This August we honor MAIA, an organization in Guatemala led by Indigenous women to empower Indigenous girls. Their name comes from Maia, one of the brightest stars in the sky that is considered symbolic of knowledge and wisdom and that has meaning in all three languages that they communicate in for their work (Kaqchikel, Spanish and English). Coincidentally, my second daughter is named Maia, spelled precisely the same way and also coincidentally, she has an August birthday. As I was wondering what the chances were for such an alignment, while researching Guatemalan cuisine, I heard really loud peals of thunder followed by flashes of lightning. It has been an extremely stormy week where I live and while temperatures are still pretty high and it is still grilling season, I feel like the weather calls for a stovetop recipe.

Guatemalan cuisine originates from the Mayan culinary tradition with strong influences of Spanish cuisine, and the recipe for this month, Pollo con crema Guatemalteco is illustrative of the latter. It features tender braised chicken in a silky, savory, cream sauce. Traditionally the dish may also feature flor de loroco, an edible flower that is very prevalent in Guatemala, growing both wild and also cultivated. When loroco is added the dish is known as “Pollo en Crema y Loroco.” As with many culinary traditions, the recipes for this dish vary regionally and even across families. Some use tomatoes in the dish, others don’t. Some use cilantro, others don’t. The recipe I am sharing does not use tomato or cilantro.

The crema in the Pollo con crema Guatemalteco is Crema Guatemalteca, a cultured cream with a smooth and creamy texture that is thicker than heavy cream and has a slightly tangy taste. My research indicated that sour cream was an acceptable substitute, so our recipe uses sour cream. Any cut of chicken can be used but I find that for any recipe that involves braising, chicken breasts tend to get dry while bone-in cuts take a lot longer to cook. I am therefore using chicken thighs, boneless and skinless. This recipe does not require a lot of prep, uses ingredients that are readily available, and results in a flavor-packed decadent tasting meal. Enjoy hot with rice and beans or plantains.

Pollo con crema Guatemalteco

Serving size: 4 entrée size portions

Cooking time: 45 minutes

 Ingredients:
2 pounds of chicken thighs, boneless and skinless
¼ cup sour cream
½ onion, finely diced
4 cloves garlic, sliced
1 green bell pepper, julienned
1 red bell pepper, julienned
2 teaspoons fresh thyme
1 bay leaf
½ cup water
2 tablespoons cooking oil (vegetable or avocado)

Chicken Marinade
3 teaspoons adobo powder
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoons garlic powder
½ teaspoons freshly ground black pepper powder
Salt

Equipment
Stewpan (non-reactive)
Mixing bowl

Trim the chicken of fat and cut into bite sized pieces. To a mixing bowl, add the chicken and all the dry ingredients listed under “chicken marinade.” Mix well to coat. This can be done ahead and set in the refrigerator to marinate while you prep the veggies.

Set the pan on high heat and add the cooking oil. When the oil is hot, reduce flame to medium and – working in batches if needed – add the marinated chicken and pan fry until browned on both sides and mostly cooked through. Set the chicken aside.

To the same pan, add the onions and fry until golden brown. Add the garlic and sauté for about 30 seconds. Now add in the green and red peppers and mix well. Add in the chicken, thyme, and the bay leaf and stir. Add water and let simmer for about 5 minutes. Now mix in the sour cream and stir well.

Taste test and if you would prefer the sauce to be creamier, add more cream or thin it with water. Allow the sauce to thicken. Serve hot with rice and beans or plantains.

Recipe and photo credit: Vinola V. Munyon