Creamy chicken at its best! This creamy traditional Guatemalan recipe will soon become your weekend family gathering favorite. This tender chicken smothered in Tropical Guatemalan Cream and covered in Tropical Queso Fresco Centroamericano is irresistible, and it’s easy enough to make any day of the week.
Whole chicken, divided, or just your favorite cuts (3 1/2lb)
Cut the chicken into 8 pieces and remove the skin.
Put the chicken in a big bowl, add salt, black and white pepper, and onion powder. Mix well.
Put a large pan over medium-high heat, add the oil, thyme, and bay leaves. Immediately add the chopped onions, red bell peppers and garlic. Combine and sauté for about 2-3 minutes, until the onions are slightly translucent.
Add the chicken to the pan and sauté, turning the pieces so they are cooked evenly. Add more salt and pepper if desired.
Meanwhile, carefully score the tomatoes without cutting through the pulp. Put them in a bowl and cover them with boiling water. Let them stand for at least 5 minutes.
With a fork remove the tomatoes from the water and peel the skin off. Dice the peeled tomatoes.
Once the chicken is fully cooked, after about 30 minutes or until the chicken pieces don’t bleed when poked with a fork; add the diced tomatoes, mix well and cover. Cook for about 10 minutes.
Remove the lid, add the cream and mix well. Cover again and let cook for 2 more minutes.