Description

Ecuadorian Seco de Pollo (Chicken Stew)

This is a classic and very common dish served all over our area. Everyone has their own version, this is the L&S version served by our employees at least once a week for our employee lunch times.

Ingredients:

• 1 package (8 drums around 2.5lbs) L&S Chicken Drumsticks
• 2 tbsp oil (vegetable or achiote oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 bell pepper, finely chopped (red or green)
• 2 tomatoes, diced
• ½ tsp ground achiote (optional, for color)
• Salt and black pepper to taste
• 1 cup chicken broth
• ¼ cup chopped cilantro

Instructions:

1. Sear the Chicken:

   • Heat oil in a large pot over medium-high heat.
   • Season the chicken with salt, pepper, and cumin.
   • Brown the chicken pieces on all sides (about 5 minutes per side). Remove and set aside.

2. Sauté the Aromatics:

   • In the same pot, add onions, garlic, and bell pepper. Sauté for 3 minutes until soft.
   • Add diced tomatoes and cook for another 5 minutes until they break down.

3. Cook the Chicken:

   • Return the browned chicken to the pot.
   • Cover and simmer on low heat for 45 minutes to 1 hour, until the chicken is tender and the sauce thickens. Stir occasionally.

4. Finish & Serve:

   • Stir in chopped cilantro. Adjust seasoning if needed.
   • Serve hot with rice, aji, and avocado slices