Aunt Mary's was a popular brunch restaurant here in San Francisco that served a wonderfully homey array of Mexican and Salvadorian dishes. Michele and I used to go every Sunday for a late breakfast (that's what brunch used to be called). She would always get the Huevos Rancheros, and my usual was the Pollo en Crema, which is the subject of today's video recipe.
Sometimes it's fun to cook a recipe that ignores the standard techniques that usually rule the production of my food. This recipe is a simple boiled chicken - no browning, no deglazing, no reducing, and no layering of flavors. As you'll see, you just toss all the ingredients into a pot and simmer it until tender and delicious.
My standard ethic recipe disclaimer applies; I'm not, nor have I ever been, Salvadorian. This is what I used to get at a restaurant that claimed to serve Salvadorian food, and they called it Pollo en Crema. I'm sure those of you in the know will point out if, and how, this varies from the "real" authentic recipe, but what I can tell everyone is that this simple pot of chicken is great food. Enjoy!
1 big chicken
2 red bell pepper
2 Roma tomatoes
2 cloves garlic
1 tsp oregano
1 bay leaf
2 cups chicken broth
2 cups water
1 cup sour cream, or Mexican crema
salt and fresh ground black pepper to taste
fresh chopped cilantro