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Seco de Pollo (Ecuadorian Chicken Stew)

Ecuadorian · Dinner · Easy

Seco de Pollo (Ecuadorian Chicken Stew)

Total
1 hr 25 min
Prep
20 min
Serves
4
Calories
455
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Chicken braises in a blended sauce of tomatoes, herbs, mild beer, and orange juice for a richly colored stew from Ecuador.

Blending the vegetables before braising gives Seco de Pollo (Ecuadorian Chicken Stew) a thick sauce without flour. Mild beer and tart-sweet fruit juice balance the tomato, garlic, and herbs in this comforting preparation from Ecuador.

Use a light lager rather than a strongly hopped beer, which can become bitter as it reduces. Bone-in thighs stay juicy while the sauce concentrates, and a final handful of cilantro keeps the finish fresh.

SavoryHerbyRichOne PotComfort FoodDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Rub the chicken thighs with cumin, ground annatto, salt, and black pepper. Blend the tomato, onion, bell pepper, garlic, beer, orange juice, parsley, oregano, and half the cilantro until smooth.

  2. Heat the vegetable oil in a wide Dutch oven over medium-high heat. Brown the chicken for , turning once.

  3. Pour in the blended sauce, bring to a simmer, and cover loosely. Cook over low heat for until the chicken is tender and reaches 165°F near the bone.

  4. Transfer the chicken to a plate and simmer the sauce uncovered over medium-low heat for until it coats a spoon. Return the chicken and warm for .

  5. Chop the remaining cilantro and scatter over the pot. Spoon the thick sauce over each portion as you serve.

Forkue tips

  • Paprika can replace ground annatto for color. Orange juice is the supermarket alternative used here for naranjilla juice; the flavor is sweeter and less tart.

Storing and reheating

Refrigerate for 3 days or freeze for 2 months with the sauce covering the chicken. Reheat gently in a covered pan, stirring the sauce around the meat to prevent sticking.

Kitchen gear

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Nutrition per serving, estimated

455Calories
46gProtein
15gCarbs
22gFat

Photo: MiguelAlanCS, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Seco de Pollo (Ecuadorian Chicken Stew): FAQ

Why is my seco sauce bitter?

Strongly hopped beer or burned spices can cause bitterness. Use mild lager and keep the annatto-coated chicken from scorching during browning.

Can I omit the beer?

Replace it with chicken broth for an alcohol-free version. Keep the fruit juice and herbs, and reduce the salt if the broth is already seasoned.

How do I store and reheat Seco de Pollo (Ecuadorian Chicken Stew)?

Refrigerate for 3 days or freeze for 2 months with the sauce covering the chicken. Reheat gently in a covered pan, stirring the sauce around the meat to prevent sticking.

How long does Seco de Pollo (Ecuadorian Chicken Stew) take?

About 1 hr 25 min in total: 20 min prep and 1 hr 5 min cooking.

What do I need to make Seco de Pollo (Ecuadorian Chicken Stew)?

The key ingredients are chicken thighs, tomato, onion, bell pepper, garlic and beer, plus pantry basics.

Any tips for Seco de Pollo (Ecuadorian Chicken Stew)?

Paprika can replace ground annatto for color. Orange juice is the supermarket alternative used here for naranjilla juice; the flavor is sweeter and less tart.

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