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Pollo en Crema Recipe
Serve over hot cooked rice or wide noodles; garnish with chopped cilantro.
Servings 6
Ingredients
- 4 pounds bone-in chicken pieces, trimmed
- 3 garlic cloves, thinly sliced
- 3 dried chipolte chile peppers, stems and seeds removed
- 1 cup sour cream
- 1/8 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, thinly sliced
- 2 large Roma tomatoes, finely chopped
Instructions
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In a large skillet, sear chicken skin side down in a single layer over medium high heat, about 3 minutes.
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Sprinkle evenly with garlic; add chiles and water to cover.
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Bring just to boiling. Reduce heat;simmer until chicken is completely cooked thorough and a meat thermometer inserted into thickest part of the chicken reads 165 degrees.
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Transfer chicken to a plate, reserving chiles and liquid.
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Place chiles and 2 cups liquid from the pan to a blender, add sour cream and salt. Process until smooth.
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Return pan to stovetop. Add oil, heat over medium-high. Add onion and tomato stirring occasionally, for 3 minutes.
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Add chile mixture, bring to just to boiling.
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Nestle chicken into chile mixture, simmer until chicken is heated through, about 5 minutes. Serve.
Recipe Notes
Be careful when blending hot foods, the contents expand rapidly, causing a risk for scalding. To be sage before blending remove center piece and place a towel over the opening.