A thick, golden stew of chicken, squash, potatoes, and corn simmered until the squash dissolves into a velvety sauce, comfort food from the Bolivian valleys.
Ingredients
1kg chicken pieces
500g butternut squash, cubed
3 potatoes, cubed
2 ears corn, cut into rounds
1 onion, diced
2 cloves garlic
1 tsp cumin
1 tsp oregano
6 cups water
Salt and pepper
Fresh oregano for garnish
Instructions
1Boil chicken in water with onion and garlic for 30 min.
2Add squash, potatoes, and corn. Simmer 30 min until squash dissolves into the broth.
3The squash will naturally thicken the stew to a creamy golden consistency.
4Season with cumin, oregano, salt, and pepper.
5Simmer 10 min more until flavors meld.
6Serve in deep bowls, garnished with fresh oregano.
Did You Know?
Locro is one of the oldest continuously prepared dishes in the Americas — archaeological evidence suggests versions were eaten over 7,000 years ago.