El Salvador: Chicken with Cream
This is a stick-to-your-ribs, soothing peasant dish I learned from my Salvadoran friends.
- 4 lb chicken, cut into 10 pieces
- Salt and pepper to taste
- Juice of one lime
- ¼ cup vegetable oil
- 1 each red and green bell pepper, seeded and sliced into strips
- 1 jalapeño, sliced into rings
- 1 medium Spanish onion, sliced into rings
- 2 cloves garlic, minced
- 1 small zucchini or summer squash, diced
- 14 oz. can plum tomatoes, broken up with the back of a spoon
- 1 small bunch of cilantro, roughly chopped
- 2 cups heavy cream
- 3 cups cooked white rice
2. Heat the oil in a heavy casserole. Brown the chicken nicely, remove and reserve.
3. Add the onions, jalapeno and peppers. Cook until wilted but not brown. Add the garlic and cook another minute.
4. Add the tomatoes and squash. Bring to a boil.
5. Put the chicken back in the casserole, then add the cream and stir everything together. Bring to a boil, then reduce heat to low.
6. Fold in the cilantro. Cover and let the chicken gently simmer for 30-40 minutes, until done. If it gets dry, add a little water. Serve over white rice.
Something green? This goes well with a salad of celery, onions, tomatoes, and peppers, with a red wine vinegar dressing to counteract the heaviness of the dish.
Wine: A big, fat Chardonnay will hold up well against all the richness.