Seco de pollo is an Ecuadorian chicken stew in which bone-in chicken simmers with a fragrant sauce of cilantro, peppers, garlic, and naranjilla, a tart fruit also known as lulo. It is usually served with rice and often accompanied by avocado or sweet plantain; family and regional versions vary in their choice of liquid and seasoning.
Ingredients
- 3½ lb (1.6 kg) bone-in, skin-on chicken thighs and drumsticks, about 6–8 pieces
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 1 medium green bell pepper, about 1 cup (150 g), finely chopped
- 4 garlic cloves, about 12 g, minced
- 2 medium ripe tomatoes, about 1½ cups (300 g), chopped
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground achiote, also called annatto
- 1 cup (30 g) packed fresh cilantro leaves and tender stems, roughly chopped, divided
- 1 cup (240 ml) naranjilla or lulo juice, unsweetened
- 1 cup (240 ml) light beer
- 1 cup (240 ml) low-sodium chicken broth, plus a little more if needed
- 2 tbsp (30 ml) fresh lime juice, or to taste
Instructions
- Season the chicken. Pat the chicken dry with paper towels; dry skin browns more readily and the pieces are easier to handle. Season all over with 1 teaspoon of the salt and the black pepper. Set it aside while you chop the vegetables and prepare the sauce, keeping raw chicken and its utensils separate from ready-to-eat foods.
- Blend the green sauce. Put the naranjilla juice, chicken broth, and about three-quarters of the cilantro in a blender. Blend until the cilantro is finely broken down, about 20–30 seconds. If fresh naranjilla or bottled lulo juice is unavailable, use ¾ cup (180 ml) orange juice plus ¼ cup (60 ml) water and 1 tablespoon (15 ml) lime juice. That substitute is less tart and has a gentler, less distinctive fruit flavor, so adjust the lime at the end.
- Make the sofrito. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 4 minutes, stirring occasionally, until beginning to soften. Add the garlic, tomatoes, cumin, achiote, and remaining ½ teaspoon of salt. Cook for another 4 minutes, stirring and pressing the tomatoes with the spoon until they begin to collapse and the mixture smells fragrant.
- Brown the chicken. Move the sofrito to the sides of the pot. Add the chicken pieces in a single layer, skin-side down where possible, and brown for about 5 minutes. Turn and brown the other side for about 5 minutes. If the pot is too crowded, brown the pieces in batches; crowding makes them steam instead of color. Transfer browned pieces to a plate if needed, then return them to the pot.
- Add the liquids. Pour in the beer and scrape the browned bits from the bottom of the pot. Let it bubble for about 2 minutes, then add the blended cilantro mixture. Turn the chicken pieces so they are coated and bring the liquid to a gentle boil, about 3 minutes. The liquid should come partway up the chicken rather than completely cover it.
- Simmer until tender. Reduce the heat to low, cover the pot, and simmer gently for 40 minutes, turning the chicken once about halfway through. Keep the sauce at a quiet simmer, not a hard boil. Check that the thickest part of each piece has reached 165°F (74°C) on a food thermometer without touching bone; the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If a piece needs more time, continue simmering and check again after a few minutes.
- Finish and season. Uncover the pot and simmer for 2 minutes to let the sauce settle and thicken slightly. Stir in the lime juice and remaining cilantro. Taste the sauce and add salt or another squeeze of lime if needed. If it seems too thick, loosen it with a splash of broth; if it seems thin, simmer uncovered a little longer. Serve hot with plenty of sauce.
Tips
- Choose mixed bone-in pieces. Thighs and drumsticks stay succulent during a long simmer and give the sauce depth. Boneless thighs can work, but they cook faster; check them early with a thermometer and avoid simmering them for the full time if they have already reached 165°F (74°C).
- Use fresh herbs and a gentle simmer. Cilantro gives the stew much of its green, aromatic character. A vigorous boil can make chicken tough and cause the sauce to reduce before the meat is tender, so keep the pot barely bubbling.
- Know your naranjilla substitute. Naranjilla can be hard to find outside Latin American markets. Lulo juice is the closest option; the orange-and-lime mixture above is practical, but tastes fruitier and less tangy. Avoid sweetened juice, which can make the savory sauce unexpectedly sweet.
- Keep raw chicken separate. Wash hands, boards, and utensils that touch raw poultry before using them for the finished stew. If browning in batches, place cooked pieces on a clean plate, not the plate that held the raw chicken.
Serving Suggestions
Serve each portion with steamed white rice, which catches the cilantro-rich sauce and makes the meal more filling. Ecuadorian-style accompaniments commonly include slices of ripe avocado and fried ripe plantain, whose creamy texture and sweetness contrast with the stew’s tart, savory sauce. A simple tomato or lettuce salad, or a quick-pickled red onion salad, adds freshness and crunch.
For a more substantial plate, add boiled or steamed potatoes, or serve the chicken alongside both rice and plantain. Put extra sauce on the table and let diners spoon it over their rice. A wedge of lime is useful for anyone who likes a brighter finish, but taste the stew first because naranjilla and lime can both contribute noticeable acidity.
Variations
Make it without beer: Replace the cup of beer with 1 cup (240 ml) additional chicken broth. Add 1–2 teaspoons of lime juice at the end if you want to restore some of the brightness that the beer and fruit bring. The result is milder and less complex, but still a savory, satisfying stew.
Adjust the color and seasoning: Achiote gives the sauce a warm color and subtle earthy note. If you cannot find ground achiote, use ½ teaspoon (1 g) sweet paprika; it changes the flavor slightly and is not an exact match. Some cooks use achiote oil instead of plain oil, so reduce or omit the ground achiote if using seasoned oil.
Use boneless chicken: Boneless, skinless thighs are convenient, though they give the sauce less richness than bone-in pieces. Brown them as directed, then begin checking their temperature after about 25 minutes of gentle simmering. Cook until they reach 165°F (74°C), and stop simmering once they are tender and safely cooked.
Make the sauce more or less herbal: Use the full cup of cilantro for a vivid, herb-forward sauce, or reserve more for the garnish if you prefer a gentler flavor. Parsley can replace some of the cilantro, but it changes the characteristic aroma; replacing all of it will make the stew taste noticeably different.
Storage and Reheating
Refrigerate leftover stew within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. The sauce may thicken as it chills, and its flavors often become more blended overnight. If storing chicken on the bone, keep the pieces covered with sauce to help prevent them from drying out.
For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it in the refrigerator overnight rather than on the counter. Reheat portions in a covered saucepan over medium-low heat, stirring the sauce and turning the chicken occasionally; add a splash of broth or water if it has become too thick. You can also microwave a portion in a covered microwave-safe dish, stirring the sauce partway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What does “seco” mean in seco de pollo? In Ecuadorian cooking, seco refers to a braised or stewed dish, despite the word’s literal meaning of “dry.” The chicken cooks in a flavorful sauce that is reduced and concentrated, not served as a thin soup. Names and methods vary across families and regions.
Can I make seco de pollo ahead? Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat it gently to 165°F (74°C) before serving. If preparing it a day ahead, reserve a little broth to loosen the sauce during reheating, then add fresh cilantro or lime just before serving for a brighter finish.
Can I use chicken breast? You can, but breast meat is leaner and more likely to dry out during a long braise. Use thick pieces and start checking the internal temperature earlier than the recipe’s 40-minute simmer point. Remove each piece as soon as it reaches 165°F (74°C), and keep it covered while you adjust the sauce.
Where can I find naranjilla or lulo? Look for fresh fruit, frozen pulp, or unsweetened juice at Latin American grocery stores and some larger specialty markets. If using frozen pulp, thaw it and check whether it contains added sugar before measuring. The orange-and-lime alternative works when those options are unavailable, though it will not reproduce naranjilla’s particular tart, lightly fragrant flavor.
How can I tell when the sauce is the right consistency? It should coat a spoon and cling to the chicken, while still being loose enough to spoon over rice. If it is watery, simmer it uncovered for a few minutes after the chicken is cooked. If it becomes too thick, stir in broth a tablespoon or two at a time.
Is seco de pollo spicy? This version is savory and aromatic rather than hot, since green bell pepper and black pepper add flavor without much chile heat. To make it spicy, serve sliced fresh chile or a hot Ecuadorian-style sauce on the side so each person can add as much as they like.
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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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