An indigenous Ecuadorian dish. Chicken stewed in naranjilla, a tangy Ecuadorian fruit. With yellow rice, avocado, and sweet plantains.
Step 1 Heat large pan over medium heat; add 1 tbsp oil Cook plantains for 2-3 min, until brown and tender (flip to cook both sides) Set aside on paper towel
Step 2 In same pan: Add 1 tbsp oil; add chicken strips Cook and stir chicken for 3-5 min
Step 3 Add Nano’s sauce; cook and stir for 3-4 min Check to make sure chicken is cooked through Remove from heat, and add naranjilla pulp and half of cilantro; stir thoroughly
Step 4 Place rice in microwaveable bowl Dampen paper towel with water; place over rice Microwave on high for 2 min
Step 5 Cut avocado into slices Plate; sprinkle rest of cilantro onto chicken Serve and enjoy!
No one knows how “Seco de Pollo” got its name - “Seco” means dry, but as you can see, it is anything but! To the best of our knowledge, this indigenous Ecuadorian dish was originally cooked with chicha, a local fermented corn drink. Since chica was not always available, Ecuadorians began using local beer instead. Today, they also use naranjilla, a tangy fruit indigenous to Quito. My mom makes it with beer or naranjilla, but naranjilla tastes so much better. Enjoy!