Prepare El Riquisimo GALLO EN CHICHA A mi Estilo

chicha (fermented corn drink)

🥗Healthier: homemade corn broth

💰Cheaper: water + cornmeal

Homemade corn broth mimics the flavor without fermentation.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are more economical.

Welcome viewers to the channel and introduce the dish 'gallo en chicha'.

Show the two whole chickens brought from San Julián.

Prepare the spice mix (relajo) by toasting ingredients: peanuts, black pepper, pumpkin seeds, sesame seeds, achiote, cloves, bay leaves, and thyme.

Toast the spices for 3 minutes, ensuring not to burn the sesame seeds.

Remove the toasted spices and set aside.

Toast the tomatoes, green bell pepper, onion, and 10 cloves of garlic for 3 minutes until they are browned.

Turn off the heat and toast the black pepper and cumin briefly to release their aroma.

Combine all toasted ingredients in a blender with 2 cups of chicha and the rehydrated guajillo chiles, then blend until smooth.

Add chopped celery and cilantro to the blended sauce and reserve it.

Cut the chickens into portions and place them in a bowl.

Pour the blended sauce over the chicken, add beer, Worcestershire sauce, olives, thyme, prunes, and chicken seasoning.

Marinate the chicken in the refrigerator for one day.

After marinating, remove the chicken portions from the marinade and set aside the olives and prunes.

In a pot, add the marinated chicken, a bit of atado dulce (panela), and the reserved sauce.

Bring to a boil, then cover and cook for about 1 hour, checking for tenderness.

After 1 hour, check the chicken; if still tough, add salt and continue cooking.

After 1 hour and 20 minutes, check tenderness again and add potatoes and carrots.

Continue cooking for an additional 15 minutes until the vegetables are tender.

Once everything is cooked, serve the dish with rice and vegetables.

Cooking Techniques

Equipment Needed

Spice Level: