Ecuadorian Chicken Cilantro Stew

Be the first to rate

(No Ratings Yet)

Loading...

Seco de pollo is a comforting Ecuadorian braised chicken dish simmered in a vibrant green sauce of cilantro, onion, and tomato. Served with fluffy rice, ripe avocado slices, and sweet fried plantains, it captures the soul of Andean home cooking in one plate.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 740 mgSodium
• 880 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken and cilantro sauce

• 2.5 lb bone-in chicken thighs and drumsticks, skin on
• 3 tbsp achiote (annatto) oil or vegetable oil
• 1 large white onion, roughly chopped
• 4 garlic cloves, minced
• 2 Roma tomatoes, chopped
• 3 cups packed fresh cilantro leaves and tender stems
• 1/2 cup packed fresh parsley
• 3 green onions, sliced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 cup low-sodium chicken broth
• 1/2 cup pale lager beer
• 2 tbsp fresh lime juice
• 1 tsp salt, plus more to taste

For the rice and accompaniments

• 1.5 cups long-grain white rice, rinsed
• 2.75 cups water
• 1 tsp salt
• 1 tbsp unsalted butter
• 2 ripe but firm plantains, peeled and sliced diagonally
• 1 cup vegetable oil for frying
• 1 large ripe avocado, sliced
• Lime wedges for serving

Directions

1. Blend the chopped onion, garlic, tomatoes, cilantro, parsley, green onions, cumin, oregano, and 1/4 cup of the chicken broth in a blender until completely smooth, adding more broth as needed to help it blend. Strain through a fine mesh sieve to remove fibrous bits and yield a silky green sauce.
2. Pat the chicken pieces dry and season generously with salt and pepper. Heat the achiote oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken in batches, about 3 minutes per side until deeply golden. Transfer to a plate.
3. Pour off all but 2 tablespoons of fat from the pot, reduce heat to medium, then add the strained green sauce. Simmer, scraping the bottom, for 6 to 8 minutes until the sauce darkens, thickens, and smells fragrant.
4. Return the chicken pieces and any juices to the pot along with the remaining chicken broth and the beer. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 30 to 35 minutes until the chicken is fork-tender and the sauce coats the chicken.
5. Meanwhile, make the rice: bring the water and salt to a boil in a small saucepan, stir in the rice and butter, cover, reduce heat to low, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes before fluffing with a fork.
6. Heat the vegetable oil in a small skillet over medium heat and fry the plantain slices in batches for 2 to 3 minutes per side until golden and caramelized. Drain on paper towels and sprinkle lightly with salt.
7. Stir the lime juice into the finished stew and taste for salt. Spoon the chicken and generous sauce over the rice on warm plates, then arrange the avocado slices and fried plantains alongside. Serve immediately with lime wedges.

Cook’s Notes

• Use bone-in, skin-on chicken for the most flavor and tender texture; boneless breasts will dry out during the long simmer.
• Straining the green sauce is essential for that classic silky consistency, as cilantro and parsley stems can leave an unpleasant texture.
• Choose plantains that are yellow with a few black spots for the perfect balance of sweet interior and sturdy exterior when fried.
• Achiote oil gives the stew its signature deep red-orange color and a subtle earthy flavor; substitute with paprika-infused oil if needed.
• Leftover stew tastes even better the next day as the flavors meld; add a splash of broth when reheating to loosen the sauce.

You might also like

Americas

Ecuadorian Holy Week Twelve-Grain Soup with Salt Cod

Americas

Ecuadorian Beef Tripe and Peanut Stew

Americas

Ecuadorian Coconut Fish Stew

Americas

Ecuadorian Crispy Green Plantain Cheese Balls