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Pollo en Crema, is a heart-warming dish that showcases the comforting flavours of Salvadoran cuisine. Known for its rich, velvety sauce and tender chicken, this dish is a favourite for family dinners and special occasions alike.
Its creamy texture and savoury taste make it a standout in the array of Salvadoran culinary offerings. Whether served with rice, fresh tortillas, or a side of vegetables, Pollo en Crema embodies the cosy, homemade essence of El Salvador’s traditional cooking.
What Is Pollo en Crema?
Pollo en Crema is a flavourful dish that features chicken simmered in a luscious cream based sauce infused with local ingredients. The dish is as much about its simplicity as it is about its ability to transform humble ingredients into something luxurious and satisfying.
While it’s often associated with home cooking, Pollo en Crema also makes appearances at festive gatherings, where it’s celebrated for its comforting appeal.
In Salvadoran households, it’s common to find this dish paired with white rice, which soaks up the creamy sauce, or fresh, warm tortillas, providing the perfect complement to its rich flavours. Though the dish is straightforward to prepare, its bold, comforting taste leaves a lasting impression on anyone who tries it.
Ingredients and Taste
The star of Pollo en Crema is tender, bone-in chicken, often lightly browned to enhance its flavour before being simmered in a silky cream sauce.
The sauce itself is the soul of the dish, made with heavy cream or sour cream, which gives it a smooth, rich consistency. Garlic, onions, and bell peppers add depth, while a touch of chicken broth brings balance and enhances the overall flavour.
The taste is a harmonious blend of savoury, creamy, and slightly tangy notes. The chicken is tender and juicy, absorbing the flavours of the sauce, while the vegetables lend a subtle sweetness and texture.
Some variations include a hint of spice or the addition of fresh cilantro, depending on regional or familial preferences. It’s the kind of dish that feels indulgent but not overpowering, striking a perfect balance between richness and lightness.
A Taste of History
Pollo en Crema is a dish deeply rooted in the traditions of Central America, particularly El Salvador, where it reflects the region’s agricultural abundance and culinary ingenuity.
Cream based dishes have long been part of Salvadoran cuisine, a nod to the influence of Spanish colonization, which introduced dairy products to the region.
Over time, Salvadorans adapted these ingredients to their local palate, creating dishes like Pollo en Crema that highlight the unique flavours of their land.
The dish’s versatility and simplicity made it a household favourite, passed down through generations with slight variations in each family’s recipe. Its preparation reflects the heart of Salvadoran cooking, meals that bring people together, combining accessible ingredients with bold flavours.
Pollo en Crema (Chicken in Cream Sauce) Recipe
Serves: 4 people
Ingredients:
- 4 bone-in skinless chicken thighs, or chicken drumsticks
- 2 tbsp vegetable oil
- 1 medium white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Directions
Begin by seasoning the chicken thighs with salt, pepper, cumin, and paprika on all sides. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, sear the chicken thighs for about 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, lower the heat to medium and add the sliced onions and minced garlic. Sauté for 2-3 minutes until the onions turn translucent and the garlic becomes fragrant. Scrape up any browned bits from the bottom of the pan to enhance the flavour.
Add the sliced red and green bell peppers to the skillet and continue cooking for 3-4 minutes until they begin to soften. Stir in the diced tomatoes, allowing them to break down slightly and release their juices.
Return the seared chicken thighs to the skillet, nestling them among the vegetables. Pour in the chicken stock, ensuring the chicken is partially submerged. Cover the skillet with a lid and simmer over low heat for 20 minutes, allowing the flavours to meld and the chicken to cook through.
While the chicken simmers, combine the heavy cream and sour cream in a small bowl, whisking until smooth. This ensures a creamy texture without lumps when added to the sauce.
Once the chicken is cooked through (internal temperature should reach 165°F/74°C), reduce the heat to low and gently stir in the cream mixture. Simmer uncovered for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Sprinkle freshly chopped cilantro over the dish for a burst of colour and flavour. For a tangy twist, squeeze lime juice over the chicken before serving.
Serve Pollo en Crema warm with a side of white rice or fresh corn tortillas to soak up the creamy sauce. Garnish with additional cilantro, and pair with a crisp salad or refried beans for a complete meal. For an authentic touch, offer lime wedges and hot sauce on the side to cater to individual tastes.
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