Pollo En Crema: Spicy Salvadorian Chicken Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 big chicken (4 lbs ideal)
- 1 onion, chopped
- 2 red bell peppers, chopped or julienned
- 2 jalapenos, sliced
- 2 roma tomatoes, sliced
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1 bay leaf
- cayenne pepper
- 2 cups chicken broth
- 2 cups water
- 1 cup sour cream or 1 cup Mexican crema
- salt
- fresh ground black pepper
- 1⁄2 cup chopped fresh cilantro
directions
- Place whole chicken in the bottom of a large stewpot. Pour in chicken broth and water.
- Add the sour cream, chopped onion, peppers, jalapenos, tomatoes, garlic, and your spices. Don't worry about the sour cream curdling--it will smooth out in the last cooking step.
- Cover and simmer on low for 1 hour.
- Lift the lid, turn the chicken over, and recover. Simmer for another 30 minutes.
- Remove chicken from simmering stock (crema). Allow to cool.
- In the meantime, turn up the heat under the crema to high. When it's boiling you may skim off the fat/ super spicy oils.
- Cut the cooled chicken into serving pieces. Make sure to pull little bits from the bones as well. Put chicken pieces back into the pot with the hot crema.
- Stir in a large handful of chopped cilantro.
- Serve this beautifully simple soup with Spanish rice and a side of beans.
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