Ecuadorian Seco de Pollo
An Ecuadorian chicken stew slowly cooked with beer, naranjilla juice, tomatoes, herbs, and spices. Makes 6 servings; times are estimates.
The chicken is seasoned and browned before simmering in a blended sauce of tomato, onion, garlic, bell pepper, and cilantro, enriched with beer and naranjilla juice. The recipe makes 6 servings. Preparation and cooking times are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Season the chicken
Mix the chicken with 1 teaspoon of achiote oil, the sazón, adobo, and cumin. Set it aside while you prepare the sauce.
Ready to continue when: The chicken pieces are evenly coated with the seasonings.
- 02
Make the sauce
Blend the onion, garlic, tomatoes, bell pepper, and cilantro until smooth.
Ready to continue when: The sauce is smooth, with no large pieces of vegetables.
- 03
Brown the chicken
Heat the remaining 2 teaspoons of achiote oil in a large pot. Brown the chicken for about 2 minutes on each side.
Ready to continue when: The pieces are lightly browned on both sides.
4 min - 04
Simmer the stew
Pour the sauce over the chicken and add the beer, naranjilla juice, sofrito, and oregano. Bring to a boil; lower the heat, cover, and simmer for 45 to 60 minutes, until the chicken is tender and fully cooked and the sauce has thickened.
Ready to continue when: The chicken is tender and fully cooked, and the sauce has thickened.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Nutrición www.aesan.gob.es/nutricion
- Analysis of the Nutritional and Gastronomic Value of Traditional Dishes in the Talatac Community, Pujili Canton, Ecuador | OpenAlex openalex.org/W4383337692
- Analysis of the Nutritional and Gastronomic Value of Traditional Dishes in the Talatac Community, Pujili Canton, Ecuador | Dominio de las Ciencias doi.org/10.23857/dc.v9i3.3442
- Ecuadorian recipes | Goya Spain goya.es/en/recipes/origin/ecuadorian
- Ecuador’s National Dish and Andean Coastal Fusion | Remitly www.remitly.com/blog/en-au/food/national-dish-of-ecuador/
- Oh, hey akastage-www.foodsafety.gov/sites/default/files/documents/usda-wedding-food-safety.pdf
- • En la misma sartén añada la yuca, el mote y los plátanos fritos, si desea puede cocinar los plátanos en la m i s m a grasa de ... www.educacionbilingue.gob.ec/wp-content/uploads/2021/01/CARTILLA-DEL-PUEBLO-PASTO-Zona-1_com…
- Sopa de verde patrimonioalimentario.culturaypatrimonio.gob.ec/wiki/index.php?oldid=9324&title=Sopa_de_verd…
- NOMBRE DE LA RECETAFACULTAD DE GASTRONOMÍAGuata dspace.udla.edu.ec/bitstream/33000/7241/1/UDLA-EC-TLG-2017-25.pdf
- Ancestral Gastronomic Knowledge: A Key to Boost Tourism in Ecuador cris.indoamerica.edu.ec/entities/publication/568b5d5a-1865-4d66-97fd-c0fa5f181cd4
- Encocado | Traditional Stew From Esmeraldas Province | TasteAtlas www.tasteatlas.com/encocado
- Yawarlukru - Wikipedia en.wikipedia.org/wiki/Yawarlukru?oldid=601848260
- Ecuadorian main meals - Laylita's Recipes www.laylita.com/recipes/ecuadorian-main-meals/
- Seco de Pollo loisa.com/blogs/comida-real/seco-de-pollo?srsltid=AYCX9vION-q6-3dI9yGeH_ctbkufwSB4Uzkg2zEIoJ…
- - YouTube www.youtube.com/watch?v=Ong9e2p_TTU
State: Published after documentary validation; no “Tested” label is shown.