Ingredients
- 1 kg chicken, cleaned and cut
- 4–6 tsp dry rub (salt, pepper, cumin powder, paprika)
- 3–4 tbsp achiote oil (or substitute with oil mixed with paprika)
- 2–3 tomatoes, chopped
- 1 onion, cut into chunks
- Cilantro or coriander leaves, chopped
- 4–6 garlic cloves
- 1–1½ cups beer (not dark)
- ½ cup naranjilla juice (or substitute with a mixture of orange juice and lemon juice)
- 2–3 tsp Aji Seco seasoning (mix onion powder, chilli powder, achiote powder, rice powder, and salt)
Instructions
- Marinate the chicken with the dry rub for 30–45 minutes.
- Grind together the onion, tomatoes, garlic, coriander leaves, and bell peppers into a smooth purée.
- Heat the achiote oil in a pan.
- Add the onion, garlic, bell pepper, and coriander stems. Sauté for a few minutes.
- Add the chicken and cook until lightly browned on all sides.
- Add the prepared onion purée.
- Add the Aji Seco seasoning and salt.
- Pour in the orange juice and beer.
- Cover and simmer over low heat for about 1 hour.
- If desired, add potatoes halfway through cooking.
- Add chopped coriander leaves and cook until the gravy thickens.
- That’s it! Your easy Ecuadorian Chicken Stew is ready.
- Serve hot with avocado, fried plantains, salad, and yellow rice. (It is also delicious with fried sweet potatoes.)
Enjoy!
SPICE LEVEL: 🌶🌶
