Entree: Mexico – Sonora – Gallina Pinta (Hearty Sonoran stew of chicken and pinto beans)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) usable weight
- 1 lb (454 g) dried pinto beans, rinsed and soaked overnight (or quick-soaked)
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, about 8 oz (225 g), chopped
- 3 garlic cloves, minced (approx. 9 g)
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 2 dried guajillo or ancho chiles, seeded and stemmed
- 8 cups (1.9 L) chicken stock or water
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1/2 tsp (1.5 g) ground cumin
- 1 tbsp (6 g) fresh epazote or 1 tsp (1 g) dried epazote (optional but traditional)
- 1/2 cup (15 g) chopped fresh cilantro, plus extra for garnish
- Salt to taste
- 2 tbsp (30 ml) fresh lime juice (optional, to finish)

Instructions

1. Drain soaked pinto beans. Place beans in a large pot with chicken stock or water and the bay leaves. Bring to a boil, skim any foam, then reduce to a simmer.
2. While beans come to a simmer, heat vegetable oil in a skillet over medium heat. Brown the chicken pieces on all sides, about 6–8 minutes total, then transfer to the pot with the beans.
3. In the same skillet, add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute. Add chopped tomatoes and cook 3–4 minutes until they begin to break down.
4. Meanwhile, rehydrate the dried chiles in hot water for 10 minutes, then puree the softened chiles with the cooked tomato-onion mixture (add a little soaking liquid if needed) to form a smooth chile-tomato sauce.
5. Stir the chile-tomato sauce into the pot with beans and chicken. Add oregano, cumin, and epazote if using. Simmer gently, uncovered, for 1 to 1 1/2 hours, or until beans are tender and chicken is cooked through, adding water as needed to maintain a stew-like consistency.
6. When beans are tender, remove chicken pieces, shred or bone as desired, and return meat to the pot. Stir in chopped cilantro and adjust salt.
7. Finish with lime juice if using, garnish with additional cilantro, and serve hot with warm corn tortillas or bolillo rolls.