Ecuadorian chicken stew, often called seco de pollo, is chicken braised until tender in a savory sauce brightened with naranjilla, cilantro, and beer. Versions vary by region and household, but this approachable stovetop recipe builds flavor by browning the chicken and simmering it gently with a vegetable sofrito; serve it with rice to catch every bit of sauce.
Ingredients
- 3 lb (1.36 kg) bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
- 1 1/2 tsp (9 g) fine salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) neutral vegetable oil
- 1 large yellow onion, about 9 oz (250 g), finely diced
- 1 green bell pepper, about 5 oz (150 g), finely diced
- 2 medium ripe tomatoes, about 10 1/2 oz (300 g), diced
- 4 garlic cloves, about 1/2 oz (12 g), minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground achiote, also called annatto
- 1 cup (240 ml) lager beer
- 1 cup (240 ml) unsweetened naranjilla juice or thawed naranjilla puree
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/2 cup (15 g) chopped fresh cilantro, divided
- 1 bay leaf (about 0.2 g)
- 1 tbsp (15 ml) fresh lime juice
Instructions
- Prepare the ingredients. Pat the chicken dry with paper towels, then season all over with the salt and black pepper. Dice the onion, pepper, and tomatoes and mince the garlic. In a small blender or measuring jug, combine the naranjilla, broth, and about 1/3 cup (10 g) of the cilantro. Blend until smooth, or stir well if using juice. Set the remaining cilantro aside for finishing. This preparation takes about 25 minutes, including chopping and setting out the ingredients.
- Brown the chicken. Heat the oil in a heavy, wide Dutch oven or deep skillet over medium-high heat. When the oil shimmers, add the chicken skin-side down in a single layer; work in batches if needed so the pieces brown rather than steam. Cook for about 6 minutes on the first side and 6 minutes on the second, turning once. The chicken does not need to be cooked through yet. Transfer it to a plate, keeping any rendered fat in the pot.
- Cook the sofrito. Lower the heat to medium. Add the onion and bell pepper and cook for about 5 minutes, stirring occasionally, until softened. Add the tomatoes and cook for 4 minutes, breaking them up with a spoon as they soften. Stir in the garlic, cumin, and achiote and cook for 1 minute, just until fragrant. If the pot looks dry, add a tablespoon of water rather than letting the garlic scorch.
- Deglaze and make the sauce. Pour in the beer and scrape the browned bits from the bottom of the pot. Let it bubble for 2 minutes, then stir in the blended naranjilla mixture and add the bay leaf. Bring the sauce to a gentle simmer. Taste a small spoonful and remember that it will become more concentrated as it cooks; adjust salt at the end if needed.
- Braise the chicken. Return the chicken and any juices on the plate to the pot, arranging the pieces skin-side up and spooning sauce around them. Cover, reduce the heat to low, and simmer gently for 40 minutes. Check occasionally that the sauce is bubbling softly rather than boiling hard; add a splash of broth or water if it becomes too thick before the chicken is tender. Check the thickest part of a thigh with a food thermometer without touching bone: USDA FSIS recommends a safe minimum internal temperature of 165°F (74°C) for poultry. If a piece has not reached that temperature, continue simmering and check again in a few minutes.
- Finish and serve. Remove the bay leaf. Stir in the lime juice and the remaining cilantro, then spoon sauce over the chicken. If the sauce is thinner than you like, simmer it uncovered for a few minutes while turning the chicken carefully; if it is too thick, loosen it with a little broth. Serve hot with plenty of sauce.
Tips
- Choose a good naranjilla substitute. Naranjilla, also known as lulo, has a tart, aromatic flavor that is not always easy to find outside Latin American grocers. Frozen unsweetened pulp is convenient and works well. If unavailable, use 1 cup (240 ml) orange juice with 1 tablespoon (15 ml) lime juice; the stew will taste sweeter and less distinctly floral, so add the lime gradually and taste before serving. Avoid sweetened juice, which can make the sauce cloying.
- Use achiote for color, not heat. Ground achiote gives the sauce its warm orange-red hue and a mild earthy note. If you cannot find it, substitute 1 teaspoon (2 g) sweet paprika. Paprika changes the flavor slightly but keeps the color; chili powder is not a close substitute and may add heat or other spices that alter the stew.
- Do not crowd the pan. Browning in batches takes a little patience, but tightly packed chicken releases moisture and turns pale instead of developing flavorful golden patches. Keep the first batch on a plate while the next one browns, and return all the pieces to the pot for braising.
- Keep the simmer gentle. A hard boil can make the chicken fibers tighten and cause the sauce to reduce too quickly. A few small bubbles around the edge are enough. Bone-in pieces are forgiving, but check each thick piece for safe doneness rather than relying only on color or the cooking time.
Serving Suggestions
Serve seco de pollo in shallow bowls with steamed white rice, which is especially useful for soaking up the tart, herb-scented sauce. Ecuadorian meals often pair the stew with rice and a starchy side, so boiled or roasted potatoes are a natural addition. Ripe fried plantains, called maduros, offer a sweet contrast to the savory sauce; sliced avocado adds a cool, creamy element.
For freshness, put lime wedges and extra chopped cilantro on the table. A simple salad of lettuce, tomato, and thinly sliced red onion balances the richness without competing with the stew. If you like a sharper accompaniment, serve quick-pickled red onions or a small dish of Ecuadorian-style curtido. Keep the chicken and sauce as the centerpiece, and let diners choose how much lime or garnish they want.
Variations
Make it without beer: Replace the cup of lager with an equal amount of chicken broth. The result will be a little less malty and rounded, but the naranjilla, browned chicken, and sofrito still make a flavorful sauce. Use broth rather than a nonalcoholic beer if you want the simplest flavor adjustment.
Adjust the herbs and spice: Some cooks use more cilantro, while others include parsley or oregano. You can blend an extra handful of cilantro into the sauce or add 1/2 teaspoon (1 g) dried oregano with the cumin. For gentle heat, add one finely chopped jalapeño with the bell pepper; omit its seeds for a milder result. These additions are optional rather than required for the stew.
Use boneless chicken: Boneless thighs cook faster and are easy to portion, but they do not give the sauce as much flavor as bone-in pieces. Start checking them after about 25 minutes of braising and continue until they reach 165°F (74°C). Breast meat can also be used, though it is leaner and more likely to dry out if left simmering after it is done.
Make the sauce smoother: For a less rustic texture, blend the cooked vegetable mixture with the naranjilla and broth before returning the chicken to the pot. Let the mixture cool slightly before blending, and vent the blender lid so hot liquid can release steam. The traditional home-style texture is often a little chunky, so this is simply a preference.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, storing the chicken with its sauce in a covered, shallow container. Properly refrigerated, the stew keeps for 3–4 days. The sauce may thicken as it chills, and the chicken often tastes even more seasoned the next day. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating.
Reheat only the portion you plan to eat. Warm it gently in a covered saucepan over medium-low heat, stirring the sauce and turning the chicken occasionally; add a splash of broth or water if needed. You can also microwave a covered portion, pausing to stir the sauce and rotate the chicken. Reheat leftovers to 165°F (74°C), checking the thickest piece with a food thermometer. Avoid repeated cooling and reheating, and discard food left at room temperature for more than 2 hours.
Frequently Asked Questions
What does seco de pollo mean?
Seco de pollo is the name commonly used for Ecuadorian chicken stew. Seco refers to a braised meat dish with a thick, reduced sauce; despite the name, the finished chicken should be moist, not dry. The sauce and side dishes vary from cook to cook.
Where can I buy naranjilla?
Look for frozen naranjilla or lulo pulp at Latin American grocery stores, often in the freezer section near other fruit pulps. Some specialty shops carry bottled juice. Choose an unsweetened product when possible, and taste it before using because packaged products vary in tartness. The orange-and-lime substitute in the tips works when naranjilla is unavailable.
Can I make this stew ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it with the chicken covered in sauce. Reheat it gently to 165°F (74°C) before serving. If making components ahead, chop the vegetables and blend the naranjilla mixture a day in advance, keeping them covered in the refrigerator; brown and braise the chicken when you are ready to cook.
Can I use boneless chicken breasts?
You can, but boneless breasts are lean and can become dry if they simmer for the full time used for bone-in pieces. Add them later in the braising process or check them early, removing each piece from the pot when its thickest part reaches 165°F (74°C). Boneless thighs are more forgiving and remain succulent in the sauce.
Is the beer essential?
No. Beer contributes a malty, slightly bitter background note, but the stew still works with chicken broth in its place. Use a mild lager rather than a strongly hopped or dark beer, which can dominate the naranjilla and cilantro. The alcohol content is not something to assume has fully cooked away, so choose broth if avoiding alcohol is important.
How can I tell when the sauce is thick enough?
The sauce should coat a spoon lightly and gather around the chicken rather than look watery. It will thicken as it simmers and again as it cools. If it remains thin after the chicken is cooked, lift the chicken onto a plate and simmer the sauce uncovered for a few minutes, then return the pieces and spoon the sauce over them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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