Fatima and Santiago’s Mom, Lourdes, is teaching us a delicious recipe using a special vegetable called loroco, which originates in Central America and is popular in Guatemala and El Salvador.
Ingredients:
- 6 chicken drumsticks
- 1 red onion
- 4 tomatoes
- 3 cloves of garlic
- 2 medium red bell peppers
- 3 tbs olive oil
- 1 tbs salted butter
- 1 cup loroco
- 1/2 cup water
- 1/3 cup sour cream
- 1 tsp salt
- 1/4 tsp pepper
Equipment:
- Two medium (3.5 – 5 qt) saucepans with lid
- Paper towels
- Measuring cups and spoons
- Knife
- Chopping board
- Two medium bowls
- Blender
Instructions:
Wash the drumsticks and pat dry with paper towels. Set aside in a bowl.
In a medium saucepan, add the butter and melt over medium high heat. Add chicken pieces to saucepan with 1 tbs of olive oil and saute for 5 minutes. Add 1/2 tsp salt and ¼ tsp pepper. Cover it and let it simmer for 15 minutes.
Chop 1/3 of the onion and keep the rest on the side. Cut 1 sweet pepper, garlic and tomatoes in big chunks. In a sauté pan, begin to saute in about 2 Tbs olive oil for 5 minutes. Cover and simmer for 5 minutes. When done, put sautéed vegetables in a blender and blend it for one minute.
Add the salsa and water to the chicken and bring to a boil.
Start chopping the bell pepper in small pieces and put it in a bowl. Cut the onions in slices and add it in the same bowl.
When the chicken is boiling add all the vegetables. Let it simmer for 5 minutes and then add the loroco with the cream, stirring. Cover and simmer for 5 minutes.
Check for seasoning and add extra salt if needed.
Side Dishes:
Serve with steamed rice. You can add steamed broccoli or a salad of your choice.