Seco de Pollo — A Classic Ecuadorian Chicken Stew

Seco de pollo ecuatoriano is one of those comforting recetas (recipes) that fills your kitchen with warmth and irresistible aromas. This hearty Ecuadorian chicken stew bursts with layers of flavor built slowly; each step adding depth, color, and richness that make every bite special. If you’re craving something cozy, soulful, and full of tradition, this recipe is the one.

Even though I was born in California, my roots go straight back to Ecuador. Dishes like this one remind me of family tables surrounded by laughter, music, and second servings. My mother taught me that food isn’t just about cooking; it’s about carrying the taste of home wherever you go. That’s exactly what I hope this seco de pollo recipe does for you.

This recipe pays tribute to Ecuadorian home cooking while being easy enough for any kitchen. We’ll build flavors step by step; from the aliño (seasoning) to the tomato cilantro blend that ties it all together. Don’t worry if you can’t find traditional aliño sofrito works beautifully too!

Before You Get Started

•  This stew recipe makes enough to feed a crowd, so it’s ideal for family dinners or gatherings.
• The flavor deepens the longer the chicken marinates, so plan ahead for at least a few hours.
• Simmering the stew uncovered near the end concentrates the sauce for a flavorful finish.
• This dish pairs best with rice and fried ripe plantains for a classic Ecuadorian meal.

What You’ll Need for This Ecuadorian Seco de Pollo

• Chicken thighs and drumsticks. The mix of cuts gives a rich flavor and tender texture to the stew.
• Salt and black pepper. Basic seasonings that help bring out the natural flavors of the chicken.
• Ecuadorian aliño or sofrito. The foundation of flavor—this seasoning blend infuses the chicken with garlicky, herby, deeply savory notes.
• Achiote (annatto) oil. Adds a warm color and slightly nutty flavor that’s signature to Ecuadorian cooking.
• Garlic, red onion, and green bell pepper. Together they create the aromatic base of the stew.
• Potatoes, peas, and carrots. These bring heartiness and a touch of sweetness to balance the savory sauce.
• Tomato and cilantro. Blended together, they create a vibrant finishing sauce that ties the dish together.
• Water. Used for blending and deglazing, ensuring not a bit of flavor goes to waste.

All ingredient measurements and full recipe details can be found in the recipe card at the bottom of the page.

Helpful Equipment

A heavy bottomed Dutch oven or deep skillet works best for this pollo receta—it allows the meat to brown evenly while keeping all those delicious juices locked in as everything simmers together.

Expert Tips for Making Seco de Pollo Ecuatoriano

• Marinate the chicken overnight when possible for a deeper, more developed flavor.
• Use medium heat while simmering to prevent burning while allowing slow flavor building.
• Let the stew rest for a few minutes before serving to let the sauce thicken naturally.
• Skim off excess oil before serving if you prefer a lighter broth.

How to make this Ecuadorian Seco de Pollo

Step 1: Season the chicken thighs and drumsticks with salt, black pepper, and aliño. Let them marinate in the fridge for at least 4 hours, up to 24 hours.

Step 2: Heat achote oil in a large Dutch oven over medium heat. Add onions, green bell peppers, and garlic

Step 3: Place the marinated chicken on top of the sautéed vegetables.

Step 4: Turn the chicken pieces over, add the peeled and medium-sized potato chunks, and add the peas and carrot mix. Cook uncovered for 5–10 minutes.

Step 5: Blend the tomato, cilantro, and ½ cup water until smooth

Step 6: Pour the blended tomato and cilantro mixture into the pot and stir to combine. Cover, leaving the lid slightly ajar, and simmer for 5 minutes

Step 7: Turn off the heat and let the stew rest a few minutes.

Step 8: Serve hot over steamed rice.

Serving Suggestions for Seco de Pollo

Seco de pollo is made for sharing—it’s the kind of meal that brings everyone to the table. Traditionally, it’s served with fluffy white rice that soaks up all that savory sauce. Fried ripe plantains (maduros fritos) add a touch of sweetness that balances the dish beautifully.

For a full Ecuadorian style spread, serve it with a simple side of sliced avocado, lime wedges, and a crisp tomato onion salad known as ensalada criolla. If you’d like to make it extra hearty, pair it with llapingachos (Ecuadorian potato patties) or a scoop of seasoned rice. Don’t forget a spoon every drop of that flavorful sauce deserves to be enjoyed!

Frequently Asked Questions

Can I make seco de pollo ahead of time?

Yes! This stew tastes even better the next day, making it perfect for meal prep or entertaining.

What can I serve with seco de pollo?

Traditionally, it’s served with white rice and fried ripe plantains. You can also add avocado slices or a fresh salad on the side.

Is seco de pollo spicy?

No, it’s flavorful but not spicy. You can always add heat with a little ají or hot sauce if you like.

Can I make this without achiote oil?

Definitely. The color will be slightly lighter, but the stew will still be delicious using any neutral cooking oil.

Read in Spanish

Shop This Recipe

Add us as a Google Trusted Source

Ecuadorian Seco de Pollo

This traditional seco de pollo ecuatoriano is a comforting Ecuadorian chicken stew simmered in a flavorful aliño or sofrito base with onions, peppers, tomatoes, and cilantro. It’s hearty, aromatic, and perfect for sharing with family—especially when served with rice and fried ripe plantains.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating Time 4 hours hrs

Total Time 5 hours hrs

Ingredients

  

1x2x3x?

• – 6 boneless skinless chicken thighs
• – About 4 chicken drumsticks
• 2 teaspoons salt
• 1 teaspoon black pepper
• 5 tablespoons Ecuadorian aliño or sofrito
• 3 tablespoons achote annatto oil
• 3 garlic cloves minced
• 1 medium red onion finely diced
• 1 green bell pepper finely diced
• 2 medium potatoes peeled and cut into medium chunks
• 1 cup frozen peas and carrots mixture
• 1 tomato diced
• ½ bunch cilantro
• ½ cup water for blending
• 1 ½ cups water for deglazing/marinade rinse
• Steamed rice and fried ripe plantains serving sides

Instructions

 

1. Season the chicken thighs and drumsticks with salt, black pepper, and aliño. Let them marinate in the fridge for at least 4 hours, up to 24 hours.
2. Heat achote oil in a large Dutch oven over medium heat.
3. Add minced garlic and cook for about 1½ minutes or until fragrant.
4. Add the diced medium red onion and cook for another 1½ minutes.
5. Add diced green bell pepper and cook for 1½ to 2 minutes until softened and aromatic.
6. Place the marinated chicken on top of the sautéed vegetables.
7. Rinse the marinade bowl with 1½ cups water, swirling to collect all seasonings, then pour into the pot.
8. Cover and cook the chicken on medium heat for 20–25 minutes.
9. Turn the chicken pieces over, add the peeled and medium-sized potato chunks, and add the peas and carrot mix. Cook uncovered for 5–10 minutes.
10. Blend the tomato, cilantro, and ½ cup water until smooth.
11. Pour the blended tomato and cilantro mixture into the pot and stir to combine. Cover, leaving the lid slightly ajar, and simmer for 5 minutes.
12. Turn off the heat and let the stew rest a few minutes.
13. Serve hot over steamed rice alongside fried ripe plantains.

Tried this recipe?Let us know how it was!