This chicken with loroco is a very popular dish from the region, featuring an exquisite flavor due to its accompanying delicious white sauce.
Combine the succulent chicken meat with the distinctive flavor of this edible flower. It is believed that this dish has its roots in indigenous cuisine, cherished by generations for its exquisite taste.
Chicken with Loroco
Ingredients
2 Boneless chicken breast
2 cups of Loroco
1 Onion
1 pound of Soft cheese
2 tablespoons of Olive oil
½ teaspoon of Fresh oregano
1 tablespoon of Margarine
3 Crushed garlic cloves
2 cups of Heavy cream
½ cup of Chicken broth
1 tablespoon of Cornstarch dissolved in water
1 pinch of Salt
Tortillas to serve
1 pinch of Black pepper
Preparation
Step 1 : Place the breasts in a container, season with salt and pepper to taste, and add the oregano.
Step 2 : Reserve in the refrigerator.
Step 3 : Chop the loroco, onion, and cheese into small pieces.
Step 4 : Remove the chicken breasts from the refrigerator and make a slight cut in the middle; stuff them with cheese and half of the loroco.
Step 5 : In a skillet, add oil and sear the chicken breasts on all sides.
Step 6 : Remove and set aside.
Step 7 : In the same skillet, add margarine to melt, then sauté the onion and the remaining loroco for 2 minutes.
Step 8 : Once the onion has changed color, add the garlic and sauté for 1 minute.
Step 9 : Then, pour the heavy cream into the skillet, add the broth, and the cornstarch, season to taste, and bring to a boil.
Step 10 : When boiling, add the chicken breasts to the skillet, cover with the sauce, and cook on low heat for 15 minutes.
Step 11 : After cooking, turn off the heat and serve hot with tortillas.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
