Honduran Chicken in Loroco and Sweet Corn Sauce with Yuca Tostones

Name: Honduran Chicken in Loroco and Sweet Corn Sauce with Yuca Tostones
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb chicken breast; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 cup white onion; 3/4 cup red bell pepper; 1/2 cup loroco buds; 1 cup sweet corn kernels; 3/4 cup table cream; 1 cup chicken broth; 1/4 cup culantro or cilantro; 1.75 lb yuca; 4 cups water; 2 cups oil for frying; 1 tsp paprika

An original Honduran-inspired recipe featuring golden seared chicken in a creamy loroco, sweet corn, and cilantro sauce, served with crispy yuca tostones. It brings together classic Honduran flavors in a comforting, aromatic homemade dish.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g chicken breast (skinless, cut en 4 porciones)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
12 g garlic (chopped finely)
30 ml lime juice (fresh)
45 ml vegetable oil (divided)
120 g white onion (chopped en cubitos)
100 g red bell pepper (chopped en cubitos)
60 g loroco buds (fresh or descongelado, chopped)
150 g sweet corn kernels (fresh or congelado)
180 ml table cream
240 ml chicken broth
12 g culantro or cilantro (chopped)
800 g yuca (pelada and en trozos)
1000 ml water (approx., for cocer the yuca)
500 ml oil for frying (approx.)
2 g paprika (for the yuca)

Nutrition facts

per serving

620 kcal

Calories

39 g

Protein

38 g

Carbs

35 g

Fat

4 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the chicken breasts with 4 g (3/4 tsp) salt, black pepper, cumin, half of the minced garlic, and lime juice. Let rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the yuca in a pot with the water and 2 g (1/4 tsp) salt. Cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain, remove the fibrous core if present, and let cool slightly.
3
3. Meanwhile, heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until well browned and it reaches an internal temperature of 165°F / 74°C. Remove and keep covered.
4
4. In the same skillet, reduce to medium heat and add the onion, red bell pepper, and the remaining garlic. Cook for 3 minutes, stirring, until the onion looks translucent.
5
5. Add the loroco buds and sweet corn kernels. Cook for 2 minutes to release their aroma. Stir in the chicken broth and let it simmer gently for 3 minutes.
6
6. Add the cream, the remaining 2 g (1/4 tsp) salt, and half of the culantro or cilantro. Cook over low heat for 3 to 4 minutes, until the sauce thickens slightly.
7
7. Return the chicken to the skillet and spoon the loroco-corn sauce over it. Cook 4 minutes more over low heat so the chicken absorbs the flavor, without letting the cream boil hard.
8
8. For the yuca tostones, heat the oil for frying in a deep skillet or pot to 350°F / 175°C. Cut the cooked yuca into thick pieces and fry for 3 minutes until just lightly golden. Remove them.
9
9. Flatten each piece of yuca with a cup or press to form thick discs. Sprinkle them with paprika and a pinch of salt.
10
10. Fry the yuca discs again at 375°F / 190°C for 2 to 3 minutes, until crisp outside. Drain on paper towels.
11
11. Serve the chicken covered with the loroco and corn sauce, finish with the remaining chopped culantro or cilantro, and accompany with the hot yuca tostones.

Chef tips

If you find fresh loroco, chop it roughly to preserve its texture. If using frozen loroco, drain it well before adding it to the skillet so the sauce does not become watery.

Substitutions

You can use boneless chicken thighs instead of breast. If you do not have culantro, use cilantro. For a lighter sauce, replace part of the cream with more chicken broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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