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How to make Seco De Pollo Ecuatoriano

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Papi in Da Ghetto
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Recipe Information

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Video-Specific Recipe

Seco de Pollo

Cultural Context

Seco de Pollo is a cherished dish from Ecuador, often enjoyed during family gatherings and celebrations. Its roots can be traced back to the coastal regions, where the use of beer in cooking reflects local traditions. The dish showcases the vibrant flavors of Ecuadorian cuisine, with its combination of fresh herbs and spices. Today, Seco de Pollo is loved not just in Ecuador but has also found its way into the hearts of food lovers around the world, often adapted with various proteins and vegetables.

EcuadorianECmain
45 min
medium
4 servings
Servings4
1 pound chicken
1 tomatillo mexicana
1 onion
2 tomatoes
cilantro
garlic
water
vinegar
salt

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer retains flavor without alcohol.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: parsley

Parsley offers a similar fresh flavor at a lower cost.

1

Clean the chicken with a pound of salt for 20 minutes.

2

Chop the cilantro, onion, tomatoes, and tomatillo.

3

Blend the chopped ingredients together, adding a little water as needed.

4

Pour the blended mixture into a large steel pot.

5

Heat the pot on the stove and then add the chicken.

6

Boil the chicken for about 45 minutes, checking occasionally.

7

Add vinegar to the pot for extra flavor.

8

Top with a little cilantro before serving.

Cooking Techniques

sautéingbrowningdeglazingsimmering

Equipment Needed

large steel pot

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Also Known As

Ecuadorian Chicken Stew

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