Seco de PolloEcuadorian Braised Chicken
Seco de pollo is an Ecuadorian chicken braise made in several regional styles. This version uses tomato, coriander, beer, cumin, and annatto to produce a fragrant sauce around tender chicken thighs.
Prep
25m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Chicken
- 0.9kgChicken Thigh (bone-in)
- 20gAnnatto Paste
- 15gGarlic (minced)
- 4gCumin Powder
- 10gSalt
- 2gBlack Pepper
- 30mlLime Juice
Stew
- 25mlVegetable Oil
- 180gWhite Onion (finely chopped)
- 300gTomato (finely chopped)
- 25gFresh Coriander (finely chopped)
- 330mlBlonde Beer
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rub the chicken thigh with the annatto paste, garlic, cumin powder, salt, black pepper, and lime juice. Rest for 15 minutes.
- 02
Heat the vegetable oil in a heavy pot over medium-high heat. Brown the chicken thigh on both sides, then transfer it to a plate.
- 03
Add the white onion and cook for 5 to 7 minutes. Stir in the tomato and cook until it begins to break down.
- 04
Return the chicken thigh to the pot. Add the blonde beer and half of the fresh coriander and bring to a gentle simmer.
- 05
Cover and cook over low heat for 35 to 45 minutes, until the chicken thigh is tender and reaches 74°C (165°F).
- 06
Uncover and simmer briefly if the sauce needs to thicken. Stir in the remaining fresh coriander before serving.
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