Entree: El Salvador – National Cuisine – Pollo en Crema (Chicken simmered in a rich creamy sauce with onions and peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 150 g)
- 3 cloves garlic, minced
- 1 medium tomato, chopped (about 180 g)
- 1 small red bell pepper, thinly sliced (about 115 g)
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 g) crema fresca or sour cream
- 1 bay leaf
- 1/2 tsp (1 g) dried oregano
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Season the chicken thighs with 1 tsp salt and 1/2 tsp pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken on both sides until golden, about 4–5 minutes per side; transfer to a plate and set aside.
2. Reduce heat to medium. In the same skillet, add the sliced onion and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the chopped tomato and sliced bell pepper and cook until vegetables begin to soften, about 3–4 minutes.
3. Return the browned chicken to the skillet. Add the chicken broth, bay leaf, and dried oregano. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender, about 20–25 minutes.
4. Remove the bay leaf. Reduce heat to low and stir in the heavy cream and crema fresca or sour cream. Simmer gently until the sauce thickens slightly, 4–6 minutes; do not boil. Adjust seasoning with salt and pepper to taste.
5. Finish with chopped cilantro and optional lime juice. Serve hot with rice or warm tortillas.