Entree: Ecuador – Central Culinary Region – Seco de Pollo (Chicken stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 tsp (6 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) achiote (annatto) paste
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 garlic cloves, minced
- 1 bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 cup (240 ml) (packed) cilantro leaves and tender stems, roughly chopped, about 1 1/16 oz (30 g)
- 2 tbsp (30 ml) naranjilla juice or lime juice (if naranjilla unavailable)
- 1 cup (240 ml) light beer (or extra chicken broth)
- 1/2 cup (120 ml) chicken broth
- 2 tbsp (30 g) creamy peanut butter or 2 tbsp (20 g) ground roasted peanuts
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 2 medium potatoes, peeled and cut into 1-inch (2.54 cm) cubes, approx. 12 oz (340 g)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 tsp (6 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) achiote (annatto) paste
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 garlic cloves, minced
- 1 bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 cup (packed) cilantro leaves and tender stems, roughly chopped, about 30 g
- 2 tbsp (30 ml) naranjilla juice or lime juice (if naranjilla unavailable)
- 1 cup (240 ml) light beer (or extra chicken broth)
- 1/2 cup (120 ml) chicken broth
- 2 tbsp (30 g) creamy peanut butter or 2 tbsp (20 g) ground roasted peanuts
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 2 medium potatoes, peeled and cut into 1-inch cubes, approx. 12 oz (340 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken thighs with 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) black pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Rub the achiote paste over the chicken pieces and brown them in batches (about 4–5 minutes per side) until golden; remove and set aside.
2. Reduce heat to medium. Add the sliced onion and bell pepper to the pot and sauté until softened, about 6–8 minutes. Add the garlic and chopped tomatoes and cook 3–4 minutes more until fragrant.
3. Meanwhile, in a blender combine the cilantro, naranjilla (or lime) juice, 1/4 cup (60 ml) beer and a pinch of salt; blend to a coarse green puree.
4. Stir the cilantro puree into the pot with the onions and tomatoes. Add the peanut butter (or ground peanuts), cumin, remaining 1/2 tsp (2.5 ml) salt and remaining 1/4 tsp (1.25 ml) pepper; cook, stirring, 2–3 minutes to meld flavors.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Pour in the remaining beer and the chicken broth, add the bay leaf, bring to a simmer, then reduce heat to low, cover partially and simmer gently for 25–30 minutes.
6. Add the cubed potatoes and continue simmering, uncovered, 15–20 minutes more until the chicken is cooked through and the potatoes are tender and the sauce has thickened. Taste and adjust salt and pepper.
7. Remove the bay leaf and serve the Seco de Pollo hot, spooning the sauce over the chicken and potatoes.

1. Season the chicken thighs with 1 tsp salt and 1/4 tsp black pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Rub the achiote paste over the chicken pieces and brown them in batches (about 4–5 minutes per side) until golden; remove and set aside.
2. Reduce heat to medium. Add the sliced onion and bell pepper to the pot and sauté until softened, about 6–8 minutes. Add the garlic and chopped tomatoes and cook 3–4 minutes more until fragrant.
3. Meanwhile, in a blender combine the cilantro, naranjilla (or lime) juice, 1/4 cup (60 ml) beer and a pinch of salt; blend to a coarse green puree.
4. Stir the cilantro puree into the pot with the onions and tomatoes. Add the peanut butter (or ground peanuts), cumin, remaining 1/2 tsp salt and remaining 1/4 tsp pepper; cook, stirring, 2–3 minutes to meld flavors.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Pour in the remaining beer and the chicken broth, add the bay leaf, bring to a simmer, then reduce heat to low, cover partially and simmer gently for 25–30 minutes.
6. Add the cubed potatoes and continue simmering, uncovered, 15–20 minutes more until the chicken is cooked through and the potatoes are tender and the sauce has thickened. Taste and adjust salt and pepper.
7. Remove the bay leaf and serve the Seco de Pollo hot, spooning the sauce over the chicken and potatoes.