Chicken in Cream Sauce

Ingredients

• 1 (5 pound) whole chicken
• 2 cups chicken broth
• 2 cups water
• 1 cup Mexican crema or sour cream
• 2 plum tomatoes, cut into 1/4-inch slices
• 2 red peppers, cut into 1-inch chunks
• 2 jalapeno peppers, sliced into rings
• 1 onion, cut into 1-inch chunks
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 pinch cayenne pepper
• Salt and ground black pepper to taste
• Fresh cilantro, chopped

Directions

Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.

Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.

Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.

Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.