Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 4 cups of mango chicha (fermented mango drink)
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 2 teaspoons of ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Serving dish
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the chicken pieces to the pot and season with cumin, salt, and pepper.
4. Brown the chicken on all sides, stirring occasionally.
5. Pour the mango chicha over the chicken and bring to a boil.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. Remove the chicken pieces from the pot and transfer them to a serving dish.
8. Increase the heat to high and cook the chicha sauce for 5-10 minutes, or until it thickens and reduces slightly.
9. Pour the chicha sauce over the chicken and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium-high heat for sautéing, low heat for simmering, and high heat for reducing the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 25g
Carbohydrates: 25g
Fiber: 2g
Sugar: 20g
Sodium: 400mg
Substitutions for ingredients:
- Chicken: You can use any other type of meat, such as pork or beef.
- Mango chicha: If you can't find mango chicha, you can use any other type of fruit chicha or fruit juice.
Variations:
- Spicy Gallo en Chicha de Mango: Add chopped chili peppers or hot sauce to the sauce for a spicy kick.
- Vegetarian Gallo en Chicha de Mango: Replace the chicken with tofu or tempeh, and use vegetable broth instead of mango chicha.
Tips and tricks:
- Make sure to brown the chicken well before adding the chicha to the pot, as this will add flavor to the sauce.
- If the sauce is too thin, you can thicken it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce).
- Serve the Gallo en Chicha de Mango with rice or potatoes to soak up the delicious sauce.
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 Mango in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Gallo en Chicha de Mango in a large serving dish, garnished with fresh cilantro or parsley.
Garnishes:
Fresh cilantro or parsley, sliced mango, lime wedges.
Pairings:
Rice, potatoes, plantains, salad.
Suggested side dishes:
Arroz con coco (coconut rice), papas a la huancaína (potatoes in spicy cheese sauce), ensalada de aguacate y tomate (avocado and tomato salad).
Troubleshooting advice:
- If the sauce is too thick, you can thin it out with a little bit of water or chicken broth.
- If the chicken is not cooked through after 1 hour, continue simmering until it is tender and fully cooked.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Gallo en Chicha de Mango is a traditional Peruvian dish that combines the flavors of chicken, mango, and chicha (a fermented drink made from fruit or corn). It is often served at special occasions and celebrations.
Flavor profiles:
Savory, sweet, tangy, fruity.
Serving suggestions:
Serve the Gallo en Chicha de Mango with a cold beer or a glass of mango juice.
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Region: Peruvian