Locro de gallina is a distinctive dish from Huánuco, born from the colonial fusion of native Peruvian chiles and hen brought from Spain. Its name comes from the Quechua “rocro,” meaning stew, and it combines yellow and white potatoes in a thick, flavorful broth.
It requires searing the hen before cooking it in its own broth, resulting in tender meat and a deeply flavorful stew.
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Peruvian Locro de Gallina
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring gallina y papas, adapted for a home kitchen with clear measurements.
Ingredients
- 1 whole hen (or chicken), in pieces
- 1 onion, chopped
- 60 g ají mirasol or ají colorado paste
- 500 g white potatoes, quartered
- 500 g yellow potatoes, quartered
- Oregano, to taste
- Chopped parsley, to taste
- Vegetable oil, as needed
- Salt and pepper to taste
Preparation
- Sear the hen, season the hen quarters with salt and pepper, and sear them in a pan with oil. Remove and set aside.
- Make the base, cook the onion and ground ají mirasol or ají colorado until you get a concentrated base.
- Cook the hen, add the broth and hen pieces to the base, and cook until the meat is tender.
- Add the potatoes, stir in the peeled, quartered white potatoes, cook a few minutes, then add the yellow potatoes.
- Finish and serve, adjust the salt, add oregano and parsley, and serve hot once the yellow potatoes begin to break down.
Chef’s Tips
- Use free-range hen for a more intense flavor; chicken also works and cooks faster.
- Add the yellow potato at the end so it thickens the broth without fully breaking apart.
- Sear the hen well before cooking to deepen the broth’s flavor.
Traditional Variations
Some Huánuco families add green fava beans or corn kernels, giving the locro more texture.
There are also versions that add a splash of milk at the end to soften the broth.
How to Serve
Serve hot, in deep bowls, traditionally during Huánuco’s anniversary celebrations.
Recommended Pairings
- Homemade ground chile sauce
- Plain white rice
- Homemade bread
Did You Know?
Locro de gallina is considered an emblematic dish of Huánuco’s celebrations, particularly associated with the “Los Negritos” festival, reflecting the culinary fusion of Andean and Spanish ingredients from colonial times.
Frequently Asked Questions
It's a thick Andean Peruvian stew made with hen, potatoes, and vegetables, slow-cooked until it reaches a creamy, comforting consistency.
Hen provides a more intense flavor and a heartier broth after long cooking, something young chicken can't replicate in the same way.
Yes, some versions stir in crumbled fresh cheese at the end of cooking to make the stew even creamier.
