"Hi, today I'm making locro de gallina. Aggressively season our water. Add our hunky yuca. We're going to let that simmer until the yuca is fall-apart tender. In here, I've got turmeric, paprika and annatto seeds. You're going to cook this until the annatto stains the oil red. Garlic, bay leaf and onion. And we're just going to cook this out until the onion turns translucent and starts to soften."
"In goes the chicken. We're going to add my salt make sure everything is evenly coated. And now we add our water. And at this point, we're going to add our rice. As it simmers, the rice is going to break down and thicken the soup and give it a lot more body. Broth is ready. Pull out the back and the neck. In go my squash and my plantains."
"Bring that up to a simmer, and cook that until the squash is fully tender and the plantains are as well. Smells like lunch at my grandmother's house. Oregano, fresh parsley. So my yuca is all done. You can see how soft they are. Ladle full of soup right on top. Thigh in there and a hunk of squash. Check it out. Let me know what you think."
Locro de gallina originated in the Andes and refers to a hearty soup-stew hybrid common across South America. The recipe uses chicken, yuca, squash, green plantains, rice, garlic, onion, bay leaf, oregano, parsley, turmeric, paprika, and annatto seeds. Annatto seeds are cooked in oil until they stain it red, then aromatics are added and chicken is browned and seasoned. Rice is added to the cooking liquid so it breaks down and thickens the broth, adding body. Yuca is cooked until fall-apart tender while squash and plantains are simmered until soft. The finished soup is served with chicken thigh, squash, and flavorful broth.
Read at www.nytimes.com
Unable to calculate read time
Collection
[
|
...
]