Seco de Pollo (Ecuadorian Braised Chicken)

Ingredients

• 2 lb chicken, cut into pieces
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 2 tomatoes, peeled and chopped
• 1 green bell pepper, chopped
• 2 carrots, sliced
• 1 cup peas
• 1 sprig fresh cilantro, chopped
• 2 cups rice
• 2 tsp La Favorita Achiote
• 1 tsp cumin
• Salt and pepper to taste
• 1 small beer
• 2 cups naranjilla (lulo) juice

Directions

1. In a large pot, heat 2 tsp of La Favorita Achiote and sauté the onion and garlic until golden.
2. Add the chicken and cook until browned on all sides.
3. Stir in the tomatoes, bell pepper, carrots, peas, cilantro, and cumin. Mix well to bring the flavors together.
4. Pour the beer and the naranjilla juice into the stew, mixing well. This combination gives it a unique flavor and helps tenderize the chicken quickly.
5. Add enough water to cover the ingredients. Season with salt and pepper to taste.
6. Let it cook over medium heat until the chicken is tender and the sauce has thickened. This takes about 30 minutes. The beer and naranjilla juice will reduce, intensifying the flavors and creating a sauce.
7. While the seco de pollo cooks, prepare the rice however you like.
8. Serve the seco de pollo over a bed of rice, making sure each plate gets a good spoonful of sauce.