It’s been ages since I’ve been in the kitchen, let alone experimented with something new like Gallo en chicha from El Salvador. I love cooking, but Salvadoran cuisine is uncharted territory for me.

So, this week, I had a bit of downtime, and I thought, why not try my hand at whipping up a dish from El Salvador? My buddy Luis, who’s Salvadoran, always raves about their food. He mentioned that Salvadoran cuisine isn’t as vast as Peruvian cuisine, and boy, was he right! When I started hunting for traditional Salvadoran recipes on the web, I could totally see what he meant. There’s definitely not as much variety, but hey, sometimes simplicity can be just as delicious, right?

After some digging around, I stumbled upon a really tasty and easy-to-make dish, Gallo en Chicha. It’s a classic stew packed with flavor from all sorts of tasty ingredients. Let me tell you, it’s been a delightful surprise – the taste is out of this world! Now, I’m not exactly Salvadoran, so I didn’t have a clue what to expect beyond what I saw in those online pics.

Now, I’ve been around the stove block a few times, but I’ve never really been one to share my recipes.”

The Recipe

Cooking up a traditional dish is like jazz, you know? There’s no strict playbook, just a dash of creativity and everyone’s got their own riff. So, why not give my take on Gallo en chicha a whirl? I rolled up my sleeves, dove into the kitchen, and let me tell you, the result was finger-lickin’ good.

Now, I’ve been around the stove block a few times, but I’ve never really been one to share my recipes. Maybe it’s laziness, maybe it’s just not feeling the urge. But hey, who knows? Perhaps I’ll sprinkle some more culinary gems on this blog in the future. For now, though, let me spill the beans on what went into crafting this lip-smacking Gallo en chicha.

• 3/4 de kilo de gallo trozado.
• 200 gramos de cerdo.
• 100 gramos de pasas.
• 200 gramos de aceitunas sin pepa.
• 3 tomates.
• 10 dientes de ajo.
• 2 papas blancas medianas.
• 1 cebolla blanca mediana.
• 1 zanahoria.
• 3 limones.
• 1 cucharada de salsa Lea & Perrins.
• 1 taza de vino tinto.
• 2 cervezas negras.
• 1 Coca Cola.
• 1 taza de chicha de jora.
• 2 tallos de apio.
• 1 atado de cilantro.
• 90 gramos de mantequilla.
• Sal y pimienta al gusto.

And hey, if you end up with some leftover beer, why not take a sip while you’re at it? It’s all about enjoying the process, right?”

Getting the cooking started

You know, everyone has their own little quirks when it comes to cooking, right? Personally, I’m all for options, especially when it comes to swapping out ingredients. Like, instead of using a rooster in your recipe, why not try a hen or a chicken? I mean, the latter cooks up faster, so it’s a win-win. And let’s talk about pork. Sure, it’s tasty, but it’s not a must-have. If you’re not feeling it, no worries!

Now, if you can’t get your hands on chicha de jora, no biggie. Just stick with two dark beers, and you’ll still get that awesome flavor. The real magic, though, is in the seasoning. Go ahead and pour it over the chicken generously. And hey, if you end up with some leftover beer, why not take a sip while you’re at it? It’s all about enjoying the process, right?

Oh, and don’t hold back on the veggies! Load ’em up, because the more, the merrier. Just remember, they’ll shrink down a bit in the pot, so don’t be surprised if you need to add a little extra.

Once everything’s prepped and ready to go, heat up a pot and toss in a quarter stick of butter.”

Adding Flavor

Alright, let’s get cooking! Start by chopping all the veggies into medium-sized pieces. I like to add some corn kernels and a handful of peas for that extra touch. Cut the pork and poultry into chunks as well.

Now, let’s whip up the seasoning with a little magic. Squeeze the juice from three lemons and crack open a dark beer. I even threw in a splash of vinegar for good measure.

Once everything’s prepped and ready to go, heat up a pot and toss in a quarter stick of butter. Once the pot’s nice and hot, throw in the garlic. Don’t worry if it starts to brown a bit; garlic always adds a nice flavor. Next, add the onions, followed by the chopped poultry and veggies. Give it all a good stir, and keep sautéing until everything is cooked through.

Cuando empiece a sudar significa que está en su momento clave, verter el aderezo hecho con chicha y cerveza.”

Wrapping things up in the kitchen

I’ve never experimented with Gallo en chicha before, but I wanted to stick to the original recipe as closely as possible.”

Takeaways

Nunca antes he probado un Gallo en chicha pero he tratado de ser lo más fiel a la receta original. Me guié de una receta casera transmitida oralmente el cual fue grabada en vídeo para luego ser subida en YouTube. Ya que viendo otras tres supe qué podía hacer ligeras adiciones, si estas no cambiaban el sabor del producto final.

I threw in some shrimp to add a surprise burst of flavor when you take a bite, along with raisins and olives. Added a touch of thyme, gave it a good mix, adjusted the seasoning, and let it simmer over medium heat for an hour. Once it’s cooked through, it’s time to dish it out, maybe add a little garnish if you fancy, and enjoy!

I’ve never experimented with Gallo en chicha before, but I wanted to stick to the original recipe as closely as possible. I followed a traditional recipe that was verbally passed down, then recorded on video and uploaded to YouTube. After watching a few other versions, I decided to make some minor tweaks, making sure they didn’t change the overall flavor profile of the dish.

From what I’ve gathered online, Salvadoran cuisine is often celebrated for its sweets, but let me tell you, this dish is a real treat. I’ll definitely be whipping up some Gallo en chicha again soon. Despite the long list of ingredients, it’s not too much hassle to cook. I’m also keen to try my hand at other dishes, whether they’re from Peru or elsewhere. As long as it’s tasty, count me in for giving it a shot!

Meet you at the next entry.