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Seco de Pollo

The Quirky Foodster Team

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20 min
Prep
50 min
Cook

Ingredients

  • 1.2kg (2.6 lb) Bone-in chicken thighs and drumsticks
  • 1 Large onion, roughly chopped
  • 4 Cloves garlic
  • 1 Red bell pepper, chopped
  • to garnish 1 bunch cilantro (coriander), plus extra
  • 250ml (1 cup) Naranjilla juice or 1 bottle light beer
  • 2 tbsp Achiote oil
  • 1 tsp Ground cumin
  • to taste Salt and pepper
  • 2 tbsp Oil for browning

Method

  1. Blend onion, garlic, bell pepper and cilantro with a splash of water into a smooth green sauce.
  2. Season chicken with salt, pepper and cumin, then brown in achiote oil in a hot pot for 3-4 minutes per side. Remove and set aside.
  3. Pour the blended sauce into the same pot and cook for 5 minutes until fragrant and slightly reduced.
  4. Return the chicken to the pot, add naranjilla juice or beer, cover, and simmer on low heat for 40-45 minutes until the chicken is tender and the sauce has thickened.
  5. Garnish with fresh cilantro and serve with rice, avocado slices, and fried ripe plantain.

Introduction: Seco de pollo is a classic Ecuadorian lunchtime dish — chicken braised slowly in a cilantro, garlic and naranjilla (or beer) sauce until falling-apart tender.

Cultural Background: Seco de pollo is a classic Ecuadorian lunchtime dish — chicken braised slowly in a cilantro, garlic and naranjilla (or beer) sauce until falling-apart tender. 'Seco' translates as 'dry stew', referring to the thick, concentrated sauce rather than a watery broth. It's a fixture of the almuerzo (set lunch menu) across the country.

Tips: Naranjilla juice gives the authentic tart, citrusy note; if unavailable, a mix of pineapple juice and lime juice is a reasonable substitute.

Variations: Seco de carne (beef) and seco de chivo (goat) follow the same method with different proteins and longer braising times. No authentic vegetarian version exists; the dish is defined by its meat braise.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

Nutrition: Approx. 410 kcal, 32g protein, 22g fat, 14g carbohydrates per serving.

FAQs:

Q: What is naranjilla?

A: Naranjilla is a tart Andean fruit with a citrus-and-rhubarb flavour, widely used in Ecuadorian cooking and juices.

Q: Can I use chicken breast instead?

A: Bone-in thighs and legs are preferred for flavour and moisture during the long braise; breast meat can dry out.

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