Gallo En Chicha Recipes

GALLO EN CHICHA

Steps:

• Brush all the pieces of rooster with lime juice.
• In a large bowl, combine the rooster, pineapple vinegar (or cider vinegar), chicha, garlic, onions, red bell pepper, mustard seed and allspice.
• Cover and marinate for 8 hours in the refrigerator.
• At the end of these 8 hours, remove the pieces of poultry from the marinade and reserve the marinade.
• In a large Dutch oven, heat the vegetable oil over medium heat and sauté the pieces of rooster until golden brown.
• Remove the rooster pieces from the pan and, in the same oil, fry the pork until golden.
• In a large pot, put the rooster and pork previously fried, then add the cloves, chili pepper, and all the reserved marinade.
• Cover the pot and cook on high heat. As soon as it is boiling, lower the heat and cook on a low heat for 1h15.
• Add the white wine, prunes, raisins, olives, potatoes, cinnamon stick, bay leaves, tomatoes and carrots over high heat.
• When the boiling point is reached, lower the heat and cook on low-medium heat for 40 minutes, or until the sauce thickens.
• At the end of cooking, if the sauce is too liquid, increase the heat if necessary to thicken the sauce.