Seco de Pollo Ecuatoriano

Ingredients (to serve 8)

• 3 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 bell peppers (1 green, 1 red), chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground annatto
• 2 cups chicken broth
• 1 cup light cream
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste

Preparation Time

• 15 minutes

Cooking Time

• 1 hour

Difficulty Level

• 2 (simple)

Preparation Method Steps

1. In a large Dutch oven or heavy-bottomed pot over medium heat, heat the olive oil.
2. Add the chicken and cook until browned on all sides. Remove from the pot and set aside.
3. Add the onion, bell peppers, garlic, cumin, coriander, oregano, and annatto to the pot. Cook until softened, about 5 minutes.
4. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20-25 minutes.
5. Remove the chicken from the pot and shred. Return the shredded chicken to the pot and stir in the light cream.
6. Bring to a simmer and cook until thickened, about 5-7 minutes.
7. Stir in the cilantro and season with salt and black pepper to taste. Serve immediately over rice or with your favorite sides.

Nutritional Information

(Per serving)

• Calories: 350
• Protein: 30 grams
• Fat: 15 grams
• Carbohydrates: 20 grams

Dish Characteristics

• Rich and flavorful
• Tender and juicy chicken
• Vibrant and colorful
• Perfect for a special occasion or everyday meal

User Comments

• "This dish is absolutely delicious! The flavors are incredible and the chicken is so tender."
• "I love how easy it is to make. I always get compliments when I serve it to guests."
• "The perfect balance of spices and creamy sauce. It's a true crowd-pleaser."
• "I love the bright colors and fresh cilantro. It's like sunshine in a bowl."
• "This recipe has quickly become one of my favorites. I highly recommend trying it!"

Special Precautions and Tips

• To make a gluten-free version, use gluten-free chicken broth and soy cream instead of light cream.
• If you can't find annatto, you can substitute a pinch of turmeric.
• For a spicier dish, add a pinch of cayenne pepper.
• Serve with your favorite sides, such as rice, yuca, or patacones.