The Locro de Gallina, typical of Bolivia, is a thick stew with potatoes, chicken meat, and corn. It’s seasoned with herbs and served with chopped onion and ají. It’s a comforting dish full of flavors. Ideal for sharing with family.
The aroma of the Locro de Gallina spreads through the kitchen, awakening the senses with its warming comfort.
The potatoes and corn blend in a dance of textures and flavors, creating a dish rich in tradition and taste. It’s the perfect meal to share with family on a cold winter day.
Locro de Gallina
Ingredients
1 Large chicken
½ cup of Rice
½ Kilo of yuca
6 Potatoes
6 Eggs
4 Frying plantains
1 Onion
1 Tomato
1 Garlic clove
1 pinch of Salt
1 Onion
1 Tomato
1 Carrot
1 Spoon of yellow ají
1 teaspoon of Oregano
¼ teaspoon of Cumin
1 pinch of Salt
Preparation (simple version)
Preparation
Step 1 : To prepare this exquisite dish, start by deboning the chicken and boiling it in a pot with warm water along with the chopped vegetables and salt, letting it simmer until nearly cooked.
Step 2 : Meanwhile, in a skillet with hot oil, sauté the chopped vegetables with the spices, then add half a cup of chicken broth, incorporating it into the pot.
Step 3 : In the same pot where the chicken is cooked, add the rice and let it cook for about five minutes before adding the potatoes.
Step 4 : Once everything is cooked, add the eggs one by one until they set and remove from heat.
Step 5 : Meanwhile, cook the peeled yuca cut into pieces in a pot with water and salt, then add it to the previous preparation.
Step 6 : Separately, cook the plantains with their skins on, halved.
Step 7 : Finally, serve in a deep bowl with plenty of broth and enjoy this delicious dish full of flavor and tradition.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
