An exquisite dish that combines chicken (as an alternative to rooster) and pork. This combination will make each bite unique and delicious. Enjoy trying it!
The recipe for Chicken and Pork Ribs in Chicha has its roots in El Salvador, where it blends traditional flavors with a special touch. This preparation reflects the influence of indigenous culture and Creole cuisine, creating a unique and tasty dish. For Salvadorans, this dish is more than just nourishment; it is a tribute to their origins and culinary traditions.
Are you ready to embark on this culinary adventure together? We hope you enjoy preparing this delicious recipe at home!
Chicken and Pork Ribs in Chicha
Ingredients
1 Chicken cut into pieces
500 milliliters of Chicha
250 milliliters of White wine
2 Onions, thinly sliced
3 Garlic cloves, crushed
1 Red bell pepper, diced
1 pound of Pork ribs
1 teaspoon of Jamaican pepper, freshly ground
3 Cloves
1 Cinnamon stick
½ teaspoon of Mustard seeds
100 milliliters of Pineapple or apple cider vinegar
1 pound of Prunes, chopped
1 pound of Large golden raisins
8 Bay leaves
4 Large tomatoes, diced
Large green olives, chopped
3 Potatoes, chopped
1 Red bell pepper, sliced
2 Carrots, grated
5 tablespoons of Vegetable oil
1 pinch of Salt
Preparation
Step 1 : The chicken pieces are rubbed with lemon juice and marinated in a bowl along with vinegar, chicha, garlic, onions, red pepper, mustard seeds, and Jamaican pepper, covering the container and refrigerating for eight hours.
Step 2 : In a skillet with hot oil, sauté the chicken pieces over medium heat until golden.
Step 3 : Then, remove the chicken and brown the pork in the same skillet.
Step 4 : In a large pot, place the chicken, pork, cloves, chili, and the reserved marinade.
Step 5 : Cover the pot and cook over high heat until it starts to boil, then reduce the heat and cook for approximately one hour and fifteen minutes.
Step 6 : Add the white wine, prunes, raisins, olives, potatoes, cinnamon stick, bay leaves, tomatoes, and carrots, continuing to cook over high heat.
Step 7 : After boiling, reduce the heat and simmer for about forty minutes or until the sauce thickens.
Step 8 : Once ready, the stew is ready to be served and enjoyed.
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