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.
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
- In a large pot, heat some oil over medium heat.
- Add the chicken pieces and brown them on all sides. Remove and set aside.
- In the same pot, add the onion, garlic, and bell pepper. Cook until softened.
- Add the tomatoes, cumin, and achiote powder. Cook for a few minutes.
- Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 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.
- 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