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Pollo en Crema y Loroco - Chicken with Loroco in Cream Sauce

Pollo en crema y loroco (which is chicken with loroco in cream sauce in English) features tender chicken nestled in a decadent cream sauce packed with loroco, an edible flower popular in both Guatemala and El Salvador. 
It's a luxurious yet simple meal that's easy enough for a busy weeknight and tasty enough for company.
Course Main Course
Cuisine Guatemalan, Salvadoran
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 771kcal
Author Michele Peterson
Cost $10


  • large pot
  • deep skillet
  • sharp knife


  • 1 chicken cut into serving pieces with skin and excess fat removed. Save neck and back for soup.
  • 1.5 cups heavy cream Go for 35% cream. Don't try to cut calories by using half and half as it will curdle,
  • 1 Tablespoon butter
  • 5 ounces loroco buds fresh or frozen
  • 1 clove fresh garlic chopped
  • 1/2 cup white onion chopped
  • 1 leek white part only
  • 1/4 cup sweet red pepper chopped
  • 1/2 cup celery. chopped
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


  • Thaw the frozen loroco and drain any excess moisture and blot dry with a paper towel. If you're using fresh loroco, wash it thoroughly and pat dry.
  • Place the chicken pieces in a large pot with enough water to cover the chicken. Add salt.
  • Cover, bring to a boil then reduce heat to medium and let simmer for 25 minutes or until cooked. Skim off any grey foam that might appear while cooking.
  • You can tell if the chicken is cooked when the pieces reach an internal temperature of 165°F. Remove chicken from the heat, strain (reserving the broth) and set chicken aside covered to keep warm.
  • Heat the butter in a large, deep skillet until melted. Add the finely-diced onion, chopped garlic, thinly sliced celery and leeks, chopped sweet red pepper, salt and pepper. Saute until softened but not browned.
  • Add the bay leaf and fresh thyme leaves, cooking until fragrant.
  • Pour one cup of strained chicken broth into the skillet with the vegetables and heat to boiling. Reduce heat to medium and simmer.
  • Add the heavy cream, stirring while pouring it into the skillet. Bring slowly to a simmer over medium-low heat.
  • Return the chicken to the skillet and spoon the cream sauce over the chicken. Cover and simmer for five minutes until flavours merge. Adjust salt to taste.
  • Garnish with slivers of sliced red bell pepper or sprigs of thyme. Serve with fluffy white rice and tortillas del comal.


  • Cut the chicken pieces into uniform pieces so they cook evenly. Chicken breasts can be cut in half crosswise.
  • Bring the heavy cream to room temperature before adding it to the skillet. Bring it gently to a low simmer so it doesn't curdle. 
  • Substitute finely chopped cilantro leaves for the thyme.
  • Add chopped Roma tomatoes for a saucy, red sauce.
  • If you'd like a thicker sauce, you can make a paste from flour or corn starch and water. Add it  before you add the cream. 
Note: Nutritional information is created by online calculators so the figures are only estimates and may not be accurate. 


Calories: 771kcal | Carbohydrates: 9g | Protein: 38g | Fat: 65g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 790mg | Potassium: 558mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2423IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 2mg