Name: Chicken in Cream Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Whole chicken - 1 (5 pound); Chicken broth - 2 cups; Water - 2 cups; Mexican crema or sour cream - 1 cup; Plum tomatoes, cut into 1/4-inch slices - 2; Red peppers, cut into 1-inch chunks - 2; Jalapeno peppers, sliced into rings - 2; Onion, cut into 1-inch chunks - 1; Garlic, crushed - 2 cloves; Dried oregano - 1 teaspoon; Bay leaf - 1; Cayenne pepper - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Fresh cilantro, chopped - 1 pinch

Ingredients for - Chicken in Cream Sauce

1. Whole chicken 1 (5 pound)

2. Chicken broth 2 cups

3. Water 2 cups

4. Mexican crema or sour cream 1 cup

5. Plum tomatoes, cut into 1/4-inch slices 2

6. Red peppers, cut into 1-inch chunks 2

7. Jalapeno peppers, sliced into rings 2

8. Onion, cut into 1-inch chunks 1

9. Garlic, crushed 2 cloves

10. Dried oregano 1 teaspoon

11. Bay leaf 1

12. Cayenne pepper 1 pinch

13. Salt and ground black pepper to taste 1 pinch

14. Fresh cilantro, chopped 1 pinch

How to cook deliciously - Chicken in Cream Sauce

1 . Stage

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 . Stage

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 . Stage

Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.

4 . Stage

Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.