Seco de pollo {Ecuadorian chicken stew}

to 5 lbs of assorted chicken pieces

ground cumin

ground achiote or annatto, can also use paprika (if you can’t find ground achiote you can use the seeds, they will need to be simmered in the oil until they release their color)

to 3 tablespoons of oil

onion, cut into chunks

to 8 garlic cloves

to 2 cups of beer (or chicken broth/wine/chicha)

naranjilla (lulo) juice, can use the frozen concentrate (can be replaced with fresh orange juice as an alternative)

tomatoes (1 pound), quartered

bell peppers, seeds removed and cut into chunks

Optional: 1 aji or hot pepper (jalapeno or serrano), can also use chili powder

bunch cilantro, reserve some to chop finely to add at the end

bunch parsley, leaves only, reserve some to chop finely and add at the end

dry oregano or 2-3 fresh oregano sprigs

Juice of 1 orange (optional)

Salt and pepper

Side dishes

Arroz amarillo or yellow achiote rice recipe

Fried ripe plantains recipe

Avocado slices

Small side salad