Chicken in Cream Sauce recipe
All Recipes Meat and Poultry Recipes Chicken Whole Chicken Recipes
Ingredients
- 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
Nutrition Info
- 483.2 caloriescarbohydrate: 7.2 gcholesterol: 166.6 mgfat: 31.6 gfiber: 1.7 gprotein: 41.7 gsaturatedFat: 12.8 gservingSize: -sodium: 384.9 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken in Cream Sauce
Directions
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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.