tag:blogger.com,1999:blog-7173052990851751381.post2953649877230854288..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Aunt Mary's Pollo en Crema - Sorta Salvadorian Chicken Stewed in CreamChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-7173052990851751381.post-55411814830876909292014-08-25T02:31:56.528-04:002014-08-25T02:31:56.528-04:00Thank you! Thank you! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36150445904015570172014-08-24T21:41:51.773-04:002014-08-24T21:41:51.773-04:00Making this tonight for probably the 50th time and...Making this tonight for probably the 50th time and I never get tired of it! I double the liquids and the veggies to stretch it further into a few days of leftovers that I hog all to myself. This really MUST be made with the spicy tomato rice, and I think it's not worth eating without an extra dollop of sour cream on top to melt into the broth. Probably my favourite foodwishes recipe of all time, and that's saying something, since 90% of my recipe book comes from this site.Faithhttps://www.blogger.com/profile/01784495666056086967noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84525386540610878532012-11-07T17:11:23.280-05:002012-11-07T17:11:23.280-05:00Don't think about this recipie just go for it ...Don't think about this recipie just go for it and make it....soooo easy sooooo tasty. I am so glad I stumbled upon Chef John's Salvadorian creme chicken recipe from aunty who ever...FANTASTICAL!! My neighbor's birthday this week, she work's til 9pm, this will be ready on her stove top when she arrives home Thursday EVENING. We love our Mexican dishes. Thanks your da Best Chef John!!! CHEERS Nancychillyblastnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-682258098684021242012-04-19T14:57:01.571-04:002012-04-19T14:57:01.571-04:00Omg, I made this last night and it is one of our n...Omg, I made this last night and it is one of our new favorites. I will make this again and again. I took the advice of a previous poster and used the Salvadorian crema and it was incredible. I did use 2 pasilla peppers instead of the jalapenos. I came out INCREDIBLE. Thanks Chef John. You're Awesome!Anonymoushttps://www.blogger.com/profile/14692338310622616988noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73244349863037211152012-04-19T14:53:01.582-04:002012-04-19T14:53:01.582-04:00Omg, I made this last night and it is certainly on...Omg, I made this last night and it is certainly one of our new favorites. I took the advice of another poster and used the Salvadorian crema and it was incredible. Thanks Chef John, you're awesome!Anonymoushttps://www.blogger.com/profile/14692338310622616988noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60536689495631710222012-03-31T11:44:46.390-04:002012-03-31T11:44:46.390-04:00Can't wait to try it! I will cook it this com...Can't wait to try it! I will cook it this coming week.autumnnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89329704193030837482012-02-01T03:55:46.030-05:002012-02-01T03:55:46.030-05:00Please please pretty please Chef John make a video...Please please pretty please Chef John make a video of this!!!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23283328928962380082011-11-30T22:08:19.398-05:002011-11-30T22:08:19.398-05:00Hi Chef, I made this soup last nite and it turned ...Hi Chef, I made this soup last nite and it turned out great! thank you for explaining yourself very well and keeping it simple as well as your Ingredients.I enjoy your blogs! <br /><br /> Thank YouAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42815649650481817362011-06-23T23:31:34.039-04:002011-06-23T23:31:34.039-04:00As a Salvadorian I LOVE this!!!
I got so tired of...As a Salvadorian I LOVE this!!!<br /><br />I got so tired of being lumped in with mexican food. My grandma made something like this and i was feeling homesick so this looks like my cure!<br /><br />SO much love from a dislocated californian originaly dislocated from central america!Vanessanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44518415091815780052009-05-12T11:55:00.000-04:002009-05-12T11:55:00.000-04:00u should have used salvadorian crema
it would have...u should have used salvadorian crema<br />it would have made it more authentic<br />cuz salvadorian creme has a different taste than mexican creme<br />im not trying to say anything bad cuz i personally luv ur food<br />just giving u a tip:DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38165306558849479622009-02-03T17:15:00.000-05:002009-02-03T17:15:00.000-05:00My mom use to make it for me when I was a child. ...My mom use to make it for me when I was a child. I think it tastes better with Central American Sour cream...it has a stronger flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9935967920678137622008-12-17T10:08:00.000-05:002008-12-17T10:08:00.000-05:00Hi Chef,I had to get dinner on for guests before I...Hi Chef,<BR/><BR/>I had to get dinner on for guests before I cleaned and cleaned and cleaned. (I'd intended to get the house ready on Monday night, but I got free tickets to see the opening of Les Miz!) So, I got the chicken going, and started scrubbing, vacuuming, sweeping, mopping; all the while the house was filling with the wonderful aroma of great food.<BR/><BR/>I used low fat greek yogurt instead of sour cream, and it didn't break or curdle. Oh, I added too much salt, so I put in a pound of fingerling potatoes and a few chopped carrots at the end - which, thankfully, took care of the extra salt. <BR/><BR/>It was a wonderful meal, and I know I'll make it again.<BR/><BR/>Thanks!<BR/>VigVighttps://www.blogger.com/profile/09892587283179486887noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48315375340962499302008-12-01T00:50:00.000-05:002008-12-01T00:50:00.000-05:00Not sure what happened, but if you want it to be f...Not sure what happened, but if you want it to be foolproof use creme fraiche instead of sour cream, and cream instead of milk in sauce. They don't break.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24363139754967267762008-11-30T21:11:00.000-05:002008-11-30T21:11:00.000-05:00Hey John,I had some extra chicken breasts and sour...Hey John,<BR/><BR/>I had some extra chicken breasts and sour creme so I decided to try a modified version of this. Everything came out well (I simmered for about 30 mins until the onions were soft and sweet) but when I cranked up the heat after removing the chicken, the sour creme was still curdled. Any ideas why this happened? I'm less concerned with this particular recipe than with finding a good way to have any diary that you add to hot stock get reincorporated and smooth.<BR/><BR/>Thanks as always!Unknownhttps://www.blogger.com/profile/10877060422104410612noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59601050791283617802008-11-17T22:35:00.000-05:002008-11-17T22:35:00.000-05:00Chef John,Great Recipe. This came out wonderful. A...Chef John,<BR/>Great Recipe. This came out wonderful. A real hit.<BR/>10-Q very much.<BR/>RogerRogerhttps://www.blogger.com/profile/02913526516833000346noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27411344255123865572008-10-23T21:18:00.000-04:002008-10-23T21:18:00.000-04:00yes, bring up to a simmer, and lower heat and just...yes, bring up to a simmer, and lower heat and just simmer until tender. You can always add liquid if need be, so no big deal if the gas is a little high.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62899532083409413412008-10-23T21:06:00.000-04:002008-10-23T21:06:00.000-04:00Hi Chef John - Thanks for the recipe!I;m making it...Hi Chef John - Thanks for the recipe!<BR/>I;m making it now.<BR/><BR/>Stupid question: Do you bring it to a boil and turn it down, or let it sit at low heat for the hour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3626422000771300932008-10-09T20:21:00.000-04:002008-10-09T20:21:00.000-04:00Yeah, I agree--I guess my approach is usually clon...Yeah, I agree--I guess my approach is usually clone first to get the basics down, then experiment the next time around. Just like on a guitar or something, you've gotta learn your scales before you can experiment!<BR/><BR/>Thanks for your help, though. It's all very informative.WINGhttps://www.blogger.com/profile/16529195442548314955noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24779316096638920782008-10-09T14:52:00.000-04:002008-10-09T14:52:00.000-04:00the veggies do give up their flavor to the broth. ...the veggies do give up their flavor to the broth. If you want them to be more pronounced you can add towards the end. The cream is just to add a bit of richness and tang. You can add more to your serving bowl if you want more. Cooking, especially for beginners is all about experimenting. My recipe video are meant to inspire not to be cloned. Next time you make it, it will be your recipe not mine. I did a video on cutting a chicken with scissors last month I think.<BR/>http://foodwishes.blogspot.com/2008/07/cutting-up-chicken-with-scissors-shear.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36975010363866028992008-10-09T14:43:00.000-04:002008-10-09T14:43:00.000-04:00Hi Chef! I just recently found your site, and I lo...Hi Chef! I just recently found your site, and I love it. Anyway, this recipe really stood out to me as a simple, hearty, yet unique dish, so I actually made it just the other night. I made it with everything to spec, but I had one problem: the vegetables really lost their flavor. Once I sat down to enjoy a bowl, all I could really taste was the chicken and the spices, but the bell peppers, tomatoes, and even the herbs were totally lost to the chicken flavor. Do you think maybe it would be better to add some of the vegetables & herbs toward the end, so that they'd maintain their flavors?<BR/><BR/>Also, I used sour cream, and I didn't know how much of that I supposed to taste, but I couldn't really taste it toward the end. Again mostly just chicken and spice.<BR/><BR/>Lastly, do you have any videos on how to properly cut up a chicken after using this method? I ask this because I am not used to it and ended up with a bit of bones and useless fat back in the pot.<BR/><BR/>I hope I am making sense--I'm still learning!WINGhttps://www.blogger.com/profile/16529195442548314955noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35903006605137173982008-10-05T12:24:00.000-04:002008-10-05T12:24:00.000-04:00As per a previous video post, you are a genius! Th...As per a previous video post, you are a genius! This looks so easy and simply delicious!PrimeBrithttps://www.blogger.com/profile/13962877383283207456noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54791121220319242562008-10-04T03:02:00.000-04:002008-10-04T03:02:00.000-04:00thanks, yes i did wait. you have to suffer for you...thanks, yes i did wait. <BR/>you have to suffer for your art.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30845924124745647782008-10-04T02:48:00.000-04:002008-10-04T02:48:00.000-04:00Oh yum. I have to try this sometime.Lol did you re...Oh yum. I have to try this sometime.<BR/>Lol did you really wait until morning to take a picture? :P<BR/>Anyways, looks really yummy!Maggiehttps://www.blogger.com/profile/15749783794415712845noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70691325959304057442008-10-03T22:34:00.000-04:002008-10-03T22:34:00.000-04:00That's a winner!But, first let me provide this dis...That's a winner!<BR/><BR/>But, first let me provide this disclaimer: I am not Salvadorian. <BR/><BR/>But, an easy, tasty, dish is right up my alley. I will be making this soon. <BR/><BR/>Thanks!Robbiehttps://www.blogger.com/profile/05146718095261185040noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26945708479831368552008-10-03T16:53:00.000-04:002008-10-03T16:53:00.000-04:00It's more like 15% fat. It's only as hot as you ma...It's more like 15% fat. It's only as hot as you make it...don't add the jalapenos or cayenne, and add it to the individual bowls.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com