Seco de Pollo is a comforting and savory Ecuadorian chicken stew known for its use of chicha (a corn beer, or a substitute of orange juice and beer) and achiote (annatto), which gives the dish its rich, earthy color and flavor.

Prep Time	Cook Time	Serves
20 minutes	1 hour	4

Part A: Ingredients

• Chicken: 2 lbs Bone-in Chicken pieces (thighs/drumsticks), 1 Tbsp Annatto Powder (Achiote) or paprika.
• Aromatics: 2 Tbsp Oil, 1 large Red Onion (diced), 4 cloves Garlic (minced), 1 Bell Pepper (diced), 1/2 cup Finely Chopped Cilantro.
• Liquid/Seasoning: 1 cup Sour Orange Juice (or $1/2$ cup orange juice $+ 1/2$ cup lime juice), 1 cup Light Beer (or water/stock), 2 medium Tomatoes (diced), 1 tsp Cumin, Salt and Pepper.
• Serve: Yellow Rice, Fried Plantains (Patacones).

Part B: Instructions

Step 1: Season and Sear the Chicken

1. Season the chicken pieces generously with salt, pepper, and the annatto powder (achiote).
2. In a large pot or Dutch oven, heat the oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove the chicken and set aside.

Step 2: Build the Sofrito Base

1. Add the diced onion and bell pepper to the pot and sauté for 8 minutes until soft.
2. Add the minced garlic and cumin and cook for 2 minutes until fragrant.
3. Stir in the diced tomatoes and $1/4$ cup of the chopped cilantro. Cook for 5 minutes, mashing the tomatoes slightly as they cook.

Step 3: Braise the Stew

1. Return the chicken to the pot.
2. Pour in the sour orange juice and the beer (or stock). The liquid should come about halfway up the chicken.
3. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the chicken is tender and falling off the bone.

Step 4: Serve

• Taste the sauce and adjust salt. The sauce should be rich, thick, and deeply flavored.
• Serve the Seco de Pollo hot over yellow rice, garnished with the remaining fresh cilantro, often accompanied by a side of fried plantains.