Mexican Chicken in Jalapeño Cream Sauce

Steps

1. 1
   Bring a pot of water to a boil with salt, 2 garlic cloves, and half an onion. Add the 2 kg chicken and cook until fully cooked through.
2. 2
   While the chicken cooks, roast the 10 jalapeño chiles over heat until charred and fragrant. Once the chicken is done, drain and set aside.
3. 3
   Let the roasted chiles cool, then peel off the skin, remove the seeds, and discard the white membranes.
4. 4
   Heat oil in a large skillet or pan and sauté the thinly sliced onion until fragrant.
5. 5
   Add the corn kernels and stir-fry together with the onion.
6. 6
   Add the cooked chicken pieces to the pan.
7. 7
   Blend the peeled chiles, cilantro, onion, 2 garlic cloves, black pepper, salt, and crema in a blender. Use chicken broth instead of water to create the sauce.
8. 8
   Pour the blended sauce over the chicken. Rinse the blender with broth and add the contents to the pan.
9. 9
   Bring the chicken and sauce to a boil and adjust seasoning to taste. Serve hot with fresh tortillas and rice.