Seco de pollo – Ecuadorian chicken stew

Ingredients

• 1 kg bone-in chicken thighs
• 1 chopped onion
• 3 garlic cloves
• 1 green pepper
• 400 g chopped tomatoes
• 3 dl alcohol-free pale beer
• 1 tsp ground cumin
• 1 tsp ground achiote or mild paprika
• 3 tbsp oil
• 1 bunch coriander
• 300 g rice
• 2 ripe plantains
• 1 tsp salt
• ½ tsp pepper

Method

1. 1Season chicken with salt, pepper, cumin and achiote. Brown in 2 tbsp oil and set aside.
2. 2Blend onion, garlic, pepper, tomato, beer and half the coriander into a sauce.
3. 3Pour the sauce into the pot and cook for 5 minutes. Return chicken and simmer, covered, for 35–45 minutes until cooked through and easily coming away from the bone.
4. 4Cook rice according to the packet. Peel plantains, slice diagonally and fry until golden in the remaining oil.
5. 5Reduce the sauce uncovered if needed. Season and serve with rice, plantain and the remaining coriander.