"Hunger is the best sauce in the world."--Cervantes

Pollo en Crema con Loroco Recipe

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This recipe for Pollo en Crema con Loroco, by , is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Haydee Monroy

Category:
Category:

Ingredients:  
Ingredients:  
Chicken - 10 chicken breast (or use the equivalent of a whole chicken, cut into pieces)
3 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and pepper
25 oz. cream (Salvadorenean or Guatemalan)
10 oz. loroco - fresh or fozen (only the flower, do not use the stem)
2 T corn starch

Directions:
Directions:
Put chicken into a pot and fill with water until above the chicken. Add garlic and onion to pan. Stir chicken occasionally carefully to not tear chicken apart. Simmer for about 15 minutes, add loroco and salt and pepper to taste. Simmer another 20 minutes.

Meanwhile, in another bowl mix the corn starch with the cream. Mix well until there are no clumps. (or mix corn starch with water and then add to the cream)

Add cream and simmer 10 minutes moving the chicken carefully. If soup is too thick, add a little water.

Optional: Add 2 medium size potatoes which have been cut into 1/2" cubes and add to pot for the last 15 minutes.

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
45 min.

 

 

 

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