Seco de Pollo Recipe
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.
Servings: 4 people
Calories: 292kcal
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!