gallo en chicha

{{short description|Central American chicken dish}}

Gallo en chicha is a traditional chicken dish in Salvadoran cuisine,{{cite book |title=El Salvador |last=Deady |first=Kathleen W. |year=2002 |publisher=Capstone Press |isbn=978-0-7368-0941-2 |pages=15 |url=https://books.google.com/books?id=T2JPPv-r-kIC&dq=%22Gallo+en+chicha%22&pg=PA15 |access-date=2008-09-01}} also eaten elsewhere in Central America, such as in Guatemala.{{cite book |title=Guatemala |last=McNally |first=Shelagh |year=2006 |publisher=Hunter Publishing, Inc |isbn=978-1-58843-528-6 |pages=64 |url=https://books.google.com/books?id=x7CtmPL5DMQC&dq=%22Gallo+en+chicha%22&pg=PA64 |access-date=2008-09-01}} The dish is made with rooster, Salvadoran chicha{{cite news |title=Latin Flavors: A Fusion of Culture & Cuisine |url=http://www.allbusiness.com/retail-trade/food-stores/4218522-1.html |work=Gourmet Retailer |date=2007-04-01 |access-date=2008-09-01 }} and panela. It is somewhat similar to coq au vin,{{cite book |title=Counter Intelligence |last=Gold |first=Jonathan |year=2000 |publisher=St. Martin's Press |isbn=978-0-312-26723-0 |pages=[https://archive.org/details/counterintellige00jona/page/91 91] |url-access=registration |url=https://archive.org/details/counterintellige00jona/page/91 }} but like much of Salvadoran cuisine is a blend of European influences and the Salvadoran ingredients and cooking traditions.

While it is consumed in most parts of El Salvador, it is most common in the western and central parts of the country. The dish is consumed in both rural and urban areas.

Because cooking this dish is complicated and time-consuming, it is usually prepared for special occasions and celebrations, such as holidays or the birth of a child.