Coastal Seco de Pollo with Rice & Sweet Plantains

A flavorful and comforting Ecuadorian chicken stew, slow-simmered in an annatto-infused sauce, served with fluffy saffron-infused yellow rice and perfectly fried sweet plantains.

• Prep: 25 min
• Cook: 1 hr 15 min
• Total: 1 hr 40 min
• Servings: 5
• Cuisine: Ecuadorian
• Difficulty: Medium
• Cost: $6.00/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• sauté
• boil
• comfort food
• savory
• rich

Ingredients

• 3 pound chicken pieces (bone-in, skin-on)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 1 red bell pepper (finely diced)
• 1 Roma tomato (diced)
• 1 tablespoon achiote paste
• 1 teaspoon cumin (ground)
• 0.5 teaspoon oregano (dried)
• 2 cup chicken broth
• 0.5 cup fresh orange juice
• 0.5 cup fresh cilantro (chopped)
• 2 cup white rice (uncooked)
• 1 pinch saffron threads (crumbled)
• 3 cup water
• 3 sweet plantains (ripe, sliced)
• 2 tablespoon vegetable oil (for frying)

Instructions

1. Pat the chicken pieces dry and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary, about 5-7 minutes per batch. Remove chicken and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, then add the finely chopped yellow onion and cook until softened, about 5 minutes.
4. Stir in the minced garlic, diced red bell pepper, and diced Roma tomato. Cook for 5 minutes, until vegetables begin to soften.
5. Add the achiote paste, ground cumin, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
6. Pour in the chicken broth and fresh orange juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return the browned chicken to the pot. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and very tender.
7. While the chicken stews, prepare the rice. In a medium saucepan, combine the uncooked white rice, 3 cups of water, and crumbled saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
8. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium heat. Fry the sliced sweet plantains for 2-3 minutes per side, until golden brown and caramelized. Remove and place on a paper towel-lined plate to drain.
9. Stir 1/2 cup of fresh cilantro into the finished chicken stew. Serve the seco de pollo immediately with the aromatic white rice and fried sweet plantains.

Notes

This stew's flavor deepens overnight, making it an excellent meal prep option. Adjust the amount of orange juice based on your preference for tanginess.

Nutrition (per serving)

• Calories: 897
• Protein: 56.1 g
• Carbohydrates: 113.5 g
• Fat: 21.3 g
• Fiber: 8 g
• Sodium: 1645 mg
• Saturated Fat: 3.3 g
• Sugar: 24.1 g