Ecuadorian Seco de Pollo with Yellow Rice and Maduros

A classic Ecuadorian chicken stew, rich with a savory tomato and onion sauce, served alongside fluffy yellow rice and sweet fried plantains for a complete, comforting meal.

• Prep: 35 min
• Cook: 1 hr
• Total: 1 hr 35 min
• Servings: 2
• Cuisine: Ecuadorian
• Difficulty: Medium

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• sauté
• boil

Ingredients

• 1.5 pound chicken pieces (bone-in, skin-on)
• 1 tablespoon olive oil
• 1 yellow onion (large, diced)
• 3 clove garlic (minced)
• 1 green bell pepper (cored, diced)
• 0.5 cup tomato sauce
• 0.5 cup orange juice
• 0.25 cup beer (lager or pilsner)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon achiote paste (or powder)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 1 cup medium-grain white rice (uncooked)
• 2 cup water
• 2 ripe plantains (peeled, sliced diagonally 1/2-inch thick)
• 0.25 cup vegetable oil

Instructions

1. Pat the chicken pieces dry and season generously with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken pieces, skin-side down first, until golden brown on all sides, about 8-10 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add half of the diced yellow onion (about 1/2 cup), 1 1/2 cloves minced garlic, and half of the diced green bell pepper (about 1/2 cup) to the pot. Sauté until softened, about 5-7 minutes.
4. Stir in the tomato sauce, orange juice, beer, ground cumin, dried oregano, achiote paste, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the chicken pieces to the pot, nestling them into the sauce. Add 1/4 cup chopped fresh cilantro. Bring to a gentle simmer, then cover and cook for 40 minutes, or until chicken is tender and cooked through.
6. While the chicken simmers, prepare the yellow rice. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the remaining 1/2 cup diced yellow onion, 1 1/2 cloves minced garlic, and remaining 1/2 cup diced green bell pepper. Sauté for 3-5 minutes until aromatic.
7. Add the uncooked medium-grain white rice and toast for 1-2 minutes, stirring constantly. Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add 2 cups water, bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
8. For the maduros, heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry the peeled and sliced ripe plantains in batches, about 2-3 minutes per side, until golden brown and caramelized. Remove and drain on paper towels.
9. Taste the chicken stew and adjust seasoning as needed. Serve the Seco de Pollo hot with a portion of yellow rice and maduros on the side. Garnish with additional fresh cilantro.

Notes

If achiote paste or powder is unavailable, paprika can be used for color, though the flavor will be slightly different. Adjust spice level by adding a pinch of red pepper flakes to the stew.

Nutrition (per serving)

• Calories: 780
• Protein: 58.5 g
• Carbohydrates: 82.5 g
• Fat: 23.5 g
• Fiber: 7 g
• Sodium: 750 mg
• Saturated Fat: 6.5 g
• Sugar: 18 g
• Cholesterol: 180 mg