Seco de Pollo
HB-3807 · Hand-built original · Ecuadorian
An Ecuadorian chicken stew where marinated chicken simmers in a blended tomato, pepper, herb and beer sauce.
EcuadorianMain CourseGluten-freeDairy-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3.3 lb chicken legs and thighs
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 large tomatoes, cut into chunks
- 1 bell pepper, deseeded and cut into small pieces, half reserved
- 1 yellow onion, peeled and cut into chunks
- 5 cloves garlic, peeled
- 1 cup parsley, some leaves reserved
- 2 chillies
- 1/4 cup light beer
- 1/2 orange, juiced
- 1 cup chicken stock
Method
- Rub the chicken with cumin and paprika and leave for 30 minutes.
- Blend the tomatoes, half the bell pepper, onion, garlic, parsley, chillies, beer, orange juice and stock into a thick, chunky sauce.
- Heat the oil in a large pot and brown the chicken on all sides.
- Pour the sauce over the chicken, bring to the boil and add the reserved bell pepper.
- Cover, lower the heat and simmer for 1 hour, then lift out the chicken and simmer the sauce for 15 minutes more if a thicker sauce is wanted.
- Season with salt and pepper, return the chicken, scatter with parsley and serve.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).