Jeri & Mike cook their favorite recipe "Seco De Pollo"
Recipe Information
Secco De Pollo
Cultural Context
Secco de Pollo is a traditional dish from Ecuador, particularly popular in the highland regions. This hearty chicken stew is often enjoyed during family gatherings and celebrations, showcasing the rich flavors of Ecuadorian cuisine. The use of beer in the cooking process adds a unique depth to the dish, making it a beloved comfort food. Modern variations may include different vegetables or spices, reflecting local tastes and ingredients available.
beer
🥗Healthier: non-alcoholic beer
💰Cheaper: chicken broth
Chicken broth adds flavor without alcohol.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Vegetable oil is often less expensive.
Prepare the chicken by seasoning it on both sides and placing it in a single layer in the pot.
Add whole tomatoes, green bell pepper, onion, and garlic to the blender to make the sauce.
Blend the ingredients until liquefied, adding beer to help blend.
Pour the sauce over the chicken in the pot.
Add 1 teaspoon of white vinegar to the pot.
Add 6 ounces of tomato paste and mix well.
Add the remainder of the beer to the pot.
Add 3 teaspoons of annatto seed oil to the pot.
Cover and cook on medium heat for 75 minutes without touching it.
After 75 minutes, add bell pepper, carrots, garlic, and cilantro to the pot.
Cook for an additional 5 minutes before turning off the heat.
Cooking Techniques
Equipment Needed
Spice Level:
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