Seco De Pollo Ecuadorean Chicken Stew Food
ECUADORIAN SECO DE POLLO
Stewed chicken.
Provided by EcuadorianMom
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken thighs with garlic, black pepper, cumin, and oregano.
- Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
- Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 254 calories, Carbohydrate 5.3 g, Cholesterol 64.1 mg, Fat 16 g, Fiber 1.1 g, Protein 18.7 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 1.5 g
SECO DE POLLO (ECUADOREAN CHICKEN STEW)
Steps:
- Place tomato, bell pepper, red onion, green chili, garlic, naranjilla pulp, cilantro, beer, and cumin in a blender and blend together well. The sauce will look greenish, have a very fresh, citrusy smell, and be the consistency of a curry. Season with salt and black pepper.
- Pour sauce into a large pot over medium-high heat, and add bay leaf and annatto powder until the color turns reddish-brown, and cook for 5 to 10 minutes. As the sauce cooks, it will turn a nice orange.
- Add chicken into sauce and cook at a simmer, stirring occasionally, until chicken is tender and has acquired an orangish color, about 30 minutes. If the sauce becomes too thick, taste, and dilute with a small amount of beer, naranjilla juice, or water, depending on which flavor you'd like to accentuate. Remove bay leaf. Serve with yellow rice.
Nutrition Facts : Calories 338 kcal, Carbohydrate 18 g, Cholesterol 154 mg, Fiber 6 g, Protein 37 g, SaturatedFat 4 g, Sodium 288 mg, Sugar 9 g, Fat 13 g, UnsaturatedFat 0 g
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