Preparation instructions
- Put the chicken thighs in a saucepan of water, salt to taste, and cook until done.
- When the water is boiling, add chicken bouillon powder, cilantro, and stir while cooking.
- After cooking, remove the thighs from the water and reserve 1 1/2 cups of broth.
- In a pan of hot oil, fry the chopped onion and chilli until soft, then add the thighs and brown them.
- Then add the chicken stock and cook for 5 more minutes.
- Finally, add 1 1/2 cups of Mucho Gusto Crema Salvadoreña, mix until dissolved and let the thighs cook in the cream for 10 minutes before serving. Serve with white rice if desired.
