Seco de pollo {Ecuadorian chicken stew}
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Course
Main Course
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Cuisine
South American, Ecuadorian
Seco de pollo {Ecuadorian chicken stew}
Description
This Ecuadorian stew begins by rubbing chicken with ground cumin and annatto, lending earthiness and a warm color. A sauce is blended from beer, naranjilla (or orange) juice, onions, garlic, tomatoes, bell peppers, hot pepper, cilantro, parsley, and oregano, combining fresh and aromatic components. The chicken is browned in oil, then simmered with the pureed sauce for about an hour until tender.
The cooking reduces the liquid to a nicely thickened, flavorful gravy dressing the chicken. The blend of spices, juice, and herbs balances savory and slightly tangy flavors, while the long simmer creates moist, fork-tender meat. The optional orange juice adjusts any bitters from the beer, harmonizing the sauce.
Seco de pollo is traditionally served with yellow rice, fried ripe plantains, avocado slices, and a simple side salad, embodying Ecuadorian home cooking. The stew suits those interested in vibrant Latin American flavors and comforting braised chicken dishes.
Ingredients
- 4 to 5 lbs chicken assorted pieces
- 2 teaspoons ground cumin
- 2 tsp annatto can also use paprika (if you can’t find ground achiote you can use the seeds, they will need to be simmered in the oil until they release their color, ground; or achiote
- 2 to 3 tablespoons of oil
- 1 onion cut into chunks
- 6 to 8 garlic cloves
- 1 to 2 cups beer or chicken broth/wine/chicha
- 1 cup naranjilla lulo juice, can use the frozen concentrate (can be replaced with fresh orange juice as an alternative
- 4- 6 tomato 1 pound, quartered
- 2 bell pepper seeds removed and cut into chunks
- aji pepper jalapeno or serrano, can also use chili powder, or hot pepper, optional, quantity 1
- 1 cilantro reserve some to chop finely to add at the end, bunch
- 1 parsley leaves only, reserve some to chop finely and add at the end, bunch
- 2 tsp dry oregano or 2-3 fresh oregano sprigs
- orange juice optional, juice of 1 orange
- salt to taste
- black pepper to taste
Side dishes
- yellow rice arroz amarillo or yellow achiote rice
- plantains fried, ripe
- avocado slices
- Small side salad
Instructions
- Rub the chicken pieces with the ground achiote, cumin, salt and pepper.
- Blend the beer and the naranjilla juice with the onion chunks, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano to obtain a smooth sauce or puree.
- Heat the oil and brown the chicken pieces.
- Pour the blended beer vegetable mix over the chicken. Bring to a boil.
- Reduce the heat and cook on low for about an hour (if you were using an old hen it would take longer, but most supermarket chicken will be tender in an hour or less).
- If the chicken is tender, but sauce isn't thick yet, then remove the cooked chicken pieces, turn up the heat and cook the sauce until it's nice and thick, about 10 to 15 minutes. At this point I also like to taste the sauce and adjust salt/spices, if the flavor is slightly bitter from the beer you can neutralize it by adding some freshly squeezed orange juice/lemon juice. Once the sauce has thickened add the chicken pieces back to the pot and mix in the remaining chopped cilantro and parsley.
- Serve with arroz amarillo or yellow rice and fried ripe plantains. Can also be served with avocado and a small salad.
User Reviews
Overall Rating
4.9
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