Ecuadorian Seco de Pollo

Name: Ecuadorian Seco de Pollo
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken thigh (boneless, skinless); 1 yellow onion (chopped); 1 green bell pepper (chopped); 3 clove garlic (minced); 14.5 ounce diced tomatoes (undrained); 0.5 cup chicken broth; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon achiote powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup fresh cilantro (chopped); 1 cup white rice (uncooked); 2 cup water; 1 teaspoon turmeric powder; 1 tablespoon oil; 1 avocado (sliced)

Tender chicken thighs simmered in a savory, aromatic sauce with tomatoes, bell pepper, and cilantro, served with yellow rice and sliced avocado.

Prep: 20 min
Cook: 55 min
Total: 1 hr 15 min
Servings: 4
Cuisine: Latin
Difficulty: Medium
Cost: $3.28/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1.5 pound chicken thigh (boneless, skinless)
1 yellow onion (chopped)
1 green bell pepper (chopped)
3 clove garlic (minced)
14.5 ounce diced tomatoes (undrained)
0.5 cup chicken broth
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.25 teaspoon achiote powder
0.75 teaspoon salt
0.5 teaspoon black pepper
0.5 cup fresh cilantro (chopped)
1 cup white rice (uncooked)
2 cup water
1 teaspoon turmeric powder
1 tablespoon oil
1 avocado (sliced)

Instructions

Season 1 1/2 pounds chicken thighs generously with salt and black pepper.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
To the same pot, add 1 chopped large yellow onion and 1 chopped green bell pepper. Sauté for 5-7 minutes until softened. Stir in 3 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon achiote powder (or paprika). Cook for 1 minute until fragrant.
Add 1 can diced tomatoes (undrained) and 1/2 cup chicken broth to the pot, scraping up any browned bits. Bring to a simmer. Return the chicken thighs to the pot. Cover, reduce heat to low, and simmer for 35-40 minutes, or until chicken is very tender.
While the chicken simmers, prepare the yellow rice: In a medium saucepan, heat 1 tablespoon oil over medium heat. Add 1 cup white rice and 1 teaspoon turmeric powder, stir for 1 minute until fragrant. Pour in 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Stir in 1/2 cup chopped fresh cilantro into the Seco de Pollo. Taste and adjust seasonings as needed.
Serve the Ecuadorian Seco de Pollo over the yellow rice, garnished with sliced avocado.

Notes

Seco de Pollo flavors deepen with time, making it excellent for meal prepping. Store in an airtight container for up to 3-4 days.

Nutrition (per serving)

Calories: 670
Protein: 52.8 g
Carbohydrates: 57 g
Fat: 25.1 g
Fiber: 8.5 g
Sodium: 750 mg
Saturated Fat: 5.8 g
Sugar: 7.3 g
Cholesterol: 150 mg