Seco de Pollo or Ecuadorian chicken stew is a great way to spice up your dinner table, while making your kids ask for seconds and even thirds!
Believe me it's really a delicious shock to anyone who's never eaten it before.
Easy to make and most important it's budget friendly.
Makes 4-5 plates of Ecuadorian Chicken stew
First start cooking the rice.
Season the chicken with salt, pepper.
Next we'll start with the annatto vegetable oil heat the 2 tbsp in a deep frying pan at medium-high heat.
When the oil is hot, sear the seasoned chicken 3 minutes on each side, until the chicken turns golden brown no need to cooking it all the way through yet.
Don't forget your making rice!
The we are going to remove the chicken from the pan and place it on a plate and set it aside.
Lower the heat on the pan and add 2 more tbsp of annatto vegetable oil.
Now were going to prepare the stir-fry by sauteing the onions, peppers and garlic all previously diced.
Add the chicken back into the pan.
Now you can add the Peruvian Aji and the can of beer also turn the heat down to medium low and cover it allowing the chicken to simmer.
Let it cook for about 30 minutes remembering to stir every now and then. Taste the sauce to see if it needs salt.
When the chicken is almost done add the chopped cilantro to the pan for extra flavor.
Now take another deep frying pan and heat the cooking oil to medium high.
Next on a cutting board cut the sweet plantain in long 1/2" strips when the oil is hot add them to the frying pan. Cook until golden brown.
Okay, everything is done cooking? Great, now place a portion of rice on a plate next to it add the piece of chicken you prefer and some sweet plantains.