In El Salvador chicha is a popular drink made from any number of things, ranging from corn to pineapple. It’s fermented until fizzy and tangy—but not truly alcoholic. It’s also the key ingredient in the dish that made chef Anthony Salguero of Popoca want to cook Salvadoran food in the first place: gallo en chicha, rooster braised in a pineapple-skin chicha. For this recipe we’re using chicken, and because chicha can be hard to find, Salguero suggests combining pineapple juice and apple cider vinegar as a substitute in this recipe. If you happen to get your hands on some chicha, or go the extra mile to make it yourself, replace the pineapple juice with 2 cups chicha and reduce the vinegar to ½ cup.
Recipe information
Yield
4 Servings
Ingredients
6
2
1
4
10
10
2
¼
¾
4
1
1
2
1
Preparation
Step 1
Preheat oven to 375°. Season chicken generously with salt and pepper. Heat oil in a large heavy pot over medium-high. Cook chicken, skin side down, until golden brown and crisp, 10–12 minutes. Transfer to a plate.
Step 2
Add onion, carrots, and garlic to same pot, season with salt, and cook over medium-high, stirring occasionally, until onion is brown around the edges, 6–8 minutes. Add potatoes, Relajo, and red pepper flakes and cook, stirring constantly, 1 minute. Stir in vinegar and cook, stirring, until mostly evaporated, about 3 minutes. Add prunes, pineapple juice, and brown sugar. Bring to a simmer and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Season with salt and add broth. Bring to a simmer and cook, stirring occasionally, until reduced by about one fourth, about 5 minutes. Nestle chicken back into pot, arranging skin side up. Cover and transfer to oven. Braise until meat is tender but not falling off the bone, 45–50 minutes.
Step 3
Divide stew among shallow bowls. Top with oregano, pickled chiles, and sesame seeds.
Step 4
Do ahead: Stew (without toppings) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
Leave a Review
Reviews (17)
Back to TopSO GOOD. I used a spicy homemade tepache instead of chicha and it was super. I will definitely make this again.
Ivy
Philadelphia, PA
1/24/2021
This was incredible! The flavor in the relajo is outstanding - at first I was hesitant to put so much time and ingredients into just one portion of the meal - but it was damn worth it. The cinnamon / anise gives it a flavor that I really haven't been even able to come close to tasting since lockdown. What a variation!!
leila
Chicago, IL
11/8/2020
This is an amazing recipe. Great depth of flavor. I am going to give it a try with pineapple kombucha just for fun. It is annoying though when a picture of the dish is not actually what is represented in the recipe. There are no chicken legs in the ingredients and the chicken in the photo is obviously charred for photo op only.
Anonymous
Idaho
11/2/2020
This was one of the best things I've made or eaten recently--both my partner and I were astonished by how good it was. The linked recipe for Relajo makes a lot, but after experiencing that spice mix I'm glad we have so much of it left over -- I'll be using it in everything. The chicken's also relatively easy and comes together in one pot. I would ignore the person who complained about the acidity of the vinegar-- the recipe as is is perfect, just make sure both the vinegar and pineapple juice actually reduce. I might try pre-crisping the cut side of the potatoes next time after searing the chicken and before starting the braise base, but that's just my preferred texture. We're going to try tearing up the leftover chicken and making quesadillas with it tonight with some oaxaca cheese.
Anonymous
New York
10/20/2020
This dish is wonderful. During the pandemic I try to limit my trips to the store but I had almost everything. Used pure cacoa powder in lieu of nibs for the relajo , no prunes so added equal amt of golden raisins, no pineapple juice but pureed canned crushed pineapple. It came together beautifully. One reviewer was unhappy with vinegar but if reduced properly it really offsets the sweet elements added to the stew. I would love to use the sauce for pulled pork.
carringtonash
South Carolina
10/13/2020
We made this last night for dinner after reading the recipe in the October issue. We made a few minor substitutions on the spice blend but added the called-for amount of vinegar and pineapple juice. Incredibly flavorful and absolutely delicious. Very well balanced and the chicken was super tender. Highly recommend the recipe as-is!
Notfoodbloggers
Charleston, SC
10/7/2020
Absolutely amazing recipe!! I made this for dinner the first time tonight and my family (husband and 4 kids) all loved it. I love the reduced vinegar touch, it's something I use often and adds an amazing depth. Don't change a thing! And try this right away!
Pandemonium
Virginia
10/5/2020