Pollo en Chicha
Braised Chicken Legs, Potatoes, Radishes, Prunes, Olives, Sesame Seeds, Scallions
Chef Anthony Salguero of Popoca | Oakland, CA
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Chicha Sauce:
1.6 kilograms chopped yellow onions
800 grams chopped celery
500 grams chopped carrots
120 grams chopped garlic
100 grams pasilla chiles
50 grams pumpkin seeds
36 grams sesame seeds
32 grams cinnamon sticks
30 grams cocoa nibs
30 grams annatto seeds
30 grams cumin
24 grams whole black peppercorns
16 grams star anise
16 grams dried oregano
3 grams bay leaves
1 pound panela
4 gallons chicken stock
2 gallons chicha
480 milliliters apple cider vinegar
2 bunches cilantro
227 grams masa
170 grams dark chocolate
Kosher salt
Braised Chicken:
Chicken legs
Kosher salt
Ground black pepper
To Assemble and Serve:
Grilled potatoes
Radishes
Prunes
Olives
Toasted sesame seeds
Sliced scallions
Marigold petals
METHOD
For the Chicha Sauce:
In a large stockpot over medium-high heat, combine onions, celery, carrots, garlic, chiles, pumpkin seeds, sesame seeds, cinnamon, cocoa nibs, annatto seeds, cumin, peppercorns, star anise, oregano, and bay leaves. Cook until caramelized, stirring frequently. Add panela, stock, chicha, vinegar, and cilantro. Bring mixture to a boil. Whisk in masa. Reduce heat and cook 3 hours, or until vegetables are fork-tender and chiles are completely rehydrated. Add chocolate. Stir until chocolate is fully melted. Transfer to a large metal mixing bowl. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Return sauce to stockpot over medium heat and cook until thickened to desired consistency. Season with salt. Reduce heat and keep warm.
For the Braised Chicken:
Heat oven to 350°F. On a clean work surface, generously season chicken with salt and pepper. Transfer to a sauté pan over medium-high heat and sear, skin-side down, until browned and rendered. Flip and repeat. Transfer to a hotel pan. Cover with enough Chicha Sauce to submerge. Cover with aluminum foil and braise 1 hour. Let rest 30 minutes at room temperature. Remove chicken from braising liquid and let cool. Transfer braising liquid to a stockpot over medium-high heat and reduce until nappé. Reduce heat and keep warm.
To Assemble and Serve:
In an oven-safe sauté pan over medium-high heat, sear Braised Chicken, side-skin down, until crisp. Flip and add desired amount potatoes and radishes. Cook until evenly browned. Add desired amount prunes, olives, and enough reduced Braised Chicken braising liquid to just submerge. Cook until warmed through. Transfer to a serving plate. Garnish with desired amount sesame seeds, scallions, and marigold petals.
