Pollo En Crema: Spicy Salvadorian Chicken Soup

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READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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