rainforest recipes

Bit by bit, I'm starting to learn more about traditional Guatemalan cuisine. This dish is an excellent example. It seems like such a basic dish, but the combination of Loroco and cream makes it outstanding! I have never experienced a flavor like it!

I had never eaten Loroco until recently, when I had the good fortune to drop in at the end of a cooking class in "Guatemalan Cuisine" that was being given to the women of the Grupo Femenino Ix-canaan. They gave me a sample of each of the three chicken dishes they prepared that day, and the Pollo con Loroco con Crema was by far the most delicious! I decided in that moment that its unique flavor merited further investigation.


Loroco, called Quilite (meaning "edible herb"), in Mayan, are small, green, unopened flower buds, used as a flavoring agent in Central American cuisine. They are cultivated here in Guatemala, and available at the local market right now. Good timing. I picked some up so I could practice (and eat more of) this dish.

Chicken with Loroco in Cream Sauce
(Pollo con Loroco en Salsa de Crema)


Ingredients:

1 chicken leg cut into thighs and drumsticks
4 medium potatoes
1 onion
1/2 sweet red pepper
1 tomato
thyme
bay leaves
1 cup of loroco buds
1/2 cup heavy cream
salt, pepper, garlic powder (I couldn't find the fresh garlic at the last moment)

Instructions:

1. Chop onion, 1/2 sweet pepper and tomato and begin to saute in about 2 Tbsp olive oil.
2. Add the sprig of thyme and the bay leaf.
3. Saute until onion becomes translucent, and add chicken pieces to pan.


4. Cover and cook over low heat for about 20 minutes.
5. Cube potatoes; Add to mixture in pan and mix well.


6. Add about 1 cup water.


7. Cover pan; Bring to a boil and simmer for 10 minutes.


8. Add loroco to the pan; stir in; cover and simmer for 5 minutes.


9. Add cream to the mixture; stir; heat gently


10. Serve with rice.



The Verdict:

Ricisima!!! I will definitely be making more of this dish, and the flavor of the Loroco was so delicious, that I don't think it would be too much to double it (2 cups) next time I make it.

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Posted by Anne Lossing at 1:31 PM 9 comments  

Labels: Chicken, Cream, Loroco, Potatoes

This dish was a "first" in two ways ... the first time that I have ever made noodles of any kind ... and the first time that I have eaten Hungarian Goulash. I had read and printed this recipe out a couple of months ago, but everything didn't "come together" until today. It was a huge success! We both loved it ... Enrique said the noodles were even better than the goulash! I wasn't sure if I would like such a heavy paprika-based flavor, but it started out as interesting with the first bite, and grew to flashes of brilliance. It gave me the confidence to look at some more types of pasta recipes ... I'm thinking about trying a lasagna



Chicken goulash

Although potatoes play a supporting role in this dish, we think they are the stars. Goulash, the classic Hungarian dish made of beef or veal with lots of onions, paprika and potatoes, can be a wonderful culinary experience if made well.

The potatoes stew in the paprika, wine and stock until they almost burst. If you fished them out, they would make a fulfilling meal on their own. In this version, we replace the meat with our favorite boneless-skinless chicken thighs. Finish it with some cider vinegar and a touch of butter for extra flavor.


Serving Size: 6

Ingredients
2 tablespoon oil
6 cups 3/4-inch diced onion
1 teaspoon kosher salt
1/4 cup cold water
3 tablespoon sweet paprika
6 boneless skinless chicken thighs ; cut into 2 inch pieces
1 cup white wine
2 cups low sodium chicken broth
4 cups 1-inch cubed peeled potatoes
3 tablespoons cider vinegar
1 tablespoon sweet butter
1/4 cup chopped chives

Instructions
1. In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat.

2. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until onions are soft and lightly caramelized. Stir in the sweet paprika, and cook for 2 to 3 minutes.

3. Toss in the chicken, and cook for 2 to 3 minutes, stirring to coat the chicken with the onions and spice. Pour in the white wine, and reduce by half. Add the chicken broth and cubed potatoes, and simmer for 60 minutes over low heat.

4. Stir in the vinegar, butter and chives. Serve over egg noodles, or just on its own with crusty bread. Makes 6 servings.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

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Egg Noodles

Ingredients:
2 cups All-purpose flour
1/2 teaspoon Salt
1 Egg plus
2 Egg yolks
1/3 cup Water
1 teaspoon Cooking oil or olive oil

Instructions:
In a large mixing bowl stir together 1-3/4 cup of the flour and the salt. Make a well in the center of the mixture.
In a bowl combine eggs, water, and oil. Add to flour mixture; mix well.
Sprinkle kneading surface with the remaining flour.
Turn dough out onto floured surface. Knead till dough is smooth and elastic (8-10 mins total).
Cover and let rest for 10 mins. Divide dough into fourths.
On a lightly floured surface, roll each fourth into a 12x12" square (about 1/16 inch thick).
Let stand 20 mins.
Cut dough into 1/4 inch wide strips then cut into 2-3 inch lengths.
You can use a pasta machine if you have one.
Cook the pasta 1-1/2 to 2 mins. Make sure the water is boiling before adding the noodles or they will glump on the bottom. You can freeze the noodles, just let them dry before putting them in the freezer. Cook them a bit longer if you freeze them. (Recipe From: Darryl & Kelly Youngblood )


** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 81710 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

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Posted by Anne Lossing at 3:15 PM 0 comments  

Labels: Chicken, Paprika, Pasta, Potatoes