{Fritada de gallina} Ecuadorian chicha braised chicken
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Additional Time
2 hrs
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Total Time
5 hrs
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Servings
10
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Course
Main Course
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Cuisine
South American, American, Ecuadorian
{Fritada de gallina} Ecuadorian chicha braised chicken
Description
{Fritada de gallina} Ecuadorian chicha braised chicken is prepared by marinating assorted chicken pieces in a spiced liquid containing chicha or wine with orange juice and warming spices like cinnamon and cloves, along with garlic and cumin. After marinating, the chicken is cooked in the marinade with whole garlic cloves and onion chunks over low to medium heat, allowing the flavors to meld and the liquid to reduce. The final stage involves cooking until the remaining liquid evaporates and the chicken edges brown in its own rendered fat, creating a balance of tender meat and slight crispness.
The braising technique lends a rich, deep flavor profile, enhanced by the combination of acidic orange juice and the aromatic spices. The slow cooking ensures the chicken remains moist while developing concentrated taste. Serving this dish alongside traditional Ecuadorian accompaniments like fried ripe plantains, llapingachos (potato patties), cassava, hominy corn, and fresh salsas offers complementary textures and fresh acidity to balance the savory richness of the chicken fritada.
This dish works well for gatherings or family meals where a comforting, hearty main course is desired, especially when paired with the various side options that can be tailored to preference. The marinating time can be extended for deeper flavor, and careful attention to the final browning phase ensures a satisfying finish with a hint of crisp texture on the chicken pieces.
Ingredients
- chicken assorted pieces, ~5 lbs
- 2 ½ cups white wine can also use a mix of beer and orange juice + ½ tsp ground cinnamon + pinch of ground cloves, or chicha; plus 2 cups of orange juice
- 1 ½ garlic 1 head peeled and crushed, the other ½ head peeled and whole, heads
- 1 white onion cut in large chunks
- 2 tsp cumin ground
- salt to taste
Side dish options (choose your favorites):
- plantains fried, ripe
- potato patties Llapingachos or stuffed
- cassava boiled
- Hominy corn or mote
- rice Ecuadorian style
- onion lime marinated; salsa
- tomato lime marinated; salsa
- avocado slices
- hot sauce or Aji criollo
Instructions
- Mix the crushed garlic (1 head) and cumin with the chicha or wine/orange juice spice mix.
- Marinate the chicken pieces in the liquid marinade mix for at least 1-2 hours, overnight is ideal.
- Put the chicken and the marinade in a wok or a large deep sauté pan, add the whole garlic cloves and the chunks of white onion
- Cook over low medium heat, should be lightly boiling most of the time, for about 1 ½ hours or until the liquid starts to reduce, stir occasionally.
- Continue cooking for another 30 minutes, but keep a close eye on it from this point, stir more frequently.
- Reduce the heat to low until the liquid is gone and a small amount of grease (from the chicken) replaces the liquid. Stir frequently to keep the chicken from burning and cook for about 20-25 minutes or until the chicken pieces are browned.
- Serve with fried or baked ripe plantains, llapingachos or potato patties, tomato and red onion curtido salsa, avocado slices and aji or hot sauce. The chicken fritada can also be served with mote or hominy, boiled yuca or rice instead of the potato patties.
User Reviews
Overall Rating
4.7
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