Ecuadorian-Inspired Chicken Stew

Refresh your cold-weather recipe rotation with a warming chicken stew inspired by the Ecuadorian dish Seco de Pollo. Seasoned chicken thighs are quickly browned before gently simmering alongside diced potatoes in a broth flavored with onion, garlic, peppers, tomato, orange, and cilantro until tender and juicy.

Ingredients

(6 servings)

1 tablespoon flour

11⁄2 teaspoons ground annatto or paprika

1 teaspoon cumin

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

11⁄2 pounds boneless, skinless chicken thighs, cut into large pieces

1 tablespoon light olive or avocado oil

1 medium onion, finely diced

1 large green bell pepper, finely diced

1 ají or jalapeño or serrano pepper, finely diced, seeds removed for a milder stew

4 garlic cloves, minced

4 plum tomatoes, cut into chunks or 15-ounce can diced tomatoes

1 cup low-sodium chicken broth

Juice of one orange

1⁄2 pound small yellow potatoes, diced

1⁄2 cup chopped fresh cilantro

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

Directions

1. In a medium bowl combine the flour, annatto or paprika, cumin, salt and pepper. Add the chicken and toss to coat well.
2. In a large pot, heat the oil over medium-high heat. Add the chicken and cook for two to three minutes per side, until browned but not cooked through. Remove and set aside.
3. Reduce the heat to medium. If the pot seems dry, spray with cooking spray, then add the onion and green pepper. Cook, stirring occasionally, until softened and starting to brown, about 5 to 7 minutes.
4. Add the chili pepper and garlic and mix well. Cook for 1 to 2 minutes.
5. Return the chicken to the pot. Stir in the remaining ingredients and bring to a boil. Reduce to a simmer and cover the pot. Simmer, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the chicken is cooked through.

Nutrition

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