Ecuadorian Seco De Pollo Recipes
ECUADORIAN SECO DE POLLO
Stewed chicken.
Provided by EcuadorianMom
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 254 calories, Carbohydrate 5.3 g, Cholesterol 64.1 mg, Fat 16 g, Fiber 1.1 g, Protein 18.7 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 1.5 g
SECO DE POLLO
Make and share this Seco De Pollo recipe from Food.com.
Provided by Kiera Wright-Ruiz
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut whole chicken into pieces.
- Place chicken, onion, green pepper, garlic, tomatoes and goya seasoning into a large pot on high heat.
- Bring to a boil and then add vinegar.
- Reduce heat to low and let simmer until chicken starts to fall off the bone (about an hour).
- Chop cilantro and add into stew.
- Season with salt and pepper to taste.
- Serve with rice and enjoy!
Nutrition Facts : Calories 505.2, Fat 35.5, SaturatedFat 10.1, Cholesterol 162.6, Sodium 157.9, Carbohydrate 5.3, Fiber 1.4, Sugar 2.6, Protein 39.2
ECUADORIAN SECO DE POLLO
Stewed chicken.
Provided by EcuadorianMom
Categories Chicken Stew
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 254 calories, Carbohydrate 5.3 g, Cholesterol 64.1 mg, Fat 16 g, Fiber 1.1 g, Protein 18.7 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 1.5 g
SANCOCHO QUITENO - ECUADORIAN BEEF AND VEGETABLE SOUP
This is a typical Ecuadorian soup that is quite delicious. Yucca is also known as manioc or cassava. It is sold in the freezer section of markets that sell latin food products. You can use frozen whole corn cobs for this, but fresh is better. Recipe is from Cocinemos con Kristy - Tomo II.
Provided by Pesto lover
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place 2 qts water in large soup pot, with beef, onion, garlic pepper and cumin. Bring to a boil and then reduce heat to med-low. It needs to simmer for at least one hour for meat to get tender.
- Cut the corn into 2" rounds. Set aside.
- Peel the yucca and remove the fibrous string in the center. Cube & set aside.
- When the meat is tender, add rice, peas, peeled plantain in one piece, carrots and the yucca.
- When the yucca is soft, after about 20-30 minutes, add salt to taste, the last 1/2 quart water and a whole stem of cilantro and a whole stem of parsley. Cook for 5 minutes.
- Remove the parsley and cilantro stems and discard.
- Remove the meat, cut up into bite-size pieces and return to the soup.
- Remove the plantain, cut up into bite-size pieces and return to the soup.
- Mix the finely chopped onion and cilantro for garnish and sprinkle on top of the soup when served.
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