GALLO EN CHICHA SALVADOREÑO mas rico que el que hacia mi abuelita

chicha

🥗Healthier: homemade fruit juice

💰Cheaper: soda

Homemade fruit juice provides a similar flavor profile with less sugar.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable than whole chicken.

Purchase a 5-pound chicken from a local poultry shop.

Wash and drain the chicken thoroughly.

Marinate the chicken with salt, bay leaves, and 1 cup of cooking red wine for at least 2 hours.

Prepare chicha (sweet water) by fermenting pineapple peels with panela for 10-12 days.

Toast 5 tomatoes, half an onion, and 3 California chiles on a hot comal until softened.

Boil water in a small pot and hydrate the chiles until soft for blending.

Toast salvadoran spices (relajo) in a pan over low heat to enhance flavor.

Blend the toasted tomatoes, onion, chiles, and salvadoran spices together.

Add 2 oz of achiote, 1/2 tsp of dried oregano, 1.5 oz of panela, 3 tbsp of brown sugar, 3 tbsp of Worcestershire sauce, 2 tbsp of mustard, and 1 tbsp of chicken bouillon to the blender and blend until smooth.

Let the blended sauce cool before adding it to the marinated chicken.

After 2 hours, add the cooled sauce to the marinated chicken and let it rest in the refrigerator for at least 22 hours.

Transfer the chicken and sauce to a large pot, ensuring there is enough liquid to prevent drying out during cooking.

Bring the pot to a boil over high heat, then reduce to low heat and cover.

Cook for 1 hour and 15 minutes, checking for tenderness and ensuring the chicken is fully cooked.

Cooking Techniques

Equipment Needed

Spice Level: