Well, we got hit pretty hard here in NJ by hurricane Irene. Thankfully we are all ok. Flooding and power outages all over the state seem to be pretty severe. We've been cooped up inside all day. So I decided today would be a wonderful day to make a traditional Guatemalan meal, which all seem to require at least 2 or more hours to make! :) I was born in Guatemala, by the way, and my husband's family is from El Salvador! So here is my version of Pollo en Crema (Creamed Chicken), which of course is GF.
Ingredients:
-1 whole chicken (about 4lbs) or Split Chicken Breasts, bone in, quartered
-1 whole chopped onion (not finely minced, just roughly chopped)
-2 or 3 tomatoes, also roughly chopped/sliced
-2 cloves of minced garlic
-2 or 3 large carrots, roughly chopped (large pieces as this is a slow cooked meal)
-3 large potatoes, also chopped into larger pieces
-about a 1/2c cilantro chopped
-1 Bay leaf
-1tsp Coriander seed
-Salt and Pepper to taste
-equal parts water and organic chicken stock (about 2c each) enough to cover chicken
-1c Crema Salvadore~na, I like the "La Ricura" brand- can be substituted with regular sour cream or Creme Fraiche
Method:
In a large pot (I prefer my All Clad dutch oven for this) add enough olive oil to coat bottom, add in chopped tomatoes, onion, garlic and carrots, allow to brown at medium heat.
Once this cooks down a bit, add chicken pieces, and add liquid. Allow it to come to a boil, then lower heat and let it simmer, slightly covered for about an hour. Yes. An hour. Leave it alone for the entire hour!
After the hour, turn chicken pieces over in liquid, add the sour cream, then recover and let it simmer on low for another 30/45 minutes. After this time has elapsed, uncover, add the cilantro and let it cook on low for another 10/15 minutes.
At this point, remove the chicken, bring heat to high and let it boil to cook out the "curdled" cream, remove fat/oils. Place chicken back in and turn off heat. Let is stand for a few minutes.
Then serve over rice and garnish with more fresh cilantro! ENJOY!
Ingredients:
-1 whole chicken (about 4lbs) or Split Chicken Breasts, bone in, quartered
-1 whole chopped onion (not finely minced, just roughly chopped)
-2 or 3 tomatoes, also roughly chopped/sliced
-2 cloves of minced garlic
-2 or 3 large carrots, roughly chopped (large pieces as this is a slow cooked meal)
-3 large potatoes, also chopped into larger pieces
-about a 1/2c cilantro chopped
-1 Bay leaf
-1tsp Coriander seed
-Salt and Pepper to taste
-equal parts water and organic chicken stock (about 2c each) enough to cover chicken
-1c Crema Salvadore~na, I like the "La Ricura" brand- can be substituted with regular sour cream or Creme Fraiche
Method:
In a large pot (I prefer my All Clad dutch oven for this) add enough olive oil to coat bottom, add in chopped tomatoes, onion, garlic and carrots, allow to brown at medium heat.
Once this cooks down a bit, add chicken pieces, and add liquid. Allow it to come to a boil, then lower heat and let it simmer, slightly covered for about an hour. Yes. An hour. Leave it alone for the entire hour!
After the hour, turn chicken pieces over in liquid, add the sour cream, then recover and let it simmer on low for another 30/45 minutes. After this time has elapsed, uncover, add the cilantro and let it cook on low for another 10/15 minutes.
At this point, remove the chicken, bring heat to high and let it boil to cook out the "curdled" cream, remove fat/oils. Place chicken back in and turn off heat. Let is stand for a few minutes.
Then serve over rice and garnish with more fresh cilantro! ENJOY!
that looks delicious! i love fresh cilantro! :)
ReplyDeleteand i am so sorry about your basement!!! hopefully you guys recover from irene quickly!
Thank you so much Cassie! Yes, the basement is an unfortunate thing but, hey...material goods can be replaced! I'm just happy my family is well! :) Have a blessed day!
ReplyDelete