Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups of chicha de jora (Peruvian fermented corn drink)
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the chicken pieces to the pot, and season with cumin, paprika, dried oregano, salt, and pepper. Stir well to coat the chicken with the spices.
3. Pour the chicha de jora and coconut milk into the pot, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
4. Simmer the chicken in the chicha de coco mixture for about 45 minutes, or until the chicken is cooked through and tender.
5. Once the chicken is cooked, remove it from the pot and set it aside on a plate.
6. Increase the heat to medium-high, and let the chicha de coco mixture simmer for another 10-15 minutes, or until it thickens and reduces by about half.
7. Return the chicken to the pot, and stir to coat it with the thickened chicha de coco sauce.
8. Serve the Gallo en Chicha de Coco hot, garnished with fresh cilantro and accompanied by rice or boiled potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 480
Fat: 28g
Carbohydrates: 16g
Protein: 38g
Sodium: 290mg
Sugar: 4g
Substitutions for ingredients:
- Chicha de jora can be substituted with beer or white wine.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add diced potatoes or carrots to the pot with the chicken for a heartier dish.
- Use boneless, skinless chicken breasts instead of a whole chicken for a quicker cooking time.
- Add a diced red bell pepper to the pot with the onion and garlic for extra flavor and color.
Tips and tricks:
- To make the dish spicier, add a diced jalapeño or serrano pepper to the pot with the onion and garlic.
- If the chicha de coco sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water, and stir it into the pot to thicken the sauce.
- For a smoky flavor, add a teaspoon of smoked paprika to the spice mix.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Gallo en Chicha de Coco in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Gallo en Chicha de Coco in a large bowl or platter, garnished with fresh cilantro and accompanied by rice or boiled potatoes.
Garnishes:
Fresh cilantro
Pairings:
White rice or boiled potatoes
Suggested side dishes:
- Ensalada Criolla (Peruvian onion and tomato salad)
- Choclo con Queso (Peruvian corn with cheese)
- Papa a la Huancaína (Peruvian boiled potatoes with spicy cheese sauce)
Troubleshooting advice:
- If the chicha de coco sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the chicken is not cooked through after 45 minutes, continue simmering until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gallo en Chicha de Coco is a traditional Peruvian dish that combines the flavors of chicha de jora, coconut milk, and spices to create a rich and flavorful sauce for chicken. Chicha de jora is a fermented corn drink that has been consumed in the Andean region of South America for thousands of years, and is still a popular beverage in Peru today.
Flavor profiles:
Savory, slightly sweet, and aromatic from the spices
Serving suggestions:
Serve the Gallo en Chicha de Coco hot, garnished with fresh cilantro and accompanied by rice or boiled potatoes.
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Region: Peruvian