Seco de Pollo (Ecuadorian Chicken Stew with Cilantro)
Local name: Seco de pollo
In short: Chicken braised in a sauce of cilantro, onion, tomato and cumin with beer and orange juice, served over rice with sweet fried plantain. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 5 min
- Resting
- 15 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 725 kcal
Seco means dry, and it describes a stew cooked down until the sauce clings to the meat instead of pooling. Ecuadorian seco de pollo braises chicken pieces in a base of onion, pepper, tomato and cumin, finished with lots of cilantro, with beer and a splash of naranjilla or orange juice for a sour note. It is a weekday lunch staple on the coast and in the Andes, served over white rice with ripe plantain, avocado and a tomato salad.
Instructions
- Season the chicken with the salt, pepper and cumin and let it sit for 15 minutes.
- Heat the oil in a wide heavy pot over medium-high heat. Brown the chicken skin side down for 5 minutes, turn and brown for 3 minutes more, then set it aside on a plate.
- Lower the heat to medium. Cook the onion and pepper in the same pot for 6 minutes, then add the garlic, tomatoes, cumin and achiote and cook for 6 minutes until thick and jammy.
- Pour in the beer and juice and scrape up the browned bits. Simmer for 3 minutes, then return the chicken to the pot, add the water and bring to a boil.
- Cover and cook gently for 30 minutes, turning the pieces once, until the chicken reaches 74°C (165°F) and the juices run clear.
- Uncover, stir in half of the cilantro and cook for 8 to 10 minutes, until the sauce is thick enough to coat the chicken. Adjust the salt.
- Scatter the remaining cilantro over the top and serve with rice, fried plantain and avocado.
Tips
- If you cannot find naranjilla, use equal parts orange juice and lime juice, or a little passion fruit juice, for the same sweet and sour edge.
- For an alcohol-free stew, replace the beer with chicken stock and finish with a teaspoon of vinegar.
Questions and answers
Can I make seco de pollo ahead of time?
Yes, it tastes better after a night in the fridge. Refrigerate for up to 3 days and reheat gently with a splash of water and a handful of fresh cilantro.
Can I use boneless chicken for seco?
Yes. Use boneless thighs and cook them for only 20 minutes in step 5. Breast meat dries out, so add it for the last 12 minutes.
What is the difference between seco de pollo and seco de chivo?
Seco de chivo uses goat meat, which needs a longer cooking time. The chicken version is quicker and milder, but the sauce base is similar.
How long does it take to make Seco de Pollo (Ecuadorian Chicken Stew with Cilantro)?
About 1 h 30 min in total: 25 min of preparation and 1 h 5 min of cooking.
How many calories are in Seco de Pollo (Ecuadorian Chicken Stew with Cilantro)?
About 725 kcal per serving, with 36 g of protein, 64 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 725 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 64 g |
| Fat | 36 g |
| Fiber | 8 g |
| Sugar | 14 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
