Salvadoran Pollo en Crema is a traditional Salvadorean (from El Salvador) recipe for a classic dish of seasoned chicken and onion with bell peppers cooked in a chicken stock and crema sauce. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Salvadoran Pollo en Crema.
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Salvadorean Pollo en Crema (chicken in cream) is one of the classic Central American dishes. Tender pieces of juicy chicken breast smothered in a rich, sauce, based on cultured cream, along with bell peppers and onions. Best of all it's ready in under an hour.
Ingredients:
2 Chicken Breasts
2 tbsp Olive or Vegetable Oil
1 tsp Adobo Seasoning
1 tsp Taco seasoning or Fajita Seasoning
2 Bell Peppers (use assorted colours)
1 Medium white onion or 1/2 a large onion
3 Garlic Cloves
2 Tomatoes
1 Jalapeño chilli
250ml Chicken stock
250ml Crema Salvadoreña (Salvadorean cream)
Salt and freshly-ground black pepper, to taste
Method:
Cut the chicken into thin slices. Season these with a blend of the adobo seasoning and the taco or fajita seasoning.
Cut the onion and bell peppers into slices. Dice the tomato and jalapeño and mince the garlic.
Set a large frying pan over medium-high heat. Once hot add the oil and use to fry the onion, jalapeño, and bell pepper for about 5 minutes. Add in the garlic and cook for an additional 3 minutes, stirring frequently.
Using a spatula, push the vegetables to the side of the pan then add in the seasoned chicken. Brown the chicken slices on all sides, until there is no pink visible on the outside. At this point mix the chicken and the vegetables together then continue cooking for a further 5 minutes.
Stir in the chicken stock and tomatoes. Bring to a boil then reduce the heat to low. Stir well and simmer for about 5 minutes.
Finally, stir in the crema, mixing until fully combined. Return to a simmer and cook, uncovered, for 30 minutes.
Adjust the seasoning with salt and freshly-ground black pepper, then serve.
