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.