Guatemalan · beginner
Guatemalan Pan-Seared Chicken In Creamy Loroco Sauce
Tender pan-seared chicken cutlets served in a rich, fragrant crema sauce infused with edible loroco flower buds.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken cutlets with salt and black pepper on both sides.
- 02
Heat olive oil in a skillet over medium-high heat and sear chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a warm plate.
- 03
Lower heat to medium and add diced yellow onion and garlic to the same skillet. Cook for 2 to 3 minutes until soft and translucent.
- 04
Pour in the halal chicken broth, scraping up any browned bits stuck to the bottom of the pan.
- 05
Stir in the chopped loroco buds and Guatemalan crema. Simmer gently for 4 minutes until the sauce slightly thickens.
- 06
Stir in lime juice, return chicken cutlets to the skillet to coat in cream sauce for 1 minute, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Pan Deglazing with Cream
Using broth to dissolve flavorful seared pan fond before building a velvety pan sauce with crema.
Notes from the kitchen
- Rinse jarred loroco buds under cold water before chopping to remove excess brine taste.
- Do not boil cream aggressively after adding lime juice to prevent curdling; keep heat low.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.