Seco de Pollo - Ecuadorian Chicken Stew

An epicurean adventure to: Ecuador

Transport your tastebuds to the beautiful Ecuador with Seco de Pollo, an aromatic chicken stew bursting with an abundance of fresh flavours.

Seco de Pollo is a much-beloved comfort food in parts of South America, specifically Ecuador and Peru. It features succulent chicken pieces cooked in a perfectly seasoned tomato-pepper sauce, loaded with fresh herbs and spices, accented by mild citrus flavours and a gentle, warming chilli heat.

We've adapted the recipe slightly, swapping a few hard-to-find ingredients for more globally accessible options, whilst maintaining the authentic spirit of the dish.

Traditionally, Seco de Pollo is served over Arroz Amarillo (yellow rice) and sides of sliced avocado and fried plantain. Just beautiful!

Our recipe stays true to the herbaceous, slightly spicy Ecuadorian flavours that make this stew so satisfying. Whip up a batch and enjoy a taste of South America right at home.

Fast facts - Ecuador

Location	Ecuador is a country located in South America, bordered by Colombia to the north, Peru to the east and south, and the Pacific Ocean to the west.
Capital	Quito.
Language	The official language of Ecuador is Spanish. It's widely spoken and used for communication, administration and education throughout the country.
Population	Circa 17.5 million people.
Trivia	Ecuador holds the distinction of being the first nation to grant constitutional rights to nature. In 2008, Ecuador officially acknowledged that nature possesses inherent rights, including the right to exist, flourish and rejuvenate its essential processes without human interference. This pioneering move emphasised the recognition of Pachamama, the revered Mother Earth in various indigenous communities within Ecuador. The country's ground-breaking approach serves as a model for global efforts to advocate for the environment and uphold the rights of nature.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

The veggies

You'll need about 300g of tomatoes. Get large, ripe ones if possible. If your tomatoes are smaller, just use enough to reach 300g total weight.

We'll also use one large red bell pepper - halve it lengthwise and reserve half for the sauce and half for the stew.

For the onion, peel and chop to yield around 150g. This equates to roughly one medium-large onion.

The herbs

One of Seco de Pollo's signature flavour notes is an abundance of fresh coriander (cilantro) and parsley.

You'll want about 30g each of coriander and parsley, which is roughly a large supermarket bunch of each (this will depend on your supermarket!).

Half of the coriander and half of the parsley go into the sauce. We'll chop and add the other halves to the cooked stew at the end for a fresh, herby aroma.

Don't skimp on the garlic! Five large cloves, more if they're small.

The spices

The spices needed are cumin, paprika and chilli flakes. The half teaspoon of chilli flakes in the recipe substitutes for one Aji chilli pepper, which may be unavailable outside South America. You can also use a quarter teaspoon of cayenne pepper instead.

For the salt, add one teaspoon to the chicken dry rub. You will likely need to taste the sauce towards the end of cooking to see if more seasoning is needed. We tend to add another half a teaspoon or so.

Brown sugar

The brown sugar will help balance the acidity of some ingredients and assist with browning the chicken. You can use white sugar instead but use a bit less, around two tablespoons. Feel free to omit sugar completely if you're avoiding it.

Olive oil

We use olive oil instead of achiote oil, as the latter may be hard to source outside the Americas. To compensate, we add more paprika to the dish.

Achiote oil is derived from annatto seeds and infused with the red-orange pigments of the achiote tree. It originated in tropical Americas and is used to add colour and earthy flavour to Latin dishes.

The liquids

Traditionally, Seco de Pollo uses naranjilla juice (from naranja agría). We replace this with orange juice, which works well as a substitute if naranjilla is unavailable.

For the beer, use a light, pale beer instead of dark beer to avoid any bitterness in the stew. Look for a pale ale, IPA, blonde or Weissbier style.

The chicken

Lastly, the star ingredient! We prefer using chicken thighs or drumsticks for Seco de Pollo.

Chicken thighs and drumsticks are often favoured for stews because their higher fat content and darker meat become very tender and flavourful when slow-cooked. Unlike lean chicken breasts, they won't dry out or get stringy.

Want to make it in the crockpot instead?

Although we haven't tested this recipe in the crockpot ourselves, we're delighted to learn from users like Jennifer that it turned out excellently for them.

I made this dish in my crockpot (2 hours on low) following the recipe above. It was delicious and unique. My guests were impressed and enjoyed it very much.
~Jennifer

How to make Seco de Pollo - Step-by-step

1. Add the cumin, paprika, brown sugar, salt and black pepper to the chicken pieces in a large bowl.

2. Using your hands, thoroughly rub the dry spice mixture into the chicken, coating all sides of each piece.

3. Once the chicken is evenly covered in the rub, cover the bowl tightly with plastic wrap. Place the bowl in the fridge to marinate for one hour.
   
   Marinating allows the spices to permeate the chicken for enhanced flavour.

4. While the chicken marinates, prepare the Seco de Pollo sauce. Add all the sauce ingredients to a food processor or blender - tomatoes, bell pepper, onion, garlic, parsley, cilantro, chilli flakes, beer, and orange juice.

5. Process the ingredients together until you have a chunky sauce with no large pieces of any of the ingredients left. Set the sauce aside for now.

6. Dice and chop the reserved halves of the red bell pepper, the coriander and the parsley. Set aside.

7. After marinating, remove the chicken from the fridge. Heat the oil in a large Dutch oven or heavy-based saucepan over medium-high heat.

8. Once hot, add the chicken pieces in a single layer and brown for 2-3 minutes per side. Browning builds flavour and allows the spices to further penetrate the chicken.

9. Pour the blended sauce and diced red pepper into the pan with the browned chicken. 

10. Distribute the sauce evenly around the chicken using a spoon or spatula.

11. Bring the sauce to a gentle simmer then immediately reduce the heat to low to maintain a steady simmer.

12. Cover the pot tightly with a lid.

13. Allow the Seco de Pollo to cook covered for 50 minutes to 1 hour until the chicken is very tender when pierced.

14. Check for seasoning and add more if needed.
    
    If the sauce is too thin for your liking, remove the chicken pieces and simmer the sauce uncovered to reduce the liquid. If the sauce is too thick, stir in more orange juice or water until it reaches the consistency you prefer. Return the chicken to the pot once adjusted.

Serving suggestions

• Serve over steaming white rice (Arroz Blanco) or yellow rice (Arroz Amarillo) to soak up the delicious sauce.

• Include slices of fried or roasted plantains on the side for a sweet contrast.

• Top with sliced avocado or guacamole for a cool, creamy contrast.

• Garnish with chopped coriander, queso fresco or green onion for freshness.

• Offer wedges of lime to squeeze over the stew before eating.

• Serve with warm corn tortillas, tostadas or arepas on the side.

• Pair with boiled yuca, roast potatoes or choclo (Andean corn) as starchy accompaniments.

• Serve with a small salad on the side.

Storage

Store Seco de Pollo in an airtight container in the fridge for 3-4 days. The flavours will continue to develop as they sit.

Add a splash of water, orange juice or broth when reheating if the stew seems too thick. Bring to a simmer on the stovetop or heat through gently in the microwave.

Freezing

Cool the Seco de Pollo completely before freezing. Transfer the chicken stew to freezer bags or airtight containers and enjoy within 3 months. Thaw overnight in the fridge before reheating.

Add a splash of water, orange juice or broth when reheating if the stew seems too thick. Bring to a simmer on the stovetop or heat through gently in the microwave.

Pairs well with

Arroz Amarillo

Parmentier potatoes

Nando's Spicy rice

Roasted broccoli

A fresh green salad