SECO DE POLLO
Regina Vera Luque is an ecuadorian, born in Bachillero, Manabi. She arrived many years ago in Guayaquil looking for work and there she remained thanks to her unmatched cooking skills. If you dont believe us, ask someone that has tasted her food.
Beyond a doubt, talent for cooking runs deep in the veins of those from Manabi. Regina is a clear example of this as she had no cooking skills at all when she first came to the big city and yet today she will show us how to prepare Seco de Pollo, one of the most traditional dishes of ecuadorian gastronomy and which is rutinely served as lunch in the homes of our country. The preparation is not very complicated which makes it an ideal choice for anyone wishing to try it. But if you want it to taste as good as Regina's its very important that you pay special attention to her secrets.
A curious note regarding 'Seco' is that it remains unclear where the name comes from. Legend has it that it began in the province of Santa Elena when the foreigners would prefer not to have soup with their lunches and would instead ask for the second plate hence 'Seco'
Here we leave you with Regina's recipe. Buen Provecho!!
• ½ pound red onions
• 2 Tbsp peruvian aji
• 1 Tbsp chopped garlic
• 1 Tbsp ground cumin
• ¼ cucharadita pimiento
• Salt and pepper to taste
• ½ large peeled tomato
• 1 large green pepper
• 2 cups of water
• 1 cup chopped cilantro
• 3 naranjillas
• 1 large chicken
• 6 cilantro stalks
First we wash and "cure" the chicken with the lemon and set aside.
Peel the tomato, remove the seeds and strain the liquid. Into the blender we put the tomato juice and peeled chunks as we blend these we add the red onion and green pepper.
We pour this liquid into a dutch oven (it must be hot and with no oil) continue to cook/reduce being careful not to burn it.
Now add the chicken pieces and cook until sealed (done).
Next add the garlic, cumin, salt, pepper, and cilantro (both stalks and chopped), cover the pot and cook on medium heat for one minute.
Meanwhile blend the 3 naranjillas (with skin on), strain the mixture and pour ontop of chicken which should be done cooking.
When the mixture begings to boil you must dissolve the peruvian aji in 3 to 4 tablespoons of water and add to the chicken.
Mix well and leave simmering at low heat. If you wish you may add a dashof powdered chicken stock.
If you wish to thicken the mixture disolve 1 teaspoon of cornstarch in a bit of water and add to the chicken which should be cooked until tender.
Serve with fried plantains and yellow rice.
Para la ensalada de Aguacate:
• 1 Aguacate maduro
• 1 Tomate mediano
• ½ Pimiento verde
• ½ Cebolla colorada
• 1 limón
Se corta el tomate en cuadritos, se quita la semilla y se le pone sal, pimienta y limón.
La cebolla colorada se la pasa un par de segundos por agua hirviendo, luego por agua helada y se mezcla con el tomate junto al pimiento verde cortado en tiritas.
Por último se le pone el aguacate cortado en cuadritos y se revuelve junto el cilantro picado.
Opcional: Agrega medio mango cortado en cuadritos.