The chicken locro from Córdoba province, has a name and a last name: Perico Vicente. In the pot there is poultry, to which you add maize and white beans.
for 8-10 portions
| 200 g. | ONION |
| 200 g. | RED CHILI |
| 150 g. | FAT |
| 1500 g. | CHICKEN OR HEN |
| 300 g. | SMOKED BACON |
| 200 g. | WHITE CORN |
| 200 g. | WHITE BEANS |
| 500 g. | NATIVE PUMPKIN |
| n/a | WATER |
| 30 g. | SALT |
| 15 g. | PEPPER |
| 15 g. | PAPRIKA |
| 10 g. | CUMIN |
| 4 units | RED SAUSAGES |
Sauce
| 150 cc. | CORN OIL |
| 200 g. | SCALLIONS |
| 10 g. | GRINDED CHILI |
| 10 g. | PAPRIKA |
| 7 g. | SALT |
| 250 g. | NATIVE CHEESE |
Slice onion and paprika in tiny cubes, toss them in melted fat till they tenderize. Add the roughly pieced meats, seal them and the add corn and beans previously soaked 8 hours in water. Cut the pumpkin in cubes and add it to the preparations adding water till covering, low heat down and cook till the pumpkin is solved. Season and add the red sausage cut in slices.
Sauce
To make the sauce, heat oil, add onion finely chopped (bulb and leaf), the chili, paprika and salt. Cook at low heat without browning till onion tender is.
Optional: add native cheese
This stew goes with hens, and you can previously boil them to be sure that they are tender.
Each region of our country is proud of their stews, and casseroles with homemade flavors to enhance the local products. In this region, we have the contribution of one previously slightly fried better with a good olive oil.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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