Chicken,  Featured,  Sauce

Gallo en Chicha: The King of the Rotisserie Chicken

Gallo en chicha is Salvadorian and Guatemala dish. Chicha will give an unique flavor that you would never find in a regular rotisserie chicken from the store, and I love that. Chicken is one of those meats that I eat every week, and I’m always happy when I find a different way to cook it.

You can either decided to make your own chicha or buy it from the store. Chicha is not only great to drink, but also can be great to season your meats. So don’t get overwhelmed by the name or different ingredients, because there are different ways to make it easier and tasty.



6 Servings

Prep time

15 minutes

Cooking time

120 minutes


610 kcal


  • For The Chicken
  • 1 Whole Chicken (Washed)

  • 1 Tsp of Salt

  • 1 Tsp of Pepper

  • For The Sauce
  • 8 Roma Tomatoes (Cut in Halves)

  • 1 Yellow Onion (Cut in Halves)

  • 1 Red Bell Pepper

  • 1 Cup of Relajo Salvadoreño

  • 1 Cup of of Extra Virgin Olive Oil

  • 1/4 Cup of Achiote Seeds

  • 8 Garlic Cloves (Mashed)

  • 2 Cups Of Chicken Broth

  • 1/4 Cup of Brown Sugar

  • 1 Cup of Fermented Pineapple Juice (Known as Guarapo or Chicha)

  • 1/2 Cup Pitted Prunes (Cut in Half)

  • 1/4 Cup of Whole Pimiento-Stuffed Olives (Drained)

  • 1/4 Cup of Cappers (Drained)

  • 1/2 Cup Cocktail Onions


  • Season the chicken with salt and pepper.
  • In a large sauce pan, cook in medium heat the tomatoes, onions, and red bell pepper until slightly charred. About 4 minutes each side.
  • Set the tomatoes, onion, and red bell pepper on the side and let it cool.
  • Once the tomatoes, onion, and red bell pepper are cool, remove the peel all of them. Also remove the bell pepper seeds.
  • Blend the roasted tomatoes with the onion and the relajo Salvadoreño.
  • In a large cooking pan add the oil and the achiote seeds.
  • After the oil is hot, add cook the chicken for about 5 minutes each side or until fully cooked. Remove the chicken from the cooking pan.
  • Add the garlic, the blended tomato, onion and relajo Salvadoreño cook for 6 minutes.
  • Return the chicken to the cooking pan, add the chicken broth, sugar, fermented pineapple drink, and salt to taste. Reduce until the chicken is tender (about an hour). Stir occasionally and add broth as necessary.
  • Add prunes and pimiento-stuffed olives and cook for other 30 minutes.
  • Serve with cocktail onions and rice.

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