Gallina Pinta

Gallina pinta is a traditional dish that originated in Ecuador. It is a hearty and flavorful chicken and corn stew that is perfect for a comforting meal.

Gallina Pinta

Ingredients

  • 2 lbs chicken, cut into pieces
  • 2 cups fresh or frozen corn kernels
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1 tsp cumin
  • 1 tsp achiote powder
  • 4 cups chicken broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat some oil over medium heat.
  2. Add the chicken pieces and brown them on all sides. Remove and set aside.
  3. In the same pot, add the onion, garlic, and bell pepper. Cook until softened.
  4. Add the tomatoes, cumin, and achiote powder. Cook for a few minutes.
  5. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
  6. Add the corn kernels and continue to simmer for another 15-20 minutes, or until the chicken is cooked through and the corn is tender.
  7. Season with salt and pepper to taste.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Ladle Serving bowls

Serving suggestions

Serve the gallina pinta with a side of rice and aji hot sauce for an authentic Ecuadorian meal.

Tips & tricks

For extra flavor, you can marinate the chicken in achiote paste before cooking.

Cost

$15