Entree: Guatemala – Southern Culinary Region – Pollo en Crema (Chicken simmered in a rich creamy tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 medium red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) annatto (achiote) paste or 1 tsp (2 g) smoked paprika if unavailable
- 1/2 tsp (1 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 2 tbsp (8 g) chopped fresh cilantro, plus extra for garnish
- 1 lime, cut into wedges for serving

Instructions

1. Pat the chicken thighs dry and season all over with salt and pepper. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat and brown the chicken, skin-side down first, about 5–7 minutes per side until golden. Remove chicken and set aside.
2. Reduce heat to medium, add the butter, then add the sliced onion and bell pepper. Sauté until softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in crushed tomatoes, chicken stock, annatto paste, cumin, and oregano. Scrape any browned bits from the bottom of the pot. Return chicken to the pan, skin-side up, nestling into the sauce.
4. Bring to a gentle simmer, cover, and cook 20 minutes to 30 minutes until the chicken is cooked through and near-tender.
5. Stir in the heavy cream, reduce heat to low, and simmer uncovered 8–10 minutes until the sauce thickens slightly and flavors meld. Adjust salt and pepper to taste.
6. Finish with chopped cilantro and serve the Pollo en Crema hot with lime wedges, alongside steamed white rice or warm tortillas.