James Grant
@jamesgra
Creamy Chicken a la Crema
A rich and flavorful chicken dish simmered in a creamy sauce with mushrooms, poblano peppers, and spices, perfect for a comforting meal any day of the week.
Details
- Cuisine:mexican
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:18
- Views:5
Recipe Information
- Prep time30 min.
- Cook time2 min.
- Total time32 min.
- Servings6
Ingredients
- 2 tablespoons
- 1 (4.5 pound)
- 1
- 2 cups
- 1 tablespoon
- 1 tablespoon
- 1/4 teaspoon
- 1 teaspoon
- 2 teaspoons
- 1 teaspoon
- 4 cloves
- 3
- 1 (14.5 ounce) can
- 4 cups
- 1
- 1 1/2 cups
- 2 sprigs
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Chicken a la Crema.
Step 1
In a Dutch oven, warm olive oil over high heat.
Step 2
Add quartered chicken pieces and sear them for 6 to 8 minutes, turning until they achieve a rich, dark color and the fat has rendered.
Step 3
Once browned, transfer the chicken to a bowl and set aside.
Step 4
Lower the heat to medium and toss in chopped onion, sliced mushrooms, and a pinch of kosher salt.
Step 5
Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are beautifully caramelized.
Step 6
Next, introduce chili powder, cayenne pepper, black pepper, ground cumin, dried oregano, minced garlic, and sliced poblano peppers.
Step 7
Cook for about 3 minutes, allowing the peppers to soften and release their flavors.
Step 8
Pour in diced tomatoes, chicken broth, and a bay leaf, then stir in 1 cup of crème fraîche along with fresh oregano.
Step 9
Bring this vibrant mixture to a gentle simmer.
Step 10
Nestle the browned chicken back into the pot, ensuring it’s submerged in the broth.
Step 11
Reduce the heat to low or medium-low, maintaining a gentle simmer for approximately 1 hour and 15 minutes, stirring occasionally until the chicken is tender and fully cooked.
Step 12
Using tongs, carefully lift the chicken into a bowl and let it cool slightly.
Step 13
Increase the heat to medium-high and let the braising liquid reduce by half, about 15 to 20 minutes, skimming off any fat that rises to the surface.
Step 14
Once the chicken is cool enough to handle, discard the skin and bones, or save them for a future stock.
Step 15
Shred the chicken into bite-sized pieces, reserving any flavorful drippings.
Step 16
Lower the heat again and return the shredded chicken and drippings to the sauce, allowing it to simmer for an additional 15 minutes so the chicken can soak up all the delicious flavors.
Step 17
Finally, turn off the heat and stir in the remaining crème fraîche and chopped cilantro.
Step 18
Taste your creation and adjust the seasoning to your liking.
Step 19
Enjoy this comforting dish that brings warmth and flavor to your table.