It is a typical dish par excellence to please the tastes of the family, since it contains loroco, a traditional ingredient from Guatemala that gives food a unique flavor and smell, dare to prepare it today.
It is a delicious recipe from Guatemalan cuisine that combines the smooth and slightly bitter taste of loroco with the creaminess of a cream sauce and chicken.
Loroco is an edible flower native to Central America that is frequently used in the region's gastronomy.
Its flavor is unique and slightly bitter, which gives a special touch to the dishes in which it is used.
About its origin
The indigenous people of the region used loroco in their meals, and with the arrival of the Spaniards, this ingredient merged with other elements of European cuisine.
An interesting anecdote about the recipe is that in some regions of Guatemala, such as the department of Chimaltenango, a festival in honor of this dish is celebrated.
The festival is called the Creamy Chicken and Loroco Fair, and is held in the month of July. During the fair, different versions of this dish can be tasted, and various cultural activities are carried out.
In 2011, the Guatemalan Exporters Association (AGEXPORT) organized a competition to choose the most representative dishes of the country, and Chicken in cream and loroco was one of the winners.
Preparation tips
When preparing this recipe, it is important to note that loroco can be a difficult ingredient to find outside of Central America, so if it is not possible to obtain it fresh, loroco in brine can be used or replaced with another mild-flavored vegetable such as zucchini or cauliflower.
In addition, to give more flavor to the dish, it is advisable to season the chicken with salt and pepper before cooking it, and use good quality cream to achieve a creamy and smooth sauce.
The chicken can be served with white rice and a fresh salad, and enjoy a delicious meal with family or friends.
Chicken in cream and loroco
Ingredients
5 Chicken breasts with bone
3 cups of Loroco
1 cup of Chicken broth
2 Finely chopped garlic cloves
1 Bunch of cilantro
2 Chopped tomatoes
1 teaspoon of Vegetable oil
1 White onion diced
2 cups of Cream
Cilantro leaves
1 teaspoon of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot, place the pieces of chicken. Cover with chicken broth and additional water with the teaspoon of salt.
Step 2 : Cook the chicken for approximately 10 minutes. Add a bunch of cilantro to the pot, and let it cook for another 5 minutes
Step 3 : Remove the chicken from the pot and reserve it in another container (along with the broth). In the same pot, heat 1 teaspoon of vegetable oil and sauté the diced onion until it is translucent
Step 4 : Include the finely chopped garlic, and cook for 1 more minute. Then, add the chopped tomato
Step 5 : Return the cooked chicken pieces to the pot, along with the sautéed vegetables. Cook for another 4 minutes
Step 6 : Add the reserved broth (without the bunch of cilantro) and cook for an additional 5 minutes, then add the cream
Step 7 : Mix well, season again with salt and pepper to taste. Reduce the temperature so that it continues to cook without boiling. Finally, Add the loroco and let it cook gently for 5 minutes
Step 8 : Serve accompanied by white rice and, if desired, garnish with cilantro leaves
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