Salvadorian Pollo En Crema Food

PAN CON POLLO SALVADOREñO RECIPE

Steps:

• Add the whole chicken into a large bowl. Sprinkle the chicken with 3/4 tsp salt, 1/4 cup mustard, 2 tsp cumin, and 1/2 tsp black pepper. Stir around with your hands to fully coat the chicken, then set aside momentarily.
• Add 3 tbsp vegetable oil to the bottom of a dutch oven pan and allow it to heat up. Add the chicken into the pot and fry in the oil for about 3-5 minutes on each side, until they are browned on each side.
• To make the sauce, blend 5 roma tomatoes, 1/2 a yellow onion, 2 guajillo chilies, 3 garlic cloves, 3 cloves, 1 tsp achiote, 2 tbsp sesame seeds, 1/3 cup almonds, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt and 1 cup water. Blend until the sauce is completely smooth.
• When the chicken has fried, add the sauce you made in the blender and 2 bay leaves. Add a lid and put the pot over medium heat. Let it cook for an hour.
• After an hour, turn off the heat. Use tongs to remove the chicken meat from the bones. Discard the bones but keep the chicken in the saue.
• Once the bones have been removed, leave the chicken covered on the stove (turned off) while you prepare the sauce.
• Add all of the dressing ingredients into a bowl and use a whisk to combine.
• Prepare the sandwiches by cutting a slit in the top of the bun and opening the bun from the middle. Spread the dressing around inside the bread.
• Use a piece of lettuce to line the inside of the bun. Then add the chicken & sauce into the lettuce. Place the veggies (tomatoes, cucumbers, radishes, watercress leaves, etc) inside the bun.
• Repeat until the sandwiches are assembled and enjoy!

POLLO EN CREMA: SPICY SALVADORIAN CHICKEN SOUP

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.

POLLO EN CREMA

Steps:

• Boil the chicken in water until cooked through, drain and set aside.
• Saute the onions in 1 Tbsp butter until softened.
• In the saute pan, add the cream cheese, sour cream and milk, stir until smooth.
• Add green peppers and chicken, cook until heated through.
• Roll each tortilla with some of the chicken filling inside, put into a 11x13 pan.
• When all tortillas are filled, sprinkle cheese over the top.
• Broil until the top is golden brown and bubbly and the tortillas are a bit crispy on the ends.
• Serve with refried beans.

POLLO SAN SALVADOR

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.