Entree: El Salvador – Southern Culinary Region – Pollo en Crema (Salvadoran chicken simmered in a rich, savory cream and tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 8 oz (225 g) each
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) butter
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 cloves garlic, minced (about 6 g)
- 1 medium green bell pepper, sliced (about 6 oz (170 g))
- 1 medium tomato, diced (about 5 oz (140 g))
- 8 oz (225 g) mushrooms, sliced (optional)
- 1 tbsp (15 ml) tomato paste
- 1/2 tsp (1 g) ground achiote (annatto) or 1 tbsp (15 ml) annatto oil for color (optional)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) evaporated milk
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (50 g) crumbled queso fresco or farmer's cheese
- 1 tbsp (15 ml) chopped fresh cilantro for garnish

Instructions

1. Season chicken pieces with 1 tsp salt and 1/2 tsp pepper. Heat oil in a large skillet over medium-high heat and brown chicken on all sides, about 6–8 minutes per side; transfer to a plate.
2. Reduce heat to medium, add butter, and sauté onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in bell pepper, tomato, mushrooms (if using), tomato paste, and achiote (if using). Cook 3–4 minutes until vegetables soften and tomato paste darkens slightly.
4. Pour in chicken stock, heavy cream, and evaporated milk; stir to combine and bring to a gentle simmer.
5. Return browned chicken to the skillet, reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through and sauce has slightly thickened. Stir occasionally and spoon sauce over the chicken.
6. Stir in crumbled queso fresco and adjust salt and pepper to taste. Garnish with chopped cilantro and serve warm with white rice or warm tortillas.