How to make Secco De Pollo an Ecuadorian Dish.

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.

Heat a Dutch oven until really hot.

Add 2 tablespoons of olive oil to the Dutch oven.

Season one side of the chicken with 1 teaspoon of salt and 1 teaspoon of black pepper.

Fry the chicken on one side for 4 minutes until toasted.

Flip the chicken over and season the other side with salt and pepper.

Fry the chicken on the other side for another 4 minutes until it has a brown crust.

Remove the chicken from the pot and set it aside on a plate.

Add 4 large minced garlic cloves to the leftover oil and drippings in the pot.

Add chopped green bell pepper, chopped tomato, and 1/2 large onion to the pot.

Cook the vegetables together for about 3 minutes until softened.

Stir in 2 tablespoons of tomato paste and cook for another 2-3 minutes.

Add 1 teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano to the pot.

Pour in 12 oz of beer, 1/2 cup of orange juice, and 1/2 cup of chicken broth.

Return the chicken to the pot along with the juices.

Submerge the cilantro bundle in the broth.

Cover the pot and cook for about 30 minutes until the chicken is cooked through.

Check the internal temperature of the chicken to ensure it reaches 165°F.

Plate the dish and serve with yellow rice.

Cooking Techniques

Equipment Needed

Spice Level: