Pollo Con Crema
|Frying chicken||2 1⁄2 Pound, cut up (1 Chicken)|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, coarsely chopped|
|Onion||1 Large, finely chopped|
|Light cream||2 Cup (32 tbs)|
|Canned pimientos||4 Ounce, chopped|
1 Cook frying chicken in 2 cups water, lightly salted. Add the garlic and medium-size onion. Cook until the chicken is tender. Reserve the broth for cooking rice.
2 Saute the chopped large onion in butter. When onion is translucent, stir in the flour. Then add the cream, salt and pepper to taste and pimientos. Combine well. Sauce can be refrigerated at this point for serving later.
3 Debone the chicken (or leave on bon.es if preferred) and place the meat in the sauce. Simmer for 10 minutes.