Ecuadorian · serves 6 · about 80 minutes
The great Ecuadorian braise: chicken stewed low in a blended sauce of tomato, pepper, and herbs until 'dry' — seco — which only means the sauce clings instead of pools. Yellow rice is non-negotiable.
Ingredients
- 3 lbs chicken thighs and drumsticks
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 1 red onion, quartered
- 1 green pepper, chopped
- 4 ripe tomatoes
- 4 cloves garlic
- 1 cup cilantro leaves, plus more to finish
- 1 cup beer or naranjilla juice (the classic souls of the dish)
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 tsp ground cumin
- 2 cups Iberia Yellow Rice - Spanish Style 10 oz
Method
- Season the chicken all over with Adobo.
- Blend the onion, pepper, tomatoes, garlic, cilantro, and beer (or naranjilla) into a loose sauce.
- Brown the chicken in olive oil in a wide pot; remove. Pour in the blended sauce with the cumin and simmer 5 minutes.
- Return the chicken, cover, and braise gently 45 minutes, then uncover and reduce until the sauce thickly coats the pieces.
- Shower with fresh cilantro. Serve over Iberia Yellow Rice with avocado slices — the seco way.