Gallina Guisada (Peruvian recipes)

Total time: 3 hours. Quantity: 4-8 persons.

A delicious Creole dish.

Gallina guisada, or also known as "Guiso de gallina" is a typical Peruvian meal prepared with tender hen prey and stew. Its preparation consists of macerating the hen prey, and adding chili peppers and seasonings for cooking. In Peru, the hen is obtained directly from the people who sell it, and it is one of the most popular dishes to taste. Its style of presentation is varied; and that depends on the place where it is cooked. Besides, it is a very familiar dish.

Let's see how to prepare it!

Gallina Guisada (Peruvian recipes)

Ingredients:

• 1 kg of tender hen (cut into medium-sized prey).
• ¼ cup vegetable oil.
• 1-2 tablespoons fresh minced garlic.
• 10 ml white vinegar (optional).
• Chopped cilantro in the form of chiffonade.
• 1 leaf onion (diced small).
• 1-2 tablespoons of red chili bell pepper.
• 2-3 tablespoons of yellow chili bell pepper.
• ½ cup of chicha de jora.
• Pepper to taste.
• Cumin and salt to taste.

Procedure of the recipe.

1. In a medium bowl, add the red chili bell pepper, the yellow chili bell pepper and the vinegar (the quantities for the chili peppers are between 1-2 tablespoons for each one). With a spoon, stir until a single mixture is formed.
2. After this, we cut the chicken meat into pieces, and wash it previously, finally we introduce it into the prepared maceration of procedure 1 (see note below).
3. Occasionally we season it with cumin, pepper and salt to taste, taste the flavor, and let it rest for 15 to 1 hour for a better flavor grip.
4. Between the time foreseen and calculated by you; you can add the chopped onion and coriander. This way the maceration will be just right.
5. To begin with the cooking of the prey; we take on a pot, we fry, making a dressing with oil, and ground garlic.
6. Once this is done; we add all the maceration inside the pot, and move constantly from one side to the other.
7. Observe the cooking time and cook over medium heat. If the maceration stew dries out, add sips of water, and finish when our prey is soft and cooked.
8. Serve over cooked rice, and accompany it with some vegetable stew (green vegetable stew, brown vegetable stew or caballero). 

Guisada Chicken

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

Video of the preparation.