Peruvian Locro de Gallina

Locro de gallina is Huánuco’s signature soup: free-range hen with yellow and white potatoes, rice, and an ají mirasol and palillo base.

It’s the traditional food of festivities such as Los Negritos.

Peruvian Locro de Gallina

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• Author: Recetas123
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Main Course
• Cuisine: Peruvian

Print Recipe

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Description

Peruvian preparation featuring gallina y papas, adapted for a home kitchen with clear measurements.

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Ingredients

• 1 tender hen, cut into pieces
• Water, plenty
• 4 white potatoes
• 6 yellow potatoes
• 1 cup of cooked rice
• 2 garlic cloves
• 1 onion
• 2 teaspoons of ají mirasol
• 1 teaspoon of palillo (Peruvian turmeric)
• 1 teaspoon of ground ají amarillo
• Oil, as needed
• Salt and pepper, to taste

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Preparation

1. Cook the hen, boil the pieces in plenty of water until tender.
2. Add the potatoes and rice, peel and cut the potatoes; when the hen is ready, add them to the broth with the cooked rice.
3. Make the base, finely chop the garlic and onion. In a pan with oil, fry the garlic with the ají mirasol and palillo, seasoning to taste; add the onion and sauté a few minutes more, and finally stir in the ají amarillo.
4. Finish, add the base to the hen broth, stir, adjust the seasoning, and serve hot.

Tips

• Use a free-range hen: it gives the broth more flavor.
• The yellow potato breaks down and thickens the locro; the white one stays in pieces.
• Add the base at the end so it keeps its color.

Traditional variations

• There’s a red version made with ají panca instead of ají mirasol.

How to serve

Serve the locro piping hot, with a piece of hen and potato in each bowl.

Recommended pairings

• Ground rocoto
• Bread

Did you know?

In Huánuco, locro de gallina is served by the thousands during the city’s anniversary celebrations.