Overview
A classic Ecuadorian chicken stew simmered in a rich cilantro and beer sauce.
About this recipe
Authentic Ecuadorian Seco de Pollo recipe featuring chicken braised in a flavorful blend of cilantro, beer, and citrus.
A classic Ecuadorian chicken stew simmered in a rich cilantro and beer sauce.
Ingredients
Chicken and Marinade
Stew Base
Cilantro Sauce & Liquid
Stew Additions
Equipment
- Large Dutch oven or heavy pot For searing and braising
- Blender For pureeing the cilantro and beer sauce
- Cutting board
- Chef's knife
Instructions
-
Season the chicken pieces with minced garlic, cumin, salt, and pepper. Let it marinate for 15 to 20 minutes.
15 min -
In a blender, combine the fresh cilantro leaves and stems with the light beer (or chicha) and citrus juice, blending until smooth and vibrant green.
10 min -
In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on both sides until golden, then remove and set aside.
10 min -
In the same pot, add the chopped red onion and minced garlic, sautéing until translucent. Add the chopped tomatoes and pepper paste, cooking down until a thick sofrito forms.
10 min -
Return the chicken to the pot. Pour the blended cilantro and beer sauce over the chicken, and add the carrots and peas. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until the chicken is tender and fully cooked through.
35 min
Nutrition
Calories
420
Protein
34g
Carbs
14g
Fat
22g
Fiber
3g
Sugar
4g
Sodium
580mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.2
/10
Expert
4.8
95% conf.
Video
Expert Review
Verdict
An exceptionally aromatic and flavorful Ecuadorian classic with a rich herbal citrus sauce.
Pros
- Rich herbal flavor
- Tender chicken
- Easy to follow steps
Cons
- Requires fresh cilantro bunch
- Uses specialty citrus juice for full authenticity
AI Insights
Summary
Authentic Ecuadorian Seco de Pollo recipe featuring chicken braised in a flavorful blend of cilantro, beer, and citrus.
Tips
- Use fresh cilantro leaves and tender stems for the brightest green color and flavor
- Brown the chicken well before braising to lock in rich flavors
- Serve hot alongside yellow rice and sweet plantains
Substitutions
- Light beer → chicken broth mixed with a splash of apple cider vinegar
- Naranjilla juice → lime juice mixed with orange juice
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Pairing
- Ecuadorian yellow rice (arroz amarillo)
- Fried sweet plantains (maduros)
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I make Seco de Pollo without alcohol?
Yes, you can substitute the light beer with extra citrus juice mixed with a bit of chicken broth or water.
What is traditionally served with Seco de Pollo?
It is traditionally served with yellow rice (arroz amarillo), fried sweet plantains (maduros), and avocado slices.
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4.8 expert rating
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