Recipe of the Month: Pollo a la Moza

by Simone Riddle

As the political climate changes here in Guatemala, I’ve decided to break away from lo traditional for this month’s recipe. There is a plato tipico in Guatemala which roasts chicken in beer, but as I find myself without an oven at the moment I decided to mix it up a bit; apologies for all you die-hard tradicionistas. However, this recipe does feature an essential Chapín ingredient: Moza, la cerveza oscura. Make this for la banda and they cannot fail but to be impressed.

Serves 4 people.


  • 4 pieces of chicken (drumsticks, thighs or a mixture of both)
  • 2 tbs of oil
  • 2 Carrots, peeled and finely diced
  • 1 Onion, peeled and diced
  • 3 Garlic cloves, minced or finely chopped
  • 1 Red pepper, diced
  • 2 Small cans of Moza (one to drink, one for the recipe)
  • 5-6 tbs of flour (harina de trigo)
  • Rice to serve.


Start by preparing the chicken: sprinkle a dash of salt on each piece then lightly cover all over with flour.

Heat two tbs of oil over a medium heat in a large frying pan. When hot, carefully add the floured chicken pieces and fry for 15 minutes, until browned on each side.

While the chicken is cooking, wash and prepare the vegetables.

When the chicken is browned, transfer to a plate with kitchen paper to absorb some of the oil and let sit. Add the diced onion to the pan with the oil and stir well before adding the carrot, fry for another minute then add the garlic and pepper. Fry for approximately 3-4 minutes, stirring occasionally.

Important: While the vegetables are cooking, open a beer and take a well earned sip.

Add a tbs of flour to the pan to coat the vegetables, this will help to thicken the sauce as it cooks.

Place the chicken pieces back in the pan among the bed of vegetables, open the other Moza and gently pour the entire can into the pan over the pieces of chicken.

Cook over a medium heat for another 30 minutes until the meat is cooked (the juices should run clear if tested with a knife) and the carrots are soft. Turn the chicken over after about 15 minutes so it cooks through on both sides. From time to time spoon some of the sauce of the pieces of chicken while simmering.

When ready, add salt and pepper to taste and serve hot with Arroz Guatemalteco (see Oct 2014’s recipe) or boiled white rice.

Book your cookery class with Asociacion de Mujeres del Altiplano (AMA) where Women Circle members offer traditional Mayan techniques. Check out their website ( for more information.

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