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Gallo en Chicha, which translates to “Rooster in Chicha,” is a slow cooked dish featuring rooster or chicken as the star ingredient, simmered in a sweet and tangy sauce made with fermented corn drink (chicha), panela (unrefined cane sugar), and spices.
The name itself hints at its distinctive flavour profile, where the robust taste of rooster is perfectly balanced by the caramel like sweetness of panela and the slight tang of chicha.
This is a cherished dish in El Salvador and traditionally served with rice or handmade tortillas, allowing the complex sauce to shine. It’s a meal that’s as much about the experience as the flavours, a dish meant to be savoured slowly, bringing people together around the table.
Ingredients and Taste
The key ingredients in Gallo en Chicha include rooster or chicken, chicha (a fermented corn or fruit drink), panela, onions, garlic, tomatoes, and an array of spices like cinnamon and cloves.
The combination of these elements creates a sauce that’s rich, slightly sweet, and layered with aromatic warmth. The rooster is typically chosen for its firmer texture and more pronounced flavour compared to younger chicken, standing up beautifully to the robust sauce.
The dish has a unique taste that balances sweet and savoury. The panela melts into the sauce, imparting a deep caramel sweetness, while the chicha adds a subtle tartness that keeps the flavours lively.
The spices, particularly cinnamon and cloves, give the sauce a fragrant, almost festive quality. The meat absorbs all these flavours during the slow cooking process, becoming tender and succulent.
A Taste of History
The origins of Gallo en Chicha are deeply rooted in Salvadoran history, blending indigenous traditions with Spanish colonial influences. Chicha, a fermented drink made from corn or fruit, has been a staple in Central America since pre-Columbian times, cherished for its unique tang and versatility.
When Spanish colonizers arrived, they brought ingredients like panela and new cooking techniques, which eventually merged with local flavours to create dishes like Gallo en Chicha.
Historically, the dish was reserved for special occasions, partly due to the time intensive preparation and the use of rooster, which was considered a prized ingredient. Over generations, it became a symbol of celebration and familial bonding, often prepared during holidays or festivals.
Gallo en Chicha (Sweet Chicken Stew) Recipe
Serves: 4 people
Ingredients:
For the rooster preparation:
- 1 medium sized rooster (about 3-4 lbs), cleaned and cut into serving pieces
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 teaspoon of paprika
- 4 garlic cloves, minced
- 1 large onion, finely chopped
For the Chicha Sauce:
- 2 cups of Salvadoran chicha (fermented pineapple drink)
- 1 cup of dark beer
- 1 cup of fresh orange juice
- 2 tablespoons of panela or brown sugar
- 1 cinnamon stick
- 2 cloves
- 1 large tomato, finely diced
- ½ cup of raisins
- ½ cup of prunes
- ½ cup of pitted green or black olives (optional)
- 1 large carrot, peeled and sliced into rounds (optional)
- 2 tablespoons of apple cider vinegar
- ½ teaspoon of allspice
- 1 bay leaf
For garnishing and serving:
- Fresh cilantro leaves
- White rice or handmade corn tortillas
Directions
To begin, marinate the rooster pieces. In a large bowl, combine the salt, black pepper, paprika, and minced garlic. Rub this mixture onto the rooster pieces, ensuring they are evenly coated. Cover and let marinate for at least 1 hour, preferably overnight, for deeper flavour.
Heat the olive oil in a large pot over medium heat. Add the rooster pieces and sear them for 4-5 minutes on each side until golden brown. This step locks in the juices and creates a rich base for the sauce. Remove the seared rooster pieces and set aside.
In the same pot, sauté the chopped onion until translucent, about 3-4 minutes. Add the diced tomato and cook until softened, stirring occasionally. Scrape up any browned bits from the bottom of the pot to incorporate all the flavours.
Return the rooster pieces to the pot. Pour in the Salvadoran chicha, dark beer, and orange juice. Stir gently to combine. Bring the mixture to a simmer over medium heat.
Add the panela or brown sugar, cinnamon stick, cloves, allspice, and bay leaf. Mix well to ensure the spices are evenly distributed. Cover the pot and reduce the heat to low. Let the rooster simmer gently for about 1.5 hours, or until the meat is tender and begins to fall off the bone.
About halfway through cooking, add the raisins, prunes, apple cider vinegar, and optional ingredients (sliced carrots and olives). The carrots add a subtle sweetness and texture, while the olives provide a hint of brininess that complements the sauce. Stir gently to incorporate.
Check the sauce’s consistency. If it’s too thick, add a splash of water or more chicha. Taste and adjust the seasoning, adding more salt or a pinch of sugar as needed.
Remove the cinnamon stick, cloves, and bay leaf before serving to ensure a smooth eating experience. Let the dish rest for 5 minutes to meld the flavours.
Serve the Gallo en Chicha hot, garnished with fresh cilantro leaves. Pair it with fluffy white rice or handmade corn tortillas to soak up the flavourful sauce. Arrange the rooster pieces and vegetables on a platter with the sauce drizzled generously over the top. Add a small side of pickled vegetables for a vibrant contrast.
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