New Taste New Discoveries... Ecuadorian Recipe

Unfortunately there is not enough blogs with Ecuadorian recipes, but when you find one it is a jewel. As I searched the web I could not find something that seemed original as I could not find a website that offered only Ecuadorian recipes. After a few more searches I found Laylita recipes

The site offers great recipes and assuming from the results in Pinterest it is a leading site for Ecuadorian recipes.

The recipe I made is Seco de Pollo

In the sauce that you make to cook the chicken in all I can say it gives you more than plenty and I could not blend all the ingredients in a blender. It yield a lot of sauce, but it is so good I saved to cook some meat in it.
This is how much sauce I got

Ingredients

• 6 lbs of assorted chicken pieces
• 4 tbs oil
• 2 red onions, quartered
• ½ red onion, minced for refrito
• 10 whole garlic gloves plus 4 minced garlic cloves
• 2 tsp ground achiote or annatto
• 4 cups of beer
• 8 tomatoes, quartered
• 3 bell peppers, quartered
• 1 hot pepper (jalapeno or serrano)
• 1 bunch cilantro, reserve some to add at the end
• 1 bunch parsley, reserve some to add at the end
• 1 tsp oregano
• 2 tsp cumin
• Salt and pepper to taste
• 
  
Side dishes
• Arroz amarillo or yellow achiote rice recipe
• Fried ripe plantains recipe
• Whole potatoes sauteed in butter
• Avocado slices
• Pickled radish salad or any other small salad
Instructions
1. Blend the beer, quartered onions, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano and cumin to obtain a smooth puree.
2. In a large saucepan or soup pot heat the oil over medium heat to prepare a refrito or sofrito, add the minced red onion, minced garlic and achiote, cook for 2 minutes.
3. Add the chicken and brown lightly on each side, add the blended puree mix
4. Cook on low heat until the chicken is very tender and the sauce has thickened. Unless it's a hen, the chicken should be tender in less than 1 hour. However it takes longer for the sauce to thicken, so if the chicken is very tender - meat falling of the bones - and the sauce isn't thick yet, then remove the tender chicken pieces, turn up the heat and cook the sauce until it's nice and thick, about 20-30 minutes.
5. Add salt and pepper to taste.
6. Add the remaining cilantro and parsley.
7. Serve with arroz amarillo or yellow rice and fried ripe plantains. Can also be served with avocado slices, whole potatoes sauteed in butter and a small salad.

This is my final product. I was so hungry after waiting for the chicken to fall of the bone, and it will that I did not wait for the sauce to thicken so much but it was a good consistency.

The best part that this recipe is very low in fat and has a great balance between carbs and protein great for those on a flexible diet

Don't forget to visit her site http://laylita.com/recipes/2008/02/01/seco-de-pollo-ecuatoriano/ she has great pictures with her instructions.

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