Pollo en Crema

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(4)

Recipe Intro From mariaas.table

Pollo en Crema is the ultimate comfort food — tender chicken simmered in a rich, creamy sauce with a boost of deep, savory flavor from Better Than Bouillon Roasted Chicken Base. Rooted in Guatemalan tradition, this cozy, satisfying dish transforms simple ingredients into something special and soul-warming. It’s perfect for family dinners, special gatherings, or whenever you’re craving a meal that tastes like home.

Jump to Section
  • Recipe Card
Prep time: 20mins
Cook time: 35mins
Serves or Makes: 4–6 servings

Recipe Card

ingredients

For the Chicken:

  • 3 pounds chicken (4 chicken thighs + 4 chicken legs)
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base
  • 1 teaspoon fresh thyme
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

ingredients

For the Sauce:

  • 3 tablespoons salted butter
  • 3/4 cup diced onion
  • 1 1/4 cups diced tomatoes
  • 1/2 teaspoon Better Than Bouillon Roasted Chicken Base
  • 1/2 cup carrots, chopped
  • 3/4 cup celery, chopped
  • 4 bay leaves
  • 2 medium yellow potatoes, chopped
  • 3/4 cup Central American crema (or Mexican crema / sour cream)
  • Kosher salt, to taste
  • Rice or flour tortillas, for serving

Method

  • Step 1

    In a large bowl, season the chicken with all of the listed chicken ingredients. Rub well to coat evenly and let it marinate for 10 minutes.

  • Step 2

    In a large skillet or pan, melt butter over medium-high heat. Add the chicken and sear on both sides until golden brown, about 5 minutes per side.

  • Step 3

    Add diced onion, tomatoes, and the ½ teaspoon of Better Than Bouillon Roasted Chicken Base. Cover and simmer until the tomatoes break down into a sauce.

  • Step 4

    Stir in carrots, celery, and bay leaves. Simmer for another 5 minutes.

  • Step 5

    Add yellow potatoes and cook, covered, for an additional 10 minutes or until potatoes begin to soften.

  • Step 6

    Pour in the crema, stir to combine, and continue cooking until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

  • Step 7

    Adjust salt to taste and serve warm with rice or tortillas.