This Salvadorian Pollo en Crema (chicken in cream) is one of our favorite Central American dishes. Tender pieces of juicy chicken breast are smothered in a rich cream sauce, along with peppers and onions. Best of all it is done in under an hour.
Cuisine Central American, Hispanic, Latino, Salvadorian
Servings 4people
Calories 350kcal
Equipment
Large pan or skillet
Ingredients
2Chicken Breasts
2TablespoonOlive or Vegetable Oil
1teaspoonAdobo Seasoning
1teaspoonTaco or Fajita Seasoningoptional
2Bell PeppersAssorted colors
1Medium white onion or half large onion
3Garlic Cloves
2Tomatoes
1Jalapeno
1CupChicken Broth
1CupSalvadorian CreamCrema Salvadorena
Salt and pepper to taste
Instructions
Slice the chicken into thin slices. Season with the adobo seasoning. If you desire a little more flavor you can season the chicken with a little taco or fajita seasoning, but this is not traditional and do not use too much as you do not want the flavor to take over the dish.
Cut the onion and peppers into slices. Dice the tomato and jalapeno and mince the garlic.
In a large skillet or pan heat the oil over medium-high heat. When heated, add in the onion, jalapeno, and bell pepper and sauté for about 5 minutes. Add in the garlic and cook for an additional 3 minutes, stirring frequently.
Push the veggies to one side one the pan and add in the seasoned chicken. Brown the chicken slices on all sides, until there is no pink visible on the outside of the chicken slices, then mix the peppers and chicken together. This typically takes about 5 minutes.
Stir in the chicken broth and tomatoes. Bring to a boil then reduce the heat to low. Stir well and simmer for about 5 minutes.
Stir in the crema until well combined and then simmer for 30 minutes, uncovered.
Season with salt and pepper, to taste, before serving.