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Seco de Guineo con Pollo
A comforting and flavorful stew made with plantains (guineo), chicken, and a rich, aromatic sauce. This dish highlights the versatility of plantains in Ecuadorian cuisine.
ð§ ææ
- 500 g Chicken thighs(bone-in, skin-on)
- 3 large Green plantains (guineo)(peeled and cut into 1-inch pieces)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1/2 medium Red bell pepper(finely chopped)
- 1/2 cup Cilantro(chopped, plus more for garnish)
- 1 tablespoon Achiote paste (annatto)
- 1 teaspoon Cumin
- 1/2 teaspoon Oregano
- to taste Salt
- to taste Black pepper
- 2 tablespoons Vegetable oil
- 2 cups Water or chicken broth
ðšâð³ äœãæ¹
- 1
Season chicken thighs with salt and pepper.
- 2
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear chicken thighs until golden brown on all sides. Remove chicken and set aside.
- 3
Add chopped onion, garlic, and red bell pepper to the pot. Sauté until softened.
- 4
Stir in achiote paste, cumin, and oregano. Cook for 1 minute until fragrant.
- 5
Return chicken to the pot. Add the green plantain pieces and chopped cilantro. Pour in water or chicken broth.
ð¡ ããã®ã³ã: Ensure plantains are mostly submerged. - 6
Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and plantains are tender and have started to break down, thickening the sauce.
ð¡ ããã®ã³ã: Stir occasionally to prevent sticking. - 7
Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.
ð¡ ããã®ã³ã
- âUse firm, green plantains for the best texture and to prevent them from becoming too mushy.
- âAchiote paste provides both color and a subtle flavor; it can be found in Latin American markets.
- âFor a spicier dish, add a finely chopped jalapeño or a pinch of cayenne pepper with the vegetables.
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- Substitute pork shoulder for chicken.
- Add a can of diced tomatoes for a richer sauce.
- Serve with white rice or a simple salad.