Pollo En Crema Spicy Salvadorian Chicken Soup Recipes
POLLO EN CREMA: SPICY SALVADORIAN CHICKEN SOUP
from Chef John over at foodwishes.blogspot.com, purportedly a rendition of his favorite Salvadorian dish from Aunt Mary's restaurant in San Fran. DH just keeps getting better and better at making this, but I got curious enough about the nutrition facts to keep it here on zaar. Beware: even with cream in the title, this is no soup for sissies. Those chile oils swirling atop your stewpot are lovely, but deceptively spicy. Skim them if you like, but it'll still be muy picante!
Provided by Like The Vegetable
Categories Whole Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 120, Fat 8.7, SaturatedFat 5.2, Cholesterol 16.9, Sodium 279.5, Carbohydrate 7.7, Fiber 1.5, Sugar 3.5, Protein 3.7
POLLO SAN SALVADOR
This is a surprisingly easy Central American dish to create. My wife, one of my toughest critics, loves this simple chicken and sauce combo.
Provided by chicagorob
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
- Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
- Simmer over very low heat until the flavors blend.
- Grill or broil the chicken separately and mix with the sauce. Heat through and serve.
Nutrition Facts : Calories 292.1, Fat 10.3, SaturatedFat 3.6, Cholesterol 98, Sodium 212.3, Carbohydrate 12.5, Fiber 1.4, Sugar 7.5, Protein 36.1
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