Pollo En Crema Spicy Salvadorian Chicken Soup Recipes

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.

Steps:

• Place whole chicken in the bottom of a large stewpot. Pour in chicken broth and water.
• Add the sour cream, chopped onion, peppers, jalapenos, tomatoes, garlic, and your spices. Don't worry about the sour cream curdling--it will smooth out in the last cooking step.
• Cover and simmer on low for 1 hour.
• Lift the lid, turn the chicken over, and recover. Simmer for another 30 minutes.
• Remove chicken from simmering stock (crema). Allow to cool.
• In the meantime, turn up the heat under the crema to high. When it's boiling you may skim off the fat/ super spicy oils.
• Cut the cooled chicken into serving pieces. Make sure to pull little bits from the bones as well. Put chicken pieces back into the pot with the hot crema.
• Stir in a large handful of chopped cilantro.
• Serve this beautifully simple soup with Spanish rice and a side of beans.