Entree: El Salvador – Northern Culinary Region – Pollo en Crema (Chicken simmered in a rich creamy savory sauce with vegetables common in Salvadoran home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 1.75 lb (800 g) total
- 2 tbsp (15 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 150 g)
- 1 medium red bell pepper, sliced (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 medium tomato, diced (about 5 oz / 140 g) or 1/2 cup (120 ml) canned crushed tomato
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) crema or sour cream
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 1 tbsp (15 ml) fresh lime juice (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) butter (optional, to finish the sauce)

Instructions

1. Pat chicken dry, season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper, then lightly dredge in 2 tbsp (15 g) flour, shaking off excess. In a large skillet over medium-high heat, heat 2 tbsp (30 ml) vegetable oil and brown chicken on both sides until golden, 4–5 minutes per side. Transfer chicken to a plate.
2. Reduce heat to medium and add onion and red bell pepper to the skillet; sauté until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant. Stir in diced tomato or canned tomato and cook 2–3 minutes to meld flavors.
3. Add chicken stock, cumin, bay leaf, and remaining salt and pepper; return the chicken to the skillet. Bring to a gentle simmer, cover partially, and cook 18–22 minutes until chicken is cooked through and juices run clear.
4. Remove the chicken to a warm plate. Stir heavy cream and crema or sour cream into the skillet sauce, simmer gently 3–5 minutes until sauce thickens slightly. Do not boil rapidly to prevent curdling. Taste and adjust seasoning; add lime juice if using.
5. Return chicken to the sauce to warm through, spoon sauce over the pieces, and finish with 1 tbsp (15 ml) butter if desired for sheen. Sprinkle with chopped cilantro and serve hot with white rice or tortillas.