This chicken with loroco is a very popular dish from the region, with an exquisite flavor due to being accompanied by a delicious white sauce.
Combines succulent chicken meat with the peculiar taste of this edible flower. It is believed that this dish has its roots in indigenous cuisine, cherished by generations for its exquisite flavor.
Chicken with Loroco
Ingredients
2 Boneless chicken breasts
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 Cream
½ cup of Chicken broth
1 tablespoon of Cornstarch dissolved in water
1 pinch of Salt
Tortillas to accompany
1 pinch of Pepper
Preparation
Step 1 : Place the chicken breasts in a container, season with salt and pepper to taste, and add oregano.
Step 2 : Refrigerate and set aside.
Step 3 : Chop the Loroco, onion, and cheese into small pieces.
Step 4 : Remove the chicken from the refrigerator and make a slight cut in the middle; stuff with cheese and half of the Loroco.
Step 5 : Add oil to a skillet and sear the chicken on all sides.
Step 6 : Remove and set aside.
Step 7 : In the same skillet, add margarine to melt, sauté the onion and 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 in the cream, add the broth, cornstarch, season to taste, and let it boil.
Step 10 : When boiling, add the chicken breasts to the skillet, cover with the sauce, and cook over low heat for 15 minutes.
Step 11 : After cooking, turn off the heat and serve hot with tortillas.
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