I've been thinking about Ecuadorian food lately, and so I'm very lucky to have found the blog Laylita's Recipes, which has pretty much every recipe I'd ever want to make and wish I'd gotten from my host moms. It's amazing. I've made a lot of things from it before, but it's been a while. I really like how she usually has an intro explaining the Ecuadorian context. She explained in the intro for this dish that while a traditional fritada is usually pork, this is a similar chicken version that would also work for rabbit and guinea pig (cuy).
It would normally be made with chicha (a fermented corn drink), but that's hard to find around here so you can substitute wine or beer. (Interesting background of chicha: "The original method for making chicha was by chewing corn in one’s mouth, then spitting the chewed corn into a clay pot with spices, fruit juices, water and herbs, where it ferments for several days. The current day method uses ground corn flour (instead of chewed).") When I was making my final project in Ecuador I stayed in a small village for a couple weeks and while I was there some ladies made chicha and roasted cuy for a party - it's at at 5:30 in my video project! Warning: the cuy roasting is pretty graphic for anyone who's ever had a guinea pig for a pet! Beware! :)
This chicken is so tender and the marinade simmers down to a great thick sauce. I served it with llapingachos, a curtido of onions and tomatoes and a salad. And lemonade!
FRITADA DE GALLINA
Straight from Laylita's Recipes