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Ecuadorian Seco de Pollo
Created by: Howcan Team
Ingredients
- 2 lbs of chicken thighs
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 tsp of ground cumin
- 1 tsp of dried oregano
- 1/2 tsp of ground achiote (annatto)
- 2 tomatoes, chopped
- 2 cups of chicken broth
- 2 cups of water
- 2 cups of frozen peas
- Salt and pepper to taste
- 2 tbsp of fresh cilantro, chopped
Instructions
- In a large pot, heat 1/4 cup of vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and cook until softened.
- Season the chicken thighs with salt and pepper, then add them to the pot and brown on all sides.
- Stir in the sliced red bell pepper, ground cumin, dried oregano, and ground achiote, and cook for 2-3 minutes.
- Add the chopped tomatoes, chicken broth, and water to the pot, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Adjust the seasoning with salt and pepper to taste.
- Sprinkle with fresh chopped cilantro before serving.
- Serve the Seco de Pollo with rice and enjoy!
Ecuadorian Seco de Pollo is a traditional chicken stew that originated in Ecuador. This flavorful dish is a popular comfort food, known for its rich and aromatic flavors. The dish typically features tender chicken pieces simmered in a savory sauce made with onions, tomatoes, peppers, and a blend of herbs and spices. The stew is often served with rice, avocado, and a side of fried plantains. In Ecuador, Seco de Pollo is a beloved staple in many households and is also commonly found in local restaurants and eateries. The best versions of this dish can be found in the coastal and Andean regions of Ecuador, where local chefs infuse their own unique twists and techniques into the recipe. For an authentic taste of Seco de Pollo, it's important to get the seasoning and spice blend just right, as it plays a crucial role in creating the dish's distinctive flavor profile. While the traditional method involves slow-cooking the chicken to tender perfection, some chefs also incorporate alternative cooking techniques, such as pressure cooking, to achieve equally delicious results. Whether enjoyed at a bustling eatery in Quito or a cozy kitchen in Guayaquil, Seco de Pollo continues to hold a special place in Ecuadorian cuisine, delighting locals and visitors alike with its comforting and satisfying appeal.
80 min
4
380 calories
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