Chicken in Cream Sauce

Chicken in Cream Sauce

Chef John 15818

"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 2 h 20 m {{adjustedServings}} servings 483 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  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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Reviews 9

  1. 11 Ratings

Baking Nana

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 brown the chicken....' etc...etc... I decided to trust the recipe and I am so glad I did. One comment - there is a lot of chicken fat that needs to be skimmed off. If making this for company I would make the whole thing the day before - remove the chicken and vegetables - skim off as much fat as possible and refrigerate it - then skim off more fat once it had thoroughly chilled. Re-heat on low - make the rice and you have a wonderful, flavorful, easy meal. **** NOTE: You can use chicken pieces in this but they need to be bone in, skin on to give this dish that extra flavor. Remove the skin and bones prior to adding the chicken back into the sauce. Thanks Chef John for another keeper to add into the rotation.

Emily Kris

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, about 1 hour. Also, I was worried it would be too spicy for my kids, so I only added 1 jalapeƱo. It gave nice flavor, but no spice at all, so if you like a little zip I don't think both jalapeƱos and the cayenne pepper would be too much at all. I will put them all in next time. Amazing & awesome! Thank you for a great recipe!


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 to the eye. Secondly, with the liquid listed, my chicken was not even close to submerged. I did add one more cup of liquid and equivalent spices so that the liquid was close to the top of the chicken. Flavor was good, but did not look good.