Gallina Pinta with Quinoa and Plantains

Ingredients

• 1 whole chicken, cut into pieces 1 whole chicken, cut into pieces
• 1 cup (200g) red beans, soaked overnight 1 cup (200g) red beans, soaked overnight
• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 38g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Drain the soaked red beans and add them to the pot along with the cumin, paprika, and dried oregano. Stir well to coat the chicken and beans with the spices.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the chicken is tender and the beans are cooked through.
5. 5.
   While the stew is simmering, cook the quinoa according to the package instructions.
6. 6.
   In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the sliced plantains and cook until they are golden brown on both sides.
7. 7.
   Once the stew is ready, season with salt and pepper to taste.
8. 8.
   Serve the Gallina Pinta alongside the cooked quinoa and caramelized plantains.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Slice them diagonally for an attractive presentation.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the stew.
• If you prefer a thicker stew, mash some of the cooked beans with a fork before serving.
• Garnish with fresh cilantro for a burst of freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve with a squeeze of lime juice for a tangy kick.

Serving advice

Serve the Gallina Pinta with quinoa on one side of the plate and the caramelized plantains on the other side. Garnish with fresh cilantro and a squeeze of lime juice for added brightness.

Presentation advice

Arrange the chicken pieces on top of the stew, with the quinoa and plantains surrounding it. Drizzle some of the flavorful broth over the chicken for an appetizing presentation.