Eating Argentinean food in Buenos Aires (Locro, Asado, empanadas)

Peel and chop the potatoes and pumpkin into cubes.

In a large pot, heat some oil over medium heat and sauté chopped onion and garlic until translucent.

Add the chicken pieces to the pot and cook until browned on all sides.

Stir in the chopped potatoes and pumpkin, then add the vegetable broth.

Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 20-25 minutes.

Add the corn and milk, stirring to combine, and cook for an additional 10 minutes.

Season with salt and black pepper to taste.

Remove the chicken pieces, shred the meat, and return it to the pot.

Stir in chopped cilantro and adjust seasoning if needed.

Serve hot, garnished with avocado slices and a squeeze of lime.

Dietary

Allergens