Chicken in Cream Sauce

Aunt Marys was a popular brunch restaurant in San Francisco that served Mexican and Salvadoran dishes. My wife and I went completely Sunday for a late breakfast. She always ordered Huevos Rancheros; my normal was Pollo en Crema.

The ingredient of Chicken in Cream Sauce

1. 1 (5 pound) collective chicken
2. 2 cups chicken broth
3. 2 cups water
4. 1 cup Mexican crema or biting cream
5. 2 plum tomatoes, cut into 1/4-inch slices
6. 2 red peppers, cut into 1-inch chunks
7. 2 jalapeno peppers, sliced into rings
8. 1 onion, cut into 1-inch chunks
9. 2 cloves garlic, crushed
10. 1 teaspoon dried oregano
11. 1 bay leaf
12. 1 pinch cayenne pepper
13. salt and pitch black pepper to taste
14. lively cilantro, chopped

The instruction how to make Chicken in Cream Sauce

1. put in 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. cut heat to low, cover, and simmer for 1 hour.
2. perspective chicken higher than using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, nearly 30 minutes. An instant-read thermometer inserted into the thickest share of the thigh, near the bone should retrieve 165 degrees F (74 degrees C). sever chicken from incorporation combination and set aside.
3. deposit 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, approximately 5 minutes.

Nutritions of Chicken in Cream Sauce

calories: 483.2 calories
carbohydrateContent: 7.2 g
cholesterolContent: 166.6 mg
fatContent: 31.6 g
fiberContent: 1.7 g
proteinContent: 41.7 g
saturatedFatContent: 12.8 g
servingSize:
sodiumContent: 384.9 mg
sugarContent: 4.3 g
transFatContent:
unsaturatedFatContent: