Our Recipe for Unity

Gallo en Chicha

Prep Time 1 minute
Cook Time 2 hours 15 minutes
Total Time 2 hours 16 minutes


  • 1 chicken cut into pieces
  • 2 cups chicha Salvadoran drink, or beer
  • 1 cup white wine
  • 2 onions thinly sliced
  • 3 cloves garlic crushed
  • 1 red bell pepper diced
  • 1 lb pork ribs
  • 1 teaspoon allspice
  • Juice of 1 lime
  • 3 cloves
  • 1 cinnamon stick
  • ½ teaspoon mustard seeds
  • ½ cup pineapple or apple cider vinegar
  • 1 lb prunes pitted
  • 1 lb large golden raisins
  • 8 bay leaves
  • 4 large tomatoes peeled, seeded and diced
  • 4 oz. large green olives pitted
  • 3 potatoes diced
  • 1 red hot pepper thinly sliced
  • 2 carrots grated
  • 5 tablespoons vegetable oil
  • Salt


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

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