Loroco is an edible flower bud used in many Central American recipes from salads to pupusas, tamales, eggs, and chicken dishes. You can find it frozen en many Latin American grocery stores. Its strong and characteristic flavor is somewhat sweet and tangy at the same time, and in this case, it is the star of the recipe. Take a chance and try Chicken in Cream Sauce with Loroco!
Ingredients for Chicken in Loroco Cream Sauce
- Chicken: I used boneless, skinless chicken breasts, but you can use bone-in breasts, thighs, or your favorite cut.
- Oil: lite olive oil, avocado oil, or your oil of choice.
- Bell Pepper: you can use any color bell pepper you have on hand. For aesthetic purposes I used orange bell pepper because I the tomatoes are red and the loroco is green.
- Roma tomatoes: use any type of tomatoes you have on hand. You can use beef tomatoes or grape tomatoes.
- Onion and garlic: the essential duo in Latin American cooking!
- Loroco: is the star of the dish. If you don't use it, the dish will still be delicious, but it adds a very characteristic flavor to the dish.
- Mexican crema or heavy cream brings lushness and creaminess to the dish. For fewer calories, you can use half and half, but the sauce will be thinner.
- Cilantro provides flavor to the sauce, but it is not an essential ingredient. You can omit it if you don't like it.
How to Make Chicken in Cream Sauce with Loroco
- Place the chicken breasts in a large pot along with cilantro, garlic, and half of the onion. Add salt, pepper corns, and enough water to cover the chicken.
2. Bring to a boil over medium-high heat and cook until the chicken is fully cooked, about 10 minutes. Reserve 1 cup of the cooking water (chicken stock).
3. Heat 2 teaspoon oil in the same pot, over medium heat, and sauté the onions and bell peppers until soft, about 3 minutes.
4. Add the chopped tomatoes and cook for an additional 3 minutes.
5. Pour in the reserved chicken stock, heavy cream, and return the cooked chicken to the pot. Simmer for 20 minutes but don't let the sauce boil.
6. Mix in the loroco flowers and simmer for 5 more minutes. Adjust the seasoning and add more salt if needed. Serve over freshly cooked white rice.
Tips for the Best Chicken in Cream Sauce with Loroco
- If you want a thicker sauce, mix in a slurry of 2 tablespoon of water and 1 tablespoon of cornstarch when adding the chicken stock.
- Don't let the sauce boil after adding the heavy cream or it might curdle. Just a gentle simmer.
- Always check the seasoning at the end so you can add salt if needed.
Chicken in Cream Sauce with Loroco
Equipment
- large pot
- knife and cutting board
- stovetop
Ingredients
- 2 large chicken breasts, boneless and skinless
- ½ yellow onion divided (¼ of the onion, sliced)
- 2 garlic cloves
- ¼ cilantro bunch
- 2 teaspoon salt or to taste, divided
- 4 peppercorns
- 1 orange bell pepper chopped
- 3 Roma tomatoes chopped
- 1 cup Latin table cream or heavy cream
- ½ cup loroco flowers (thawed if frozen)
Instructions
- Place the chicken breasts in a large pot along with cilantro, garlic, and half of the onion. Add salt, pepper corns, and enough water to cover the chicken.
- Bring to a boil over medium-high heat and cook until the chicken is fully cooked, about 10 minutes. Reserve 1 cup of the cooking water (chicken stock).
- Heat 2 teaspoon oil in the same pot, over medium heat, and sauté the remaining half of the onions (¼ onion, sliced) and bell peppers until soft, about 3 minutes.
- Add the chopped tomatoes and cook for an additional 3 minutes.
- Pour in the reserved chicken stock, heavy cream, and return the cooked chicken to the pot. Simmer for 20 minutes.
- Mix in the loroco flowers and simmer for 5 more minutes. Adjust the seasoning adding more salt if needed. Serve over freshly cooked white rice.
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