Locro de Gallina (Chicken Soup With Squash, Green Plantains and Yuca)
Derived from a Quechua term for a hearty soup-stew hybrid, locro originated in the Andes mountain range but today encompasses a glut of South American soups that vary from country to country, and household to household. Originally made with varying combinations of squash, corn, beans and potatoes, locro has transformed regionally, with some even including ingredients like poached eggs and thinly shaved brisket. Inspired by versions found in Santa Cruz de la Sierra, Bolivia, this recipe starts with chicken broth seasoned with turmeric, paprika and annatto seeds, and uses squash, plantains and yuca, but feel free to use whatever vegetables you have in your fridge. Make sure to keep the pieces large so they don’t disintegrate into the soup as it simmers; cutting them with your spoon as you eat is part of the experience.
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