Seco de Pollo is a traditional Ecuadorian dish that is loved by many. This hearty stew is made with tender chicken cooked in a flavorful cilantro sauce, along with a variety of aromatic spices and vegetables. The dish is typically served with rice, and the combination of the tender chicken and savory sauce creates a delicious and satisfying meal. Whether you are new to Ecuadorian cuisine or a seasoned fan, seco de pollo is a must-try dish that is sure to delight your taste buds. In this recipe, we will guide you through the steps to make this delicious dish right in your own kitchen.
Seco de Pollo
Equipment
- Hot pot
- Blender
Ingredients
- 4 units of chicken thighs
- 4 garlic cloves
- 1 red onion
- 2 green peppers
- 5 tomatoes
- cilantro
- parsley
- 1 tsp pepper powder
- 1 tsp chili powder
- 1/4 tsp dried oregano
- salt
- 1 tbsp annatto
- 3 tbsp olive oil
- 1 beer
Instructions
- Season the chicken with pepper, annatto, oregano and salt and mix.
- Add olive oil to a pre-heated pan and add anatto, then the chicken and cook for 10 minutes on both sides.
- In the same pot you cooked the chicken add the chopped onions, pepper powder, chili powder and the green bell pepper chopped, dried oregano and blend the tomatoes and add the liquid to the pod, chopped parsley, beer.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the chicken is cooked through.
- Serve the chicken stew over a bed of rice ass a side if preferred and garnish with chopped cilantro, if desired.Enjoy your delicious seco de pollo stew!
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