Chicken in Cream Sauce

Chicken in Cream Sauce

Chef John 21711

"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."


2 h 20 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 12 Ratings


Talk about great FLAVOR - this is it! Chef John has done it again. Perfect as written, no need to change a thing. As I was making this, I was second guessing the recipe - 'Maybe I should brow...

Oh my goodness, this is one of the best meals I've ever made! I used 4 chicken legs with the thighs attached because I didn't want to take a whole chicken out and cut it up. It cooked faster, ab...

Prepared as recipe stated, but had two problems. The recipe listed sour cream as an option, which I used; however, this separated even though I did not even bring it to a boil. Very unappealing ...

Made this yesterday and my kids and hubby loved it! Not spicy at all for kids. I also made some Spanish rice with in and mixed it in with the chicken after serving them into individual bowls... ...

This recipe was DELICIOUS!! I did add some corn starch to thicken the sauce, though, but otherwise pretty much followed the directions exactly. Served it with Mexican rice, re-fried beans, and c...

Excellent! I used a can of Rotel tomatoes and added a bag of frozen green peas and served it over rice. I also thickened it with a little arrowroot. Very delicious!

Oh! MY! I made this recipe for dinner tonight, and it was absolutely delicious! I recommend highly that you try this recipe. At first, I thought that it was going to be too spicy with the jal...

Awesome. Proud of myself for trying it and even more proud of my kids who loved it!

LOVED the flavor of this dish. I will be making it again and again. I followed the recipe as is but thickened the broth with a little flour at the end since i like it thicker. Thanks for the rec...