Stewed Chicken in Sweet Chicha Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender chicken thighs simmered in a sweet and tangy chicha sauce, combining rich spices with a hint of fruitiness for a comforting Salvadoran-inspired dish. This Latin American-inspired chicken recipe, ready in about 55 minutes, blends bone-in chicken thighs, vegetable oil, yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces bone-in chicken thighs
• 2 tbsp vegetable oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 cup chicha (fermented corn drink) or substitute pineapple juice
• 1 1/2 cups chicken broth
• 2 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 bone-in chicken thighs, skin side down, and sear for 6-7 minutes until golden brown and crispy, then flip and sear the other side for 5 minutes.
2. Step 2: Remove the chicken and set aside. In the same skillet, add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing over medium heat for 4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon and 1/2 tsp ground cloves, cooking for 1 minute until spices bloom and the mixture is aromatic.
4. Step 4: Pour in 1 cup chicha or pineapple juice, scraping the bottom of the pan to deglaze and combine flavors.
5. Step 5: Add 1 1/2 cups chicken broth and 2 tbsp brown sugar, stirring to dissolve the sugar.
6. Step 6: Return the chicken thighs to the skillet, spoon some sauce over them, and reduce heat to low. Cover and simmer gently for 30 minutes until chicken is tender and cooked through.
7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, then sprinkle 2 tbsp chopped fresh cilantro on top before serving.