Ecuadorian chicken seco

A tender chicken stew simmered in a blended sauce of onion, tomato, beer, and passion fruit, served with white rice and baked ripe plantain, a tropical twist on a coastal classic.

📝 Ingredients (serves 2)

For the chicken seco:

• 2 chicken thighs or drumsticks (bone-in or boneless)

• 1/2 red onion, roughly chopped

• 2 ripe tomatoes, quartered

• 1/2 green bell pepper, chopped

• 2 garlic cloves

• 1/2 cup light beer

• 1/4 cup passion fruit pulp (strained, seeds removed)

• 1 tsp ground cumin

• 1/2 tsp dried oregano

• 1 tbsp achiote paste or annatto-infused oil

• A few sprigs of fresh cilantro

• Salt and pepper to taste

• Olive oil

For the rice:

• 1 cup white rice

• 2 cups water

• 1 garlic clove

• Salt and olive oil to taste

For the baked plantain:

• 1 ripe plantain (yellow with black spots)

• Olive oil

• Optional: grated cheese or butter for topping

🍳 Instructions

1. Prepare the blended sauce:

• In a blender, combine the red onion, tomatoes, green bell pepper, garlic cloves, light beer, and strained passion fruit pulp. Blend until smooth. Set aside.

2. Brown the chicken:

• In a large pot, heat a bit of olive oil and the achiote paste over medium heat.

• Season the chicken with salt and pepper, then add to the pot. Brown on all sides until lightly golden.

3. Cook the stew:

• Pour the blended sauce over the browned chicken.

• Add the ground cumin and dried oregano. Stir well.

• Cover and simmer over low heat for 30–35 minutes, or until the chicken is tender and the sauce has thickened.

• Just before serving, stir in freshly chopped cilantro.

4. Cook the rice:

• Rinse the rice until the water runs clear.

• In a pot, sauté a garlic clove in olive oil, add the rice, and stir for a minute.

• Add water and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

• Let rest for 5 minutes and fluff with a fork.

5. Bake the plantain:

• Preheat the oven to 200°C (390°F).

• Slice the plantain lengthwise or into thick rounds.

• Place on a baking tray lined with parchment, brush with olive oil, and bake for 20–25 minutes, or until golden and soft.

• Optional: top with grated cheese or a bit of butter near the end of baking.

6. Serve:

• Plate the chicken with its sauce alongside the white rice and baked plantain.

• Garnish with additional cilantro if desired.

🌿 Kuisit Tip

If passion fruit pulp isn't available, substitute with naranjilla (lulo) juice or a mix of orange juice and a splash of vinegar for that signature tangy flavor. Adjust the acidity to taste for a balanced sauce.