Ecuadorian Seco de Pollo recipe
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- 6 chicken thighs 1 clove garlic, minced 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon oregano 2 tablespoons vegetable oil ¾ (12 fluid ounce) can or bottle beer 1 tomato, quartered 1 red onion, quartered 1 bunch cilantro
Nutrition Info
- 254 caloriescarbohydrate: 5.3 gcholesterol: 64.1 mgfat: 16 gfiber: 1.1 gprotein: 18.7 gsaturatedFat: 3.9 gservingSize: -sodium: 63.1 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Ecuadorian Seco de Pollo
Directions
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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.