Ecuadorian Seco de Pollo

Ecuadorian Seco de Pollo
  • 6 chicken thighs
  • 1 clove garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 2 tablespoons vegetable oil
  • 3/4 (12 fluid ounce) can or bottle beer
  • 1 tomato, quartered
  • 1 red onion, quartered
  • 1 bunch cilantro


  1. Season chicken thighs with garlic, black pepper, cumin, and oregano.
  2. Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
  3. 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.

03/29/2018
Ecuadorian Seco de Pollo, recipe PT15M PT1H 5 455 calories

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