A typical 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 sweet, sour, and salty tastes.
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 Seasoning
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 zest
1 cup of Diced pineapple
1 cup of Stuffed olives
1 cup of Sweet chili pepper, sliced
Chopped fresh 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 pitcher, combine the beer, wine, and vinegar; dissolve the grated zest and add half of this mixture to the pot along with the broth, seasoning, raisins, and prunes, and continue cooking.
Step 4 : Meanwhile, place the onions, garlic, rehydrated guajillo chiles with their soaking water, tomato paste, sesame seeds, and part of the beer mixture in a blender; process until obtaining a smooth mixture.
Step 5 : Pour this mixture into the pot along with the pineapple, olives, roasted chiles, and the rest of the beer mixture, then bring to a boil for 20 minutes or until the sauce thickens to your liking.
Step 6 : Once ready, serve the Gallo en chicha, topped with a little chopped cilantro.
Step 7 : It can be accompanied with tortillas and white rice to enjoy this delicious dish.
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