Ecuadorian Estofado de pollo

Bowls of seco de pollo ecuatoriano served over white rice with peas, carrots, and potatoes alongside fresh cilantro and green alino sauce

Ecuadorian Estofado de pollo

This traditional Estofado 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.

Course Main Course

Cuisine Latin

Keyword Ecuadorian

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 300kcal

Ingredients

6 boneless skinless chicken thighs
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

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.
Heat achote oil in a large Dutch oven over medium heat.
Add minced garlic and cook for about 1½ minutes or until fragrant.
Add the diced medium red onion and cook for another 1½ minutes.
Add diced green bell pepper and cook for 1½ to 2 minutes until softened and aromatic.
Place the marinated chicken on top of the sautéed vegetables.
Rinse the marinade bowl with 1½ cups water, swirling to collect all seasonings, then pour into the pot.
Cover and cook the chicken on medium heat for 20–25 minutes.
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.
Blend the tomato, cilantro, and ½ cup water until smooth.
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.
Turn off the heat and let the stew rest a few minutes.
Serve hot over steamed rice alongside fried ripe plantains.

Notes

For deeper flavor, marinate the chicken overnight (up to 24 hours) rather than the minimum 4 hours.
Simmer on medium heat to build flavor slowly without burning the aliño or achiote oil.
No aliño on hand? A homemade sofrito works just as well.
No achiote oil? Any neutral oil works, the stew will just have a lighter color.
Let the stew rest a few minutes off the heat before serving so the sauce thickens naturally.

Nutrition