This dish combines tender chicken with a rich, creamy sauce that's perfect for a cozy dinner. It's simple to make and sure to become a family favorite in no time.
Place the chicken breast-side up in a large pot along with the chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne, salt, and pepper. Make sure everything is mostly covered by the liquid. Bring it to a gentle boil over medium heat, then lower the heat, cover the pot, and let it simmer for about an hour.
After that, carefully flip the chicken over using tongs, cover again, and continue simmering until the chicken is fully cooked—this should take around 30 minutes. You can check by poking the thickest part of the thigh with a meat thermometer; it should read 165°F (74°C).
Once cooked, take the chicken out and set it aside. Turn the heat up to high and let the sauce boil for 5 to 10 minutes, skimming off any fat that rises to the surface.
Finally, cut the chicken into pieces that are easy to serve, toss them back into the pot, stir in some chopped cilantro, and cook just until everything is heated through—about 5 minutes.
- Use boneless, skinless chicken breasts for even cooking and a tender result.
- Sear the chicken well before adding the sauce to develop extra flavor.
- Let the sauce simmer gently to thicken without curdling or burning.
This dish combines tender chicken with a rich, smooth sauce that feels indulgent without being heavy. It’s easy to make and perfect for a comforting weeknight meal or a simple dinner party.
Serve alongside steamed vegetables or a fresh green salad to balance the richness. Mashed potatoes or fluffy rice also pair wonderfully, soaking up every bit of the creamy sauce.
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to refresh the sauce’s texture.
