Locro de Gallina
Locro de Gallina is my take on a traditional Andean stew that is influenced by my Peruvian travels. This Peruvian chicken and winter squash stew features butternut squash, choclo corn, potatoes, and lima beans in a creamy base thickened with queso fresco. If you’re looking for a new way to do chicken stew, you’ll want to check out this robust Peruvian stew!

👩🏻🍳 Tamara Talks – What is Locro?
Locro is a traditional Andean stew that is hearty, comforting, and deeply rooted in the culinary traditions of South America. It is especially popular in countries like Peru, Ecuador, Bolivia, and Argentina, with regional variations based on local ingredients and cultural influences. The dish’s name comes from the Quechua word “ruqru”, meaning “stew” or “mix.” Locro is not an ingredient.
Our many adventures in Peru take us to beautiful colonial cities like Cuzco and to humble villages high in the Andes miles from a paved road. It was in one of these villages that I had my first bowl of locro de gallina. I remember it as rustic, hearty, and flavorful. With this in mind, I began creating a similar dish that could be made by home cooks outside of Peru with approachable and accessible ingredients. Please let me know in the Comments section below if I succeeded!
Typical Ingredients
This is another situation where the “recipe” is more of a “template.” It is my goal to help you figure out how to adjust this to your needs.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

- chicken – I like bone-in chicken thighs in this locro. They are so flavorful, and there is no risk of drying them out. Feel free to use whatever you prefer. The time may need to be adjusted, but the recipe is flexible and forgiving.
- squash – The most obvious choice in the US is butternut squash. There are many other winter squash options like pumpkin, kabocha, kuri, and more…
- potatoes – Peru has many varieties of potatoes. Any potato or sweet potatoes should be fine.
- corn – In Peru, the corn is typically “choclo.” Choclo is a giant corn that is less sweet and more starchy than sweet corn. I get frozen choclo at our local Latin foods market. It is easier/quicker to use than the dried choclo which must be cooked prior to using. Substitute canned or frozen hominy or sweet corn if you can’t get choclo.
- peas – I use either frozen peas or baby lima beans. The lima beans are par-cooked, but require a little more time to cook.
- onion – My “go to” onion for Peruvian cooking is red onion because that’s what they use in Peru. You can substitute whatever onion you have on hand.
- ground cumin
- garlic
- ají amarillo paste – There is no substitute for ají amarillo paste. I have on occasion used thin-sliced frozen ají amarillo peppers. Ají mirasol paste would make a fine substitute, but it’s even harder to find than ají amarillo paste.
- chicken broth
- milk or cream – Peruvians love evaporated milk, but I do not. I like Califia Farms Better Half. Half and half is great, but it has more fat and calories. Whole milk will work as well.
- Cheese – Queso fresco is my preference. I can’t get queso Andino, but it is a similar farm-style fresh, mild cheese.
- eggs – We love to top locro with a poached egg, but they’re completely optional. Poached look pretty, but they’re not super easy. You can use whatever method you prefer. Even a hard-boiled egg would be acceptable in Peru.
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🔪 Step-By-Step Instructions

- Step 1 – After seasoning chicken lightly with salt and pepper, brown the chicken thighs in a little oil over medium-high heat. (I apologize for the blurry image. I think it was from steam). Remove chicken and set it aside.

- Step 2 – Sauté the onion, garlic, ground cumin, and ají amarillo paste over medium heat.

- Step 3 – Add the chicken back into the dutch oven along with the butternut squash, potatoes, choclo corn, salt and pepper, and broth. Bring to a boil, reduce to a simmer, and cover. Simmer until vegetables are very tender.

- Step 4 – Add the peas (or lima beans) to the locro. Simmer until tender. NOTE: Lima beans require more time than peas.

- Step 5 – Add the cream/milk and queso fresco to the locro. Bring the heat back up to a low simmer. NOTE: DO NOT BOIL!

- Step 6 – While the locro reheats, prepare eggs if using according to your favorite method. Poached are my favorite!

❓FAQ
YES. One of the most typical versions has no meat. Sub vegetable broth for the chicken. Perhaps increase the legumes and veggies. If eggs are not an issue, the egg on top will boost the protein too.
My husband says “yes!”😊 Warm it gently, and don’t boil it as the milk/cream will separate.
💭 Tips
If you use bone-in, skin-on chicken thighs, you need very little oil, and can reduce it. Subsequently, you probably won’t need additional oil to sauté the aromatics (onion and garlic).
Queso fresco can be salty. After the initial teaspoon of salt, hold off on adding more until after the cheese is stirred into the soup.
I use this food chopper, and it makes quick work of chopping the veggies!


Locro de Gallina Recipe
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Equipment
Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs
- 1 red onion - chopped
- 3 cloves garlic - minced
- 1-2 tablespoons ají amarillo paste
- 1-2 teaspoons ground cumin
- 2 cups chicken broth or stock
- 10 ounces butternut squash +/- - cubed
- 2 medium potatoes - peeled and cubed
- 1 cup choclo (giant corn)
- ½ cup lima beans or peas
- ½ teaspoon sea salt and fresh ground pepper - queso fresco is salty
- ½ cup milk or cream - see Ingredients Notes in post
- 4 ounces queso fresco
- 4 eggs - optional ingredient
- fresh herbs (cilantro)
Instructions
- In a dutch oven over medium-high heat, brown the chicken pieces in 1 tablespoon of the olive oil. Remove from the pot.
- Sauté the onion and garlic in olive oil until the onion is soft. Add the ají amarillo paste and ground cumin, and cook 3-4 minutes longer, stirring every now and then.
- Add the squash, potatoes, choclo, broth, salt, and pepper. Lower the heat, and cook covered, stirring occasionally, until all the vegetables are tender.
- Add the peas or lima beans to the locro. Simmer until tender.
- Add the cream/milk and queso fresco to the locro. Bring the heat back up to a low simmer. NOTE: DO NOT BOIL!
- Prepare eggs if using according to your favorite method.
- Top with an egg, and garnish with cilantro. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This may be the best thing I have eaten in the last year. OMG, so delicious. I was in a hurry, before carpool, and left out the milk, cheese and egg when I had my first bowl. It was so good. You can only imagine how good it is with the finishing touches!
Yay!!! You made my day Rebecca! It is such a flavorful soup, and one of our favorites at Andersen casa! Thanks for providing feedback.🥰
This soup is very tasty! I used boneless chicken thighs that I chopped up and I didn’t use queso fresco or eggs and I used less cream. Slightly fewer calories and just as delicious, I’d bet!
Yay! I’m so glad you liked it! I tried to stay true to what I’ve had in Peru, but I have been known to cut some of the calories too. Thanks for taking time to provide feedback!
I loved this stew when I had it in Peru, and I love this recipe as well. And yes, it’s good left over. I’d also like to point out that aji amarillo paste (an ingredient) is not the same as aji amarillo sauce (a condiment). Check the ingredients on the jar if you’re not sure.
Thanks for the reminder on ajà amarillo paste versus ajà amarillo sauce/salsa! Yes, reading labels is always good!