Gallo en Chicha (Rooster in Chicha)

  • Total time - 3 hours
  • Preparation - 30 minutes
  • Cooking time - 2 hours 30 minutes
  • Servings: 4
  • Country: Guatemala
A rich Gallo en Chicha stew with chicken in a bowl, served with rice and fresh cilantro.

This recipe is all about patience and slow cooking. The result is an incredibly tender meat that falls apart and soaks up all the flavors from the rich sauce. Chicha is a traditional fermented drink; if not available, you can substitute it with a dark beer or a dry red wine, which will slightly alter the authentic flavor.

Ingredients

Ingredients

  • 1 kg chicken (rooster or chicken), cut into pieces
  • 2 cups chicha (or dark beer/dry red wine)
  • 4 pieces tomatoes
  • 1 piece onion, roughly chopped
  • 4 cloves garlic
  • 1 piece cinnamon stick
  • 4 pieces cloves
  • 1 teaspoon allspice
  • 0.5 cups raisins
  • 0.5 cups prunes
  • 0.5 cups olives
  • 2 tablespoons panela (or brown sugar)
  • vegetable oil
  • salt and black pepper

Instructions

Step 1: Preparing the Meat

Season the chicken with salt and pepper. In a pot with oil, brown it on both sides until golden. Remove the meat and set it aside.

Step 2: Preparing the Sauce

In the same pot, add the chopped tomatoes, onion, and garlic. Cook until the vegetables are soft. Add the cinnamon stick, cloves, and allspice. Briefly roast everything. Pour in the chicha (or beer/wine) and scrape the bottom of the pot to release all the flavors.

Step 3: Simmering the Stew

Transfer all the sauce to a blender (or use an immersion blender) and blend until smooth. Pour the sauce back into the pot. Add the browned chicken, raisins, prunes, and olives. Season with panela or brown sugar, salt, and pepper to taste. Bring to a boil, then reduce the heat and simmer covered on low heat for 2-2.5 hours, or until the meat is very tender.

Step 4: Serving

Serve the hot Gallo en Chicha with white rice and fresh corn tortillas. You can garnish with fresh cilantro.