Fritada de Gallina (Ecuadorian braised Chicken in Chicha)
Fritada de Gallina is chicken marinated and braised in chicha, a fermented corn drink. You might have a hard time finding chicha, so a lager and orange juice is a suitable substitute. The chicken is cooked down until there is almost no liquid left. Fall off the bone tender! Serve with llapingachos, fried plantains, Ecuadorian rice, or lime marinated tomato and red onion salsa.
Ingredients
- 4 lbs cut up whole chicken or bone in chicken thighs
- 2 1/2 cups chicha or 2 cups lager and 1/2 cup orange juice
- 1 1/2 heads garlic peeled and minced
- 2 tsp cumin
- 1 tbsp salt
- 1 medium onion diced
- 1 tsp cracked black pepper
- 1/4 cup parsley chopped
Instructions
- Mix together the chicha(or beer and orange juice), garlic, and cumin.
- Put the chicken pieces in a gallon sized ziplock bag. Pour in the marinade. Marinate for 4 hours.
- Place the chicken and all of the marinade along with the onions and salt.
- Bring to a boil. Turn the heat to medium low. Simmer for 2 hours. Toss in the parsley and cracked black pepper.
- Turn the heat up to medium high to help reduce and thicken the sauce faster. Cook for another 30 minutes, making sure to give it a few stirs so nothing sticks to the bottom and burns.
