Chicken in Cream Sauce

1 (5 pound) whole chicken

2 cups chicken broth

2 cups water

1 cup Mexican crema or sour cream

2 plum tomatoes, cut into 1/4-inch slices

2 red peppers, cut into 1-inch chunks

2 jalapeno peppers, sliced into rings

1 onion, cut into 1-inch chunks

2 cloves garlic, crushed

1 teaspoon dried oregano

1 bay leaf

1 pinch cayenne pepper

salt and ground black pepper to taste

fresh cilantro, chopped

Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.

Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.

Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.

Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.