Creamy Chicken with Loroco Recipe

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Chicken in cream with loroco is a traditional dish originating in eastern Guatemala for many years. But we have to say that today it is enjoyed throughout the country by locals and foreigners as well. This recipe is without a doubt another of Guatemala's favorites.

This recipe is so traditional and popular in the kitchen of the traditional Guatemalan family that we couldn't wait any longer to include it in our list of typical recipes. Chicken with cream and loroco is an important part of our gastronomy. This dish has a characteristic color, flavor and very special aroma due to the loroco. You will surely love this recipe.

Loroco is a traditional ingredient from Guatemala that gives foods a unique flavor and smell. This plant is also called "fernaldia pandurata", it is a botanical species of plant whose flower is edible and has a particularly unique aroma, originally from Guatemala and is a crop that is currently harvested in some Central American countries. Unfortunately, the Loroco is not available throughout the year as it needs humid weather and specific environmental conditions.
For this recipe, if you don't have Loroco available, you could substitute it with mushrooms.

Ingredients

• 2 pounds boneless or bone-in chicken breast
• 3 cups of chopped loroco (or mushrooms)
• 1 cup of chicken broth
• 2 garlic cloves finely minced
• 1 bunch of coriander
• Olive oil
• 1 white onion diced
• 2 cups cream (heavy cream)
• 3 tablespoons chopped coriander leaves
• 1 teaspoon salt
• pepper to taste
• 1 teaspoon thyme (dried powdered or fresh)
• 1/4 teaspoon nutmeg

Instructions

Step 1 : In a large pot, place the chicken pieces and add the chicken broth and enough additional pure water to cover the chicken, add a teaspoon of salt and cook for 10 minutes over medium heat. Then add the coriander and cook for 5 more minutes. Remove the pot from the heat and set it aside.

Step 2 : In another pot, fry the onion and finely chopped garlic until lightly browned. Then add the chicken and broth to this pot and cook for 4 minutes. Make sure to remove the coriander.

Step 3 : Add the rest of the ingredients, seasoning with salt and pepper and cook for another 8 minutes or so. Add the cream and the loroco a few minutes before the end and cook over low heat without letting it stop boiling.

Step 4 : Serve accompanied by white rice with chopped vegetables and if you like, decorate with coriander leaves on top. Of course you can not miss the traditional corn tortillas. Enjoy!

 

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