
- 2 red peppers, cut into 1-inch chunks
- 2 jalapeno peppers, sliced into rings
- 1 onion, cut into 1-inch chunks
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- fresh cilantro, chopped
- 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.
05/02/2018
recipepes.com
Chicken in Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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