Seco De Pollo Recipes

ECUADORIAN SECO DE POLLO

Steps:

• Season chicken thighs with garlic, black pepper, cumin, and oregano.
• Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
• Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

SECO DE POLLO

Steps:

• Cut whole chicken into pieces.
• Place chicken, onion, green pepper, garlic, tomatoes and goya seasoning into a large pot on high heat.
• Bring to a boil and then add vinegar.
• Reduce heat to low and let simmer until chicken starts to fall off the bone (about an hour).
• Chop cilantro and add into stew.
• Season with salt and pepper to taste.
• Serve with rice and enjoy!

SECO DE POLLO

Steps:

• se hace un aderezo (fríe) con el ajo y la cebolla. Ya cocidos se agrega el pollo, se saltea un poco y se le agregan todos los ingredientes restantes. se hecha sal y pimienta al gusto, y se deja tapado cocinando a fuego lento hasta que el arroz este cocido y el agua se evapore.

SECO DE POLLO (CHICKEN STEW)

Steps:

• Brown the pieces of chicken with the "aliño" and the annato. Separately blend the green pepper and the onion and add it to the chicken and continue frying for about 10 minutes. Add the culantro or cylantro and the chicken bouillon, the maracuya juice and salt. Cook on low flame for about 30 minutes. Disolve the Peruvian chili (or paprika) in a little bit of water and add to the above and continue cooking for several more minutes. Serve with white rice and ripe plantains (maduros).