Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups of rice
- 1 cup of corn kernels
- 1 cup of panela (unrefined cane sugar)
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon of salt
- 10 cups of water
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. In a large pot, add the chicken pieces, 8 cups of water, cinnamon stick, cloves, and salt. Bring to a boil and then reduce heat to low. Let simmer for 30 minutes.
2. While the chicken is cooking, rinse the rice and add it to a blender with 2 cups of water. Blend until the rice is completely broken down and the water turns milky white.
3. Once the chicken has simmered for 30 minutes, add the rice mixture to the pot along with the corn kernels and panela. Stir well and let simmer for another 30 minutes until the rice is cooked and the chicha has thickened.
4. Remove the cinnamon stick and cloves from the pot and discard.
5. Serve the Gallo en Chicha de Arroz hot with a side of white rice and avocado.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 5g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Instead of panela, you can use brown sugar or honey.
- You can use frozen corn kernels instead of fresh.
Variations:
- You can add diced potatoes or carrots to the chicha for added texture.
- You can use pork or beef instead of chicken.
Tips and tricks:
- Be sure to rinse the rice well before blending to remove any excess starch.
- Stir the chicha frequently to prevent it from sticking to the bottom of the pot.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the Gallo en Chicha de Arroz in a large bowl with a side of white rice and avocado.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Serve with a side of white rice and avocado.
Troubleshooting advice:
If the chicha is too thick, add more water to thin it out. If it is too thin, let it simmer for a bit longer to thicken.
Food safety advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Gallo en Chicha de Arroz is a traditional dish from Colombia that dates back to pre-Columbian times.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of white rice and avocado.
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Region: Peruvian