Chicken in Cream Sauce Recipe

Name: Chicken in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 pound) whole chicken; 2 cups chicken broth; 2 cups water; 1 cup Mexican crema or sour cream; 2 plum tomatoes, cut into 1/4-inch slices; 2 red peppers, cut into 1-inch chunks; 2 jalapeno peppers, sliced into rings; 1 onion, cut into 1-inch chunks; 2 cloves garlic, crushed; 1 teaspoon dried oregano; 1 bay leaf; 1 pinch cayenne pepper; salt and ground black pepper to taste; fresh cilantro, chopped

Servings: persons

1 (5 pound) whole chicken
2 cups chicken broth
2 cups water
1 cup Mexican crema or sour cream
2 plum tomatoes, cut into 1/4-inch slices
2 red peppers, cut into 1-inch chunks
2 jalapeno peppers, sliced into rings
1 onion, cut into 1-inch chunks
2 cloves garlic, crushed
1 teaspoon dried oregano
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
fresh cilantro, chopped

1
Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid.
2
Bring to a boil over medium heat.
3
Reduce heat to low, cover, and simmer for 1 hour.
4
Turn chicken over using a pair of tongs.
5
Cover stockpot and simmer until chicken is cooked through, about 30 minutes.
6
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
7
Remove chicken from mixture and set aside.
8
Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
9
Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (5 pound) whole chicken, 2 cups chicken broth, 2 cups water, 1 cup Mexican crema or sour cream, and more.

Yes, Chicken in Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken in Cream Sauce

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