Locro de Gallina

  1. Peruvian Locro de Gallina Recipe
  2. Ingredients
  3. Method
  4. Tips and tricks
  5. Additional information

Peruvian Locro de Gallina Recipe

A few days ago at a traditional party, I tried Locro de Gallina, a dish that I had never heard of before and that turned out to be chicken based soup , very delicious, but seasoned in a different way than the traditional chicken broth that we all know. And here I bring them to you!

How to prepare Locro de Gallina

Locro de Gallina Recipe
Chicken Locro

This delicious soup, in its original recipe, is prepared with chicken from the farm, that is, raised at home with two types of potatoes, one has the function of creating texture and the other volume. There is yellow and red, it all depends on the color of the pepper that we use in the dressing.

🔪 Prep Time15 minutes
🍲 Cook Time1 hour
⏲️ Total Time1 hour 15 minutes
🍽️ Servings8 servings
🔥 Calories120 calories


  • 1 hen cut into eight pieces
  • 1 kilo of yellow potato
  • 1 kilo of white potato
  • 1 sprig of celery
  • 1 teaspoon dried oregano
  • 2 tablespoons of oil
  • 1 tablespoon ground garlic
  • 4 medium onions julienned medium width
  • 4 tablespoons of blended Mirasol chili
  • Salt, pepper and cumin to taste


  1. In a large pot, place 5 liters of water, the scrubbed oregano, the whole celery stick (only cut in half), salt to taste and the chicken pieces. Cook for 1 hour on medium heat.
  2. Meanwhile, peel the potatoes and cut into medium squares. Reserve in a bowl with water.
  3. Once the chicken is tender, remove the celery, add the potatoes and cook until the yellow potatoes have broken down and the white potatoes are soft. Taste the seasoning and turn off the heat.
  4. When the broth is ready, prepare the dressing in a frying pan, heat the oil a little and brown the garlic for 1 minute, then add the mirasol chili, brown for 1 more minute.
  5. Finally add the onions and fry until they are transparent, season with a little cumin, pepper and salt to taste.
Related:  Sopa de Pollo

We have a three little secrets for this dish . To enjoy!

Tips and tricks

  • To serve, in a deep plate, first place the broth, then a piece of prey, a portion of potato and pour the dressing on top.
  • You can prepare mirasol chili cream at home by boiling the dried yellow chili for a few minutes and then blending it with a little of that same water until you get a cream.
  • To make the chicken more tender, add it to the pot when the water is boiling.

Additional information

The Locro de Gallina is a typical dish from the City of Huanuco , department located in the Peruvian highlands, recognized for its excellent climate since colonial times and one of the first cities where the Spaniards settled who came to try your luck in the “new world” .

Product of the fusion of both cultures, Locro de Gallina is born , whose original name in Quechua was "rockro", which means stew , the Spaniards brought the chicken and the Huanuqueños the delicious potatoes and local condiments.

This dish is served mainly in popular and costumbrista festivals, and is inevitable during the Feast of the Negritos which is celebrated in the month of January.

Please, do not forget to share your experience when preparing this dish. Comment, rate and share the recipe with your family and friends. Millions of thanks.

Here are more links to other delicious Peruvian dishes to continue enriching your recipe book:

  1. Carapulcra easy recipe
  2. Homemade recipe of Seco de Cabrito
  3. Prepare a delicious Peruvian Paella
  4. Learn to cook Cau Cau
  5. Homemade Pork Adobo Recipe
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