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: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 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; 1 cup red sweet pepper; 3 oz loroco buds; 1 cup sweet corn kernels; 3/4 cup table cream; 1 cup chicken broth; 1/4 cup fresh cilantro; 2 lb peeled yuca; 6 cups water; 1 tbsp butter

An original dish inspired by Honduran flavors: browned chicken thighs finished in a gentle loroco, sweet corn, cream, and sweet pepper sauce, served with crispy yuca tostones and a touch of lime.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
12 g garlic (chopped fino)
30 ml lime juice (freshly squeezed, divided)
45 ml vegetable oil (divided)
150 g white onion (chopped diced small)
120 g red sweet pepper (chopped diced small)
80 g loroco buds (fresh or descongelado)
160 g sweet corn kernels (fresh or congelados)
180 ml table cream
240 ml chicken broth
10 g fresh cilantro (chopped)
900 g peeled yuca (cut en trozos large)
1500 ml water (approx., for cocer the yuca)
14 g butter

Nutrition facts

per serving

540 kcal

Calories

34 g

Protein

28 g

Carbs

31 g

Fat

4 g

Fiber

24 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. In a bowl, season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, cumin, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Mix well and let rest for 10 minutes while you prepare the rest.
2
2. Place the yuca in a pot with the water and 2 g (1/2 tsp) salt. Cook over medium-high heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the fibrous core if present, and let cool for 5 minutes.
3
3. While the yuca cooks, heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until nicely colored and it reaches an internal temperature of 165°F / 74°C. Transfer to a plate.
4
4. In the same skillet, reduce to medium heat and add the butter. Add the onion, red sweet pepper, and remaining garlic. Sauté for 4 minutes until the onion is translucent.
5
5. Add the loroco and sweet corn kernels. Cook for 2 to 3 minutes, stirring, so the loroco perfumes the mixture and the corn heats through.
6
6. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook for 3 minutes over medium heat. Add the cream, remaining 2 g (1/2 tsp) salt, and 15 ml (1 tbsp) lime juice. Stir and cook 2 minutes more without letting it boil hard.
7
7. Return the chicken to the skillet with the loroco-corn sauce. Cook over low heat for 5 to 7 minutes, spooning sauce over the chicken, until everything is hot and the sauce has thickened slightly.
8
8. To form the yuca tostones, gently flatten the cooked pieces into thick discs. Heat the remaining 15 ml (1 tbsp) vegetable oil in another skillet over medium-high heat and brown them for 3 to 4 minutes per side until crisp and golden.
9
9. Turn off the heat under the chicken and add the chopped fresh cilantro. Taste and adjust salt if needed.
10
10. Serve the chicken topped with the loroco and corn sauce, alongside the hot yuca tostones. Add a few extra drops of lime at the end if desired.

Chef tips

Do not boil the cream over high heat or the sauce may split. If the loroco is very strong, rinse it lightly before using.

Substitutions

You can use chicken breast instead of thighs, being careful not to overcook it. If fresh loroco is unavailable, use frozen loroco. The cream can be replaced with light cream, though the sauce will be less rich.

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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