Seco de Pollo (Ecuadorian-style chicken stew)

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A hearty and flavorful South American chicken dish

Total Time45

Course: Main Course

Cuisine: South American

Keyword: Seco de Pollo

Servings:

2 chicken breasts cut into large chunks
1 cup diced red onion 130 g.
1 tablespoon vegetable oil 15 ml
2 garlic cloves crushed
2 medium carrots sliced into rounds (1 cup, 120 g.)
2 ½ cups chicken broth 600 ml
1 bunch fresh cilantro 1 packed cup, 20 g.
1 bunch fresh culantro 1 packed cup, 20 g. – or use double the cilantro if culantro is unavailable
1 yellow chili pepper diced (1/3 cup, 40 g.)
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of ground cumin
1 tablespoon of vinegar 15 ml
1 cup green peas 120 g., optional

Season the chicken pieces with salt, pepper, and ground cumin. Rub the seasoning in well, making sure each piece is coated. Heat the oil in a large pot over medium-high heat and add the chicken. Brown it for about 6 minutes per side or until golden on the outside. Remove the chicken from the pot and set it aside.
In the same pot, without cleaning it, add the diced red onion and yellow chili. Sauté for 4–5 minutes until the onion softens and becomes fragrant. Add the crushed garlic and cook for 1 more minute. Add the sliced carrots and return the browned chicken to the pot.
Blend the chicken broth and vinegar with the bunches of cilantro and culantro until smooth and green. Pour this mixture into the pot and stir well to coat all the ingredients. Reduce the heat to medium-low, cover the pot partially, and let the stew simmer for 25 to 30 minutes, stirring occasionally. If using green peas, add them during the last 5 minutes of cooking.
Check that the chicken is fully cooked and that the sauce has slightly thickened. Adjust salt and pepper to taste before serving. Enjoy hot.

1 WW Point per serving.