Locro de Gallina is from Santa Cruz. You’ll need:
2 lbs/1kg squash, pumpkin or sweet potato peeled and cut into 1 in/2.5 cm chunks (optional)
1/2 cup or as needed (usually more water is used)
1 onion, chopped
2 garlic cloves, minced
1 tomato, chopped
1/2 teaspoon oregano
1/2 cup rice
450 g potatoes, cut into cubes and parboiled
1/2 cup frozen lima beans (optional)
1/2 cup peas
Chicken in medium or large sized pieces, quantity according to portions to be served
1 teaspoon fresh parsley, chopped
How to prepare:
Put the water into a pan with the squash and bring it to boil; cook until it begins to soften. While that is happening, heat the oil in another pan and saute the onion, garlic, tomato, oregano and salt. Put this mixture into the squash and combine well.
Cook the rice in the water, add the chicken pieces and let them cook till they feel soft to touch.
Add the potatoes and beans. Let them cook gently 10 min or so, then add the peas while the soup is cooking, stir it. Serve warm with parsley on top.
Note 1: There are many versions of this soup in most of South America, and even in Bolivia there are some variations. This one is the variety prepared in Santa Cruz, called Locro de Gallina.
Note 2: Ingredients marked as optional can be skipped, it’s recommended to do so, as the Santa Cruz version doesn’t use them.