Seco de Pollo - Ecuadorian Chicken Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
699 kcal
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Course
Main Course
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Cuisine
Ecuadorian
Seco de Pollo - Ecuadorian Chicken Stew
Description
The recipe begins with coating chicken thighs with a spice rub of ground cumin, paprika, brown sugar, salt, and pepper, then marinating to allow the flavors to penetrate the meat. The sauce for the stew blends fresh tomato, red bell pepper, onion, garlic, parsley, cilantro, chili flakes, pale beer, and orange juice, creating a well-balanced base with freshness, heat, and sweetness.
The chicken is browned to develop a caramelized surface that adds depth to the dish. It is then simmered gently in the sauce, allowing the meat to become tender and the flavors to mingle. The stew balances savory spices with bright citrus and herbal notes, resulting in a hearty and flavorful meal.
This stew traditionally forms the centerpiece of a meal and pairs well with rice or other starches to soak up the sauce. Adding fresh herbs at the end preserves their brightness and aroma, enhancing the final dish.
Marinating for at least one hour is recommended for optimal flavor, with overnight marination offering even better results. Careful simmering on low heat prevents the sauce from reducing too quickly or burning, especially when using thinner cookware. Adjust the sauce thickness by simmering uncovered or adding liquid as needed to obtain the desired consistency.
Ingredients
For the chicken
- 1 kilogram chicken thighs
- 1 teaspoon cumin ground
- 2 teaspoons paprika
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1-2 tablespoons olive oil for frying
- ½ red bell pepper about 80g, diced into small cubes
- ½ bunch parsley about 15g, finely chopped
- ½ bunch Coriander about 15g, finely chopped, aka cilantro
For the sauce
- 2 large tomato about 300g, roughly chopped
- ½ red bell pepper about 80g, roughly chopped
- 1 medium onion about 150g, roughly chopped
- 5 cloves garlic roughly chopped
- ½ bunch parsley about 15g
- ½ bunch Coriander about 15g, aka cilantro
- ½ teaspoon chili flakes or ¼ teaspoon cayenne pepper
- 200 millilitre light beer pale, not dark beer
- 150 millilitre orange juice
Instructions
Prepare the chicken
- Add the cumin, paprika, brown sugar, salt and black pepper to the chicken pieces in a large bowl.
- Using your hands, thoroughly rub the dry spice mixture into the chicken, coating all sides of each piece.
- Once the chicken is evenly covered in the rub, cover the bowl tightly with plastic wrap. Place the bowl in the fridge to marinate for one hour. Marinating allows the spices to permeate the chicken for enhanced flavour.
Make the sauce
- While the chicken marinates, prepare the Seco de Pollo sauce. Add all the sauce ingredients to a food processor or blender.
- Process the ingredients together until you have a chunky sauce with no large pieces of any of the ingredients left. Set the sauce aside for now.
Prep the add-ins
- Dice and chop the reserved halves of the red bell pepper, the coriander and the parsley. Set aside.
Bringing it all together
- After marinating, remove the chicken from the fridge. Heat the oil in a large Dutch oven or heavy-based saucepan over medium-high heat.
- Once hot, add the chicken pieces in a single layer and brown for 2-3 minutes per side. Browning builds flavour and allows the spices to further penetrate the chicken.
- Pour the blended sauce and diced red pepper into the pan with the browned chicken.
- Distribute the sauce evenly around the chicken using a spoon or spatula.
- Bring the sauce to a gentle simmer then immediately reduce the heat to low to maintain a steady simmer.
- Cover the pot tightly with a lid.
- Allow the Seco de Pollo to cook covered for 50 minutes to 1 hour until the chicken is very tender when pierced.
- Check for seasoning and add more if needed. If the sauce is too thin for your liking, remove the chicken pieces and simmer the sauce uncovered to reduce the liquid. If the sauce is too thick, stir in more orange juice or water until it reaches the consistency you prefer. Return the chicken to pot once adjusted.
- Add the remaining halves of the coriander and parsley and stir through with the sauce and chicken.
- Serve the Seco de Pollo immediately over rice with your favourite accompaniments while piping hot.
Notes
- Marinate the chicken for a minimum of one hour or up to overnight to deepen flavor.
- Brown chicken pieces well before simmering to enhance both flavor and visual appeal.
- Use gentle, low heat for simmering to avoid burning or excessive reduction of the sauce, especially in thin-based cookware.
- Adjust sauce consistency by simmering uncovered to thicken or adding orange juice or water to thin it, then return chicken to the pot.
- Add fresh herbs only at the end to maintain their vibrant aroma and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 26g | 9% |
| Protein | 43g | 86% |
| Fat | 46g | 71% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 245mg | 82% |
| Sodium | 809mg | 34% |
| Potassium | 1081mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 3883IU | 78% |
| Vitamin C | 93mg | 103% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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