A traditional dish that dates back to ancient times, blending indigenous and Spanish influences into a delicious combination of flavors.
Its history is linked to celebrations and festivities, where it is prepared with care and shared within the community. This dish represents the culinary richness of Honduras and is appreciated for its balance between sweetness, tartness, and saltiness.
Gallo en chicha
Ingredients
1 Gallo
1 pinch of Salt
4 Peeled garlic cloves
1 Chopped onion
1 tablespoon of Chicken broth
1 tablespoon of Sazonador
½ cup of Raisins
½ cup of Prunes
2 cups of Beer
2 cups of White wine
1 cup of Vinegar
4 tablespoons of Grated raspadura
1 cup of Cubed pineapple
1 cup of Stuffed olives
1 cup of Roasted sweet chili in strips
Chopped fine cilantro
4 Roasted onions
5 Roasted garlic cloves
3 Rehydrated guajillo chiles
1 can of Tomato paste
1 tablespoon of Toasted sesame seeds
Preparation
Step 1 : Clean the rooster by removing excess fat and deboning it before placing it in a pot with enough water, salt to taste, peeled garlic, and chopped onion.
Step 2 : Let it cook over medium-high heat for 40 minutes.
Step 3 : In a jug, combine the beer, wine, and vinegar; dissolve the raspadura and add half of this mixture to the pot along with the broth, sazonador, raisins, and prunes, then continue cooking.
Step 4 : Meanwhile, place the onions, garlic, rehydrated guajillo chiles with their water, tomato paste, sesame seeds, and part of the beer mixture into a blender; process until smooth.
Step 5 : Pour this mixture into the pot along with the pineapple, olives, roasted chiles, and the remaining beer mixture; let it boil for 20 minutes or until the sauce thickens to your liking.
Step 6 : Once ready, serve the Gallo en chicha, garnished with some chopped cilantro on top.
Step 7 : It can be accompanied with tortillas and white rice to enjoy this delicious dish.
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