Peruvian recipe: Gallina Guisada.

3 hours. 6-8 people.

A rich Creole dish.

La Gallina stewed or also known as “Guiso de gallina” is a typical Peruvian meal prepared with tender hen prey and menestra. Its preparation consists of macerating the hen’s prey, and chili peppers and seasonings are added for cooking. In Peru, the hen is obtained directly from the people who sell it, and is one of the most popular dishes to taste. His presentation style is varied; and that depends on where you cook. Besides, it’s a very familiar dish.

Peruvian recipe: Gallina Guisada.

Peruvian recipe: Gallina Guisada.

Ingredients for the hen.

•  1 kg of tender hen (cut into medium prey).
•  1/4 cup vegetable oil.
•  1-2 tablespoons fresh ground garlic.
•  10 ml white vinegar (optional).
•  Chopped coriander in the shape of a chifonada.
•  1 leaf onion (chopped into small dice).
•  1-2 tablespoons red chili pepper.
•  2-3 tablespoons yellow chili pepper.
•  1/2 cup of Chicha de Jora.
•  Pepper to taste.
•  I eat to taste.
•  Come out to taste.

Recipe procedure.

1. Over a medium bowls, add red chili pepper, yellow chili pepper and vinegar (the amounts for the chili peppers are between 1-2 tablespoons each). And with a spoon move to form a single mixture.
2. After this; we cut the chicken meat into prey and wash it beforehand. And finally we put it into the maceration prepared above (read the note below).
3. Occasionally season it with cumin, pepper and salt to taste. And taste the taste momentarily. And let stand for 15 to 1 hour for better flavor grip.
4. Between the time expected and calculated by you; you can add the chopped leaf onion and the coriander. This way the maceration will be at its point.
5. To start with the cooking of dams; we grasp over a pot and make a dressing of oil and ground garlic. And we saute.
6. Once this is done; add all the maceration inside the pot and move constantly back and forth.
7. Observe cooking time; and cook over medium heat. If the maceration stew is dry, add sips of water and finish when our prey is well soft and cooked.
8. Serve on cooked rice, and accompany it with some menu (green menestra, brown menestra or gentleman). And finally, from a jug of fruit juice.

Note: In procedure two; the prey is washed and the meat macerated. You could use water to wash them, but it is recommended that you use chicha de jora to do so, in this way you will achieve a better taste.

Similar recipes for cooking.

We leave 2 similar recipes to cook as an alternative to the Gallina Guisada. You can follow the links to do so.

Preparation video.