Chicken with Cream
(Pollo con Crema)
Bring a large pot of water to a boil. Add the chicken legs and 1 tablespoon of salt. Reduce the heat to low and simmer the chicken until tender, about 45 minutes. Remove the chicken legs from the pot and cool briefly. Remove the skin and bones and shred the meat. Reserve the broth.
In a blender, place 1 or 2 chipotle peppers, 1 garlic clove, media crema and ½ cup of the reserved chicken broth. Blend until smooth.
Heat the butter in saucepan over low heat. Add the onion and cook for 2 minutes. Add the media crema mixture and bring to a boil. Boil for 1 to 2 minutes. Add the shredded chicken and cook for 1 minute more. Serve over Mexican-Style Rice (recipe follows). Serves 6.
*Media Crema, also called "table cream," is a canned dairy product. It can be found in grocery stores where Mexican or international products are sold.