ECUADOREAN-STYLE CHICKEN STEW

(SECO DE POLLO)

Sunday is my dedicated day to cook something a bit more elaborate, and it always results in lovely leftovers for lunch for a few days. I’m always fascinated by how different cultures have their own versions of stew which is usually simple to make, not very time-consuming, perfect for leftovers, and best when made earlier in the day so the flavors have time to deepen. This particular dish did take a bit more time, but it was incredibly rewarding! I especially love how easy it is to prepare the sofrito—just blending raw peppers, onion, and garlic into a purée. I served it alongside tomato-steamed rice, a wonderfully flavorful side that works well with any meal.

Spanish Rice
1 cup basamati rice/brown rice/or mix 1/2 of each
1 cup tomato juice (I usually strain canned tomatoes and save the liquid for this)
1 1/2 cup water
1 tspn cumin seeds
Pinch of salt
Bring to a boil, lower heat, cover and cook for approximately 15 minutes.
Time: approximately 1 hour 45 minutes

INGREDIENTS:
1 large onion roughly chopped
2 large peppers (red, yellow or green mixed) roughly chopped
6 garlic gloves roughly chopped
4 lbs. chicken bone in – I used 4 thighs and two breasts which I cut in half
Olive oil
1 can of lager
1/2 cup fresh orange juice
1 tablespoon red chile peppers
2 cans drained whole tomatoes (I used this liquid for the rice)
1 tablespoon plus 1 1/2 teaspoons white vinegar
1 cup of finely chopped cilantro….this adds so much to this dish

Prepare the Sofrito mixture
In a food processor combine the onions, bell peppers and garlic until they are blended finely/ thick purée.
Pat the chicken dry and season all over with salt. Bring a Dutch over with oil to medium heat.
Once oil is shimmering add the chicken, skin side down, in batches as necessary to avoid overcrowding.
Cook to a deep brown about 5 minutes each side.
Remove and set aside.
Increase heat to medium an add the Sofrito (pepper, onion, garlic mixture).
Be careful not to splatter and scrape bottom of pan as it cooks for about 5 minutes.
Increase heat to high and stir in the lager, orange juice, chile pepper and 2 teaspoons of salt until full combined.
Bring to a boil.
Meanwhile, pulse the drained 2 cans of tomatoes in the processor to a purée.
Pour the purée into the pot and bring to a boil.
Add the chicken and any accumulated juices, make sure all the chicken is submerged in the sauce.
Cook covered under medium heat stirring occasionally to avoid scorching for 15 minutes.
Remove lid and cook another 25 minutes or until chicken is very tender.
Before serving stir in vinegar and cilantro. (I like to keep a little for garnish)
Serve in a bowl with the Spanish rice on the side.

Bon appétit