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Expert Cooking Tips
- Use boneless, skinless chicken breasts for even cooking and a tender texture.
- Let the sauce simmer gently to develop deeper flavors without curdling the cream.
- Season the chicken well before cooking to enhance the overall taste.
Ingredients 0/14
Why This Recipe Works
Step 1
Place the chicken breast-side up in a large pot, then add the chicken broth, water, Mexican crema, tomatoes, red and jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne, salt, and pepper. Make sure everything is covered with 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.
Step 2
After that, use tongs to carefully flip the chicken over. Cover again and continue simmering until the chicken is fully cooked—this should take around 30 minutes. You can check doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F.
Step 3
Once the chicken is done, take it out and set it aside. Turn the heat up to high and bring the sauce to a boil, skimming off any fat that floats to the top. Let it boil for 5 to 10 minutes until it thickens a bit.
Step 4
Cut the chicken into pieces that are easy to serve, then add it back into the pot. Stir in the chopped cilantro and cook just until the chicken is warmed through, about 5 minutes. Then you’re ready to dig in!
