Romani-style Gallina Pinta

Ingredients

In this Romani-style adaptation of Gallina Pinta, we incorporate the unique flavors and spices of Romani cuisine. The original Ecuadorian dish is traditionally made with a specific set of ingredients and spices, but we have modified it to include Romani spices such as paprika, cumin, and coriander. Additionally, we have added Romani-style beans to enhance the texture and taste of the stew. We alse have the original recipe for Gallina pinta, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 2 cups (400g) Romani-style beans, soaked overnight and cooked 2 cups (400g) Romani-style beans, soaked overnight and cooked
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the paprika, cumin, coriander, dried oregano, and bay leaf. Cook for a minute to release the flavors.
4. 4.
   Add the cooked Romani-style beans, chicken broth, and diced tomatoes to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the chicken is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the stew. Serve the Romani-style Gallina Pinta hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Romani-style beans — Make sure to soak the beans overnight and cook them until they are tender before adding them to the stew. This will ensure a creamy texture and enhance the overall flavor of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• Serve the Romani-style Gallina Pinta with crusty bread or rice to soak up the flavorful broth.
• If you prefer a thicker stew, you can mash some of the cooked beans and stir them back into the pot.

Serving advice

Serve the Romani-style Gallina Pinta hot in deep bowls. Garnish each serving with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika on top of each serving. You can also serve the stew in individual clay pots for an authentic touch.