Seco de Pollo

  • 15 min
  • Gluten-Free
  • Dairy-Free
  • Nut-Free

In Your Mise Box:
Sweet Plantains, Chicken Strips, Nano's Sauce, Naranjilla Pulp, Cilantro, Yellow Rice, Avocado

From Your Kitchen:
Large Pan, Cooking Oil, Salt, Pepper

Storage Instructions: Refrigerator (2 days)

Seco de Pollo

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!

Chef’s story

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!