I was sick of the few standard baking techniques and had yet to experience truly delicious BBQ pork chops, so I made the decision to try something a little different. This recipe for apple- and pear-grilled pork chops certainly isn’t for you if you’re not a fan of sweet flavors.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 2 g |
| Protein | 42 g |
| Saturated Fat | 13 g |
| Sodium | 385 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
It was nice and the chicken was lovely but I did want the sauce to be a little more thickened because I served it over rice and thought that it could have been a little more creamy. I did add some cornstartch to achieve what I was looking for but might try boiling it down a little longer. Had a good flavour.
This quickly became a favorite meal in our house. The first time I made it, my eldest told me it was the best meal I’ve ever made because she liked it so much. I’ve made this many times now, including for company. I cut the spice for my kids and serve it in a bowl over scratch Mexican red rice and top it with chopped avocado, tortilla chips and a dollop of sour cream. So delicious!
This is really really good & very simple to make. I followed the instructions exactly only I used a whole cut-up chicken, because that is what I had on had. It was not very spicy, so anyone that really loves hot food may want to add more cayenne or jalapeno. But, I loved it as is! Thanks!
I made this recipe tonight and it was amazing. The flavors were for lack of a better word simply comforting. I shouldn’t be surprised, Chef John has never disappointed in any of the recipes that I have tried from him. This was really good and my husband really liked it as well. Will be making this again for a long time.
Followed the recipe as written and it was absolutely delicious.
This was really good. Hubby liked it, too. Will make again sometime.
Really great taste! I modified it to use cubed chicken breast. Browned it, set aside. Added all ingredients and let that boil for 20-30 minutes. Also used diced poblano peppers instead of jalapeno’s. 3 cups of chicken broth, no water. Served over rice.
I made it and it was very tasty.
Very good. I did the fast way though. I added less water and after 1 hour was done with chicken cut already.
I made this tonight for dinner. I cut out one jalapeno and the red peppers as the bride doesn’t like them. Tossed everything into a pot but the chicken wasn’t covered. Since the directions said to submerge everything…I added 1 more cup broth, water and half cup crema which probably watered down the…soup(?) and most likely diluted some of the flavor as well. Then I watched the video afterwards and the chicken wasn’t submerged, lol. I served with some white rice as well.
This is a good recipe, I made it exactly as directed, but I will add more oregano and other seasonings next time and use MUCH less liquid. NOT necessary to cover the chicken with watery broth. Simply baste the chicken with the creamy broth as it cooks in the first period. turn it over to finish cooking the breast. With these changes I give the recipe a 5 and I hope to prepare some rabbit this way adding some dijon mustard I decided to take another step when I made this today: I removed the chicken to a different pot, with a slotted spoon removed all the vegetables into a blender and spun them into a beautiful smooth l sunrise coloured puree which I added to the broth still bubbling in the original pot. I cut up the chicken and added it back into the broth. BTW I used more cream and one whole chipotle pepper…no jalapeño.
This was great. I would defininitely make it again! A few things I modified: I used bone in, skin on, chicken breast. I also browned it in coconut oil first. Then I threw all of the vegetables in and browned them too. I let it all boil for just over an hour (I did not add the sour cream until the very end). Pulled the chicken out and deboned. Put it back in and added the sour cream once the heat was off. Topped with fresh cilantro, lime juice and avocado. Served over rice. Whole family liked it. I took most of the seeds out of my jalapenos and it had just a tiny bit of kick to it. Perfect. That will depend on how potent of peppers you get, of course.
Wow amazing flavor!! I even omitted the jalapeño and cayenne peppers and it was still very tasty. I used chicken thighs because that’s what I had on hand. Then I served it with Spanish rice and sliced avocado. I think next time I will cook my chicken separately, as I had a lot of the floaty bits of chicken and fat. I tried skimming it all off as it says to do in the instructions but there were a lot of floaty bits…also I think I’ll add the crema towards the end. Mine curdled just slightly. Don’t get me wrong it was still delicious, just wish it would’ve looked prettier. Still a 5-star dish!!
This soup was so delicious and flavorful yet so simple. The only thing I did different was make it with cut up legs and thighs. I served it with Mexican rice and extra sour cream. My whole family loved it! Thanks!
Wow! This chicken in cream sauce was absolutely delicious, filling and comforting! Kudos to Chef John! I made it exactly according to the recipe except 1) I used 4.5 lbs of chicken thighs instead of a whole chicken because that is what I had on hand. The “Mexican Crema” I made by following a recipe – 1/2 cup sour cream + 1/2 cup heavy whipping cream + 1/2 teaspoon salt, mix it well, cover and let it sit on the counter for at least an hour (while the soup is simmering) and mix it in the last five minutes of simmering along with the cilantro. Wow, really good.
This was just OK for me. Loved the simplicity and knew it wasn’t going to be a “sauce” and would be more of a soup based on reading all the reviews, but it still lacked flavor. My cream curdled right away just like others reported, but it did iron out some at the end with the high heat like chef John said it would. Not smooth, but better. I wonder why you’d put the cream in from the beginning at all when it seems less problematic to add it at the end. Either way, this bucket of broth that you’re left with is way more than you need for one chicken. My husband said it was definitely lacking some spices. I followed the recipe exactly and the amount of heat with 2 jalapenos was perfect (mild). Still — just not that interesting. Doubt I’ll try to make it again.
In my opinion, this recipe deserves more than five stars. I adjusted the quantities to suit me and also adjusted the amount of some of the ingredients to suit my taste; however, I believe this is a recipe that is pretty forgiving. You can easily adjust here and there and it will still come out delicious. I also cooked it in my oven in order to control the temperature instead of on top of the stove. I sauted some carrots then added to the pot. I wanted to use them up. Very good recipe. Thank you.
This recipe is the bomb. I made it with fat free sour cream and it cooked up beautifully. I am planning on bringing this to my Christmas breakfast potluck at the office. This one is a keeper.
This was pretty good but there was tons of fat! I used chicken thighs with bone/skin instead of a whole chicken and I cut the recipe in half since my husband is allergic to chicken. I think I would add more crema if I made this again, seemed a little thinner than I expected.
This was lovely! I especially like how it combines what I would consider some very bold ingredients, but they all blend together so nicely with the creme and chicken to make a warm and comforting meal. The only changes I made were using chicken parts vs. the whole chicken, and I used creme fraiche instead of the mexican crema. Definitely a keeper!
it was good. and was different then my usual. not sure if I’d make it again. I didn’t let it boil but the cream ended up looking gross. I let it cool down a lot and then blended the broth by itself. it definitely changed the appearance. I made it with Spanish rice, and put the soup on top.