This Seco de Pollo Recipe, also known as Ecuadorian Chicken Stew, is known for its rich, savory flavors. Made with tender chicken simmered in a sauce of tomatoes, onions, peppers and spices, enhanced with fresh herbs and a splash of beer for depth! This hearty dish is typically served with rice, avocado and fried plantains, making it a comforting and satisfying meal.
Why We Love Seco de Pollo
Seco de pollo is one of the first recipes that I ever learned to make after living in Ecuador! This recipe was originally given to me by an Ecuadorian friend, and I tweaked it a bit until it was exactly how I like it!
This seco de pollo recipe is a traditional Ecuadorian recipe. Seco de pollo is served in other Latin American countries too, including in Colombia and Peru. Sometimes you will see it referred to as estofado de pollo or guisado de pollo.
Ecuadorian stewed chicken is a cozy, comforting meal that is sure to satisfy. It goes amazingly with fried sweet plantains or patacones and fresh avocado, as well as a side of piping hot rice!
What is seco de pollo?
Seco de pollo is a traditional Latin American dish that features chicken stewed in a light tomato sauce until super tender.
The word "seco" literally means dry, so it is actually ironic that this chicken is very saucy. However, it is called "seco" because you will cook the sauce down a bit by simmering it for a decent amount of time. It won't be completely dry, since you want to serve the chicken with the sauce, but it will be drier than what you started off with!
Ingredients
For this Ecuadorian seco de pollo recipe, you will need:
- Chicken: I used chicken legs, but you can use any bone-in chicken that you prefer! Chicken thighs would be great here. I would avoid chicken breast since it will dry out if simmered too long.
- Oil: Use your preferred cooking oil!
- Achiote: Achiote is a classic ingredient used in Latin-American cuisine. You can find the achiote powder (also known as annato powder) in the International section of the grocery store. If you can't find it, you can use paprika instead!
- Veggies: You will need a diced red onion, green bell pepper, tomato, and minced garlic to build lots of flavor here!
- Spices: A combination of cumin, oregano, smoked paprika and salt lend a bold and cozy flavor.
- Tomato Paste: For an extra boost of tomato flavor!
- Beer: Adding a bit of beer adds a depth to the flavor. If you prefer not to cook with alcohol, replace this with extra chicken broth.
- Chicken Broth: For added flavor, I like to cook the chicken in chicken broth instead of just water.
- Potato: This is optional, but Ecuadorian chicken stew is usually cooked with some potatoes towards the end!
- Cilantro: Finish it off with freshly chopped cilantro to brighten up the flavor.
How to Make Seco de Pollo
- Prep: Prep the chicken by taking it out of the packaging, dabbing it dry with paper towels, and sprinkling it with salt. Then, place a large pan or Dutch oven over medium heat and add 1 tablespoon of oil to the pan.
- Sear: Once the oil is hot, add the chicken to the pan. Sear the chicken for about 5 minutes on one side, then flip over and sear the other side. Once the chicken is seared, remove it from the pan and set it aside. The chicken will not be fully cooked through at this point, we will add it back later to finish cooking.
- Add Veggies: In the same pan, add the remaining 1 tablespoon oil and sprinkle of achiote powder or paprika. Then add the diced onion, green pepper, and tomato to the pan. Stir and allow to soften, about 3 minutes.
- Add Spices: Add the minced garlic. Once the garlic is fragrant, add the cumin, oregano, smoked paprika, salt and tomato paste. Stir and allow to cook for about 2 minutes.
- Add Liquid: Next, add the beer. Let the beer simmer and cook down with the veggies for about 3-4 minutes. Then add the chicken broth.
- Combine with Chicken: Once the mixture is simmering, add back the chicken and any juices that accumulated on the plate. Let the chicken simmer in the liquid for about 30 minutes.
- Add Potatoes: Add the diced potato to the mixture and cook until the potatoes are fork tender.
- Stir in Cilantro and Serve: Stir in the chopped cilantro and serve the seco de pollo with a serving of rice, fried sweet plantains and avocado if desired!
Tips for Success
- For ease, you can add the onions, tomatoes, green pepper and garlic into a food processor and chop it until fine! Or, dice up the veggies into small pieces manually.
- Use dark meat! Traditionally, seco de pollo was a way to cook older chickens (known as gallina) or tougher cuts of chicken since it is slow simmered until tender. So it is best to use dark meat like legs or thighs in this recipe. If you use chicken breast, then let the sauce simmer a bit longer before adding the chicken pieces back in!
- Cook it longer to thicken the sauce! I personally like my chicken stew quite saucy, and the rice and soak up all the extra sauce. However, if you like it thicker, you can keep simmering until the desired consistency!
Frequently Asked Questions
Store any leftover seco de pollo in an airtight container in the refrigerator for up to 4 days! You can reheat it in the microwave and serve with some fresh rice whenever you are ready.
More Recipes to Try
Seco de Pollo Recipe
Ingredients
- 1 lb chicken preferably bone in pieces of chicken
- 2 tablespoon oil separated
- ¼ teaspoon achiote or paprika
- 1 red onion diced
- 1 green pepper diced
- 1 roma tomato diced
- 4 garlic cloves minced
- 1 teaspoon cumin
- ½ teaspoon oregano
- ⅛ teaspoon smoked paprika if you have it on hand
- 1 teaspoon salt
- 1 tablespoon tomato paste
- ⅔ cup beer preferably a light beer like a lager or pilsner
- 1 cup chicken broth
- 1 potato peeled and diced
- cilantro for garnish
Instructions
- Prep the chicken by taking it out of the packaging, dabbing it dry with paper towels, and sprinkling it with salt. Then, place a large pan or Dutch oven over medium heat and add 1 tablespoon of oil to the pan.
- Once the oil is hot, add the chicken to the pan. Sear the chicken for about 5 minutes on one side, then flip over to sear the other side. Once the chicken is seared, remove it from the pan and set aside. The chicken will not be fully cooked at this point, we will add it back later to finish cooking.
- In the same pan, add the remaining 1 tablespoon oil and a sprinkle of achiote powder or paprika. Then add the diced onion, green pepper, and tomato to the pan. Stir and allow to soften, about 3 minutes.
- Add the minced garlic. Once the garlic is fragrant, add the cumin, oregano, smoked paprika, salt and tomato paste. Stir and allow to cook for about 2 minutes.
- Next, add the beer. Let the beer simmer and cook down with the veggies for about 3-4 minutes. Then, add the chicken broth.
- Once the mixture is simmering, add back the chicken and any juices that accumulated on the plate. Let the chicken simmer in the liquid for about 30 minutes.
- Add the diced potato to the mixture and cook until the potatoes are fork tender.
- Stir in the chopped cilantro and serve the seco de pollo with a serving of rice, fried sweet plantains and avocado if desired!
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