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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Aunt Mary's was a popular brunch restaurant in San Francisco that served Mexican and Salvadorian dishes. My wife and I went every Sunday for a late breakfast. She always ordered Huevos Rancheros; my usual was Pollo en Crema. 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 |
Directions:
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. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
2. Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
3. Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
4. Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.
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