Entree: Guatemala – National Cuisine – Pollo en Crema (Guatemalan braised chicken in a rich creamy tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (approx. 24 oz / 680 g total)
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 8 g)
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 small green bell pepper, sliced (about 4 oz / 115 g)
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream or Guatemalan crema fresca
- 1 tbsp (15 ml) lime juice
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 bay leaf
- 1 tbsp (14 g) unsalted butter
- 1/4 tsp (1 g) ground achiote or annatto powder (optional, for color)

Instructions

1. Pat the chicken thighs dry and season with 1 tsp salt and 1/2 tsp pepper. Heat the vegetable oil in a large skillet over medium-high heat and brown the chicken on both sides, about 5 minutes per side; transfer to a plate.
2. Reduce heat to medium, add butter to the same skillet, then sauté the sliced onion and green pepper until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomato, tomato colorant if using, and 1/2 tsp salt; cook until tomatoes begin to break down, about 4 minutes. Add the chicken broth and bay leaf, scraping up browned bits.
4. Return the browned chicken to the skillet, reduce heat to low, cover, and simmer 20–25 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
5. Remove the bay leaf and, off heat, stir in the heavy cream and lime juice. Simmer gently 3–4 minutes to meld flavors; do not boil vigorously once cream is added.
6. Adjust seasoning with remaining salt and pepper to taste, stir in chopped cilantro, and serve hot with rice or warm tortillas.