Seco De Pollo Recipe Ecuadorian Chicken Stew Youtube Cover the pot tightly with a lid. allow the seco de pollo to cook covered for 50 minutes to 1 hour until the chicken is very tender when pierced. 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. Ecuadorian style chicken stew (seco de pollo) troškinta vištiena ekvadorietiškai (seco de pollo) {4 servings} ingredients: 8 chicken drumsticks {marinade} 1 tsp. cumin powder. 1 tsp. paprika powder. 1 tsp. salt. 1 2 tsp. black pepper {sauce} 1 medium sized onion. 6 garlic cloves. 2 medium sized tomatoes. 1 red bell pepper (or yellow).
Seco De Pollo вђ Ecuadorian Chicken Stew вђ Eat The Wind Blend the beer and the naranjilla juice with the onion chunks, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano to obtain a smooth sauce or puree. heat the oil and brown the chicken pieces. pour the blended beer vegetable mix over the chicken. bring to a boil. Let the chicken simmer in the liquid for about 30 minutes. add potatoes: add the diced potato to the mixture and cook until the potatoes are fork tender. stir in cilantro and serve: stir in the chopped cilantro and serve the seco de pollo with a serving of rice, fried sweet plantains and avocado if desired!. Blend together to a thick chunky sauce. heat some vegetable oil in a large pot and brown the chicken. pour the blended sauce over the chicken and bring to a boil. add the other chopped half of the bell pepper into the pot. reduce the heat to low, cover and simmer for an hour. after an hour, remove the chicken and if you prefer a chunkier sauce. Rice: in medium size pot, add 2 cups of rice with 4 cups of water and bring to a boil. add 2 tablespoons of salt and 1 teaspoon of achiote oil. stir thoroughly. once achiote is mixed in, add a whole peeled garlic clove, cover and cook on low heat for 20 mins. turn off heat and let sit for 10 mins before serving.
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