Traditional Northern Rooster Stew

Traditional Northern Rooster Stew

Delicious free-range rooster stew with the authentic touch of loche pumpkin and chicha de jora.

Time: 130 min · Servings: 4 · Calories: 671 kcal

Ingredients

Method

  1. Chop the rooster and place it in a large bowl.
  2. Season the rooster with salt, ground garlic, pepper, cumin, and chicha de jora.
  3. Massage the pieces to integrate the flavors and let marinate for one hour.
  4. Chop the onion, cilantro, and red pepper.
  5. Chop the calabaza loche.
  6. Heat a large pan with a drizzle of oil over medium-high heat.
  7. Sear the rooster pieces on both sides until golden, then remove them from the pan.
  8. Add the onion to the same pan and sauté until translucent.
  9. Add the ground garlic, ají panca, and ají amarillo, sautéing the ingredients well.
  10. Add the achiote powder and mix well.
  11. Return the rooster pieces to the pan and mix with the seasoning.
  12. Add the calabaza loche and pour in the chicha de jora.
  13. Cook over low heat for at least one hour.
  14. If the stew dries out during cooking, add a little water.
  15. Add the red pepper and chopped cilantro at the end of cooking.
  16. Serve the hot stew with rice, legumes, and a fresh salad.

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Categories: Stews & Legumes · All recipes

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