์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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. Sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally to prevent sticking. - 7
Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse firm, green plantains for the best texture and to prevent them from becoming too mushy.
- โAchiote paste provides both color and a subtle flavor; it can be found in Latin American markets.
- โFor a spicier dish, add a finely chopped jalapeรฑo or a pinch of cayenne pepper with the vegetables.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute pork shoulder for chicken.
- Add a can of diced tomatoes for a richer sauce.
- Serve with white rice or a simple salad.