Seco de pollo recipe

Chicken braised long in beer sharpened with naranjilla juice, over a base stained orange with achiote oil.

1 hour and 50 minutesmedium12 ingredients

Ingredients

• 8 chicken thighs
• 3 tbsp achiote oil
• 120 ml naranjilla pulp
• 330 ml beer
• 1 onion
• 3 clove garlic
• 2 tomatoes
• 1 bell pepper
• 1 bunch fresh coriander
• 1 tsp dried oregano
• 1 tsp cumin
• 2 tsp salt

How to make Seco de pollo

1. Blend a small bunch of coriander with 330 ml of beer and 120 ml of naranjilla pulp. Set this aside; it is the braising liquid.
2. Rub 8 chicken thighs with 3 crushed garlic cloves, 1 teaspoon of cumin, 1 teaspoon of dried oregano and 2 teaspoons of salt, and leave them 30 minutes.
3. Heat 3 tablespoons of achiote oil in a heavy pot until it is bright orange, and brown the thighs on both sides for 8 minutes. Take them out.
4. In the same fat, cook 1 chopped onion, 1 chopped bell pepper and 2 chopped tomatoes for 8 minutes until the tomatoes collapse into a paste.
5. Return the chicken, pour in the blended beer and naranjilla mixture, and bring to a simmer.
6. Cover and cook on low for 45 minutes, turning the pieces once.
7. Uncover for the last 10 minutes and let the sauce reduce until it coats the chicken rather than pools around it. A seco is meant to be dry-ish, which is what the name means.
8. Scatter chopped coriander over and serve with yellow rice, fried ripe plantain and avocado.

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