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We are in loroco season! Loroco is a plant, a vine, with edible flowers. It has a potent, unmistakable flavor and is widely used in Central American cuisine, mainly in El Salvador and Guatemala. There are many different ways to use them in different types of recipes, such as tamales, dobladas, pupusas, with rice, or more modern recipes like pizza or dip.

In Guatemala, one of the favorite ways to eat them is to prepare Chicken with Loroco Cream Sauce. Each family has their own recipe, and today we are sharing the one we learned to prepare. It is best to use bone-in chicken pieces, as this will give more flavor to your dish.  If using bone-in pieces, think about 1 piece per person. This recipe serves 4-5 people. If you are using boneless chicken breasts, you can cut each into 2 or 3 pieces. We use tomato in our sauce, but you can omit this ingredient to get a creamy white color. You can also add red or green bell pepper. As a side dish, rice is always served.

Helga

Chicken with Loroco Cream Sauce

Recipe from The Foodies’ Kitchen
Yields 4-5 servings

Ingredients:
1 lb chicken breasts (boneless) or 4-5 bone in chicken breasts
1 cup chicken stock
1 teaspoon of salt
1 bunch of cilantro
1 tablespoon of vegetable oil
1 medium white onion, diced
2 garlic cloves, diced
2 roma tomatoes, diced
2 cups of cream
salt and pepper, for seasoning
3 cups of loroco
cilantro leaves, for garnish

Procedure:

1. Place the chicken pieces in a medium pot, and cover with chicken stock and additional water until it is covered with the liquid. Season with salt.
2. Cook the chicken for 10 minutes. Add the cilantro bunch, and let cook for an additional 5 minutes. Transfer the chicken together with all the liquid to another container.
3. Using the same pot, add the tablespoon of oil. Add diced onion, and cook until it’s translucent. Add the garlic, and cook for 1 minute. Next, add the tomatoes.
4. Return the cooked chicken to the pot (without the liquid, for now), cook for about 4 minutes together with the vegetables.
5. Add the reserved liquid, without the cilantro bunch, and let cook for 5 minutes. Lower the heat, so it slowly simmers, and add the cream.
6. Mix well and season again with salt and pepper, to taste. At this point, the mixture should not boil.
7. Add the loroco and let it cook for 5 minutes.
8. Serve with white rice and a few cilantro leaves, as garnish.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)