Authentic Seco de Pollo: A Healthy & Flavorful Ecuadorian Chicken Stew Recipe

Embark on a culinary journey to Ecuador with this vibrant and incredibly flavorful Seco de Pollo. This traditional Ecuadorian chicken stew is a true delight, offering a symphony of fresh, herbaceous flavors without compromising on health. What makes it truly stand out is its signature rich, verdant sauce, crafted from a harmonious blend of fresh cilantro, aromatic broth, and a subtle kick from yellow chili pepper. This combination creates a uniquely refreshing and deeply satisfying experience that’s naturally Weight Watchers-friendly.

Forget the heavy, potato-laden stews; this recipe delivers profound taste and comforting warmth in every spoonful, proving you won’t miss a single carb. Its inherent goodness and light profile make it an excellent choice for a wholesome meal. Whether you’re a seasoned home cook or new to South American cuisine, this Seco de Pollo promises an authentic taste of Ecuador that’s both nourishing and utterly delicious.

Remarkably, this hearty stew comes together in less than an hour, making it perfect for busy weeknights, yet impressive enough for weekend gatherings. Each generous serving clocks in at just 1 Weight Watchers Point, making it an ideal option for those looking to enjoy robust flavors while maintaining their wellness goals. If you’re on the hunt for more easy, satisfying, and point-friendly meals, be sure to explore our extensive collection of Weight Watchers dinner recipes!

Recipe Snapshot: Quick Details for Your Ecuadorian Chicken Stew

Get all the essential information at a glance to prepare this delightful Seco de Pollo.

• Serving Size: Approximately 400 grams per portion.
• Number of Servings: This recipe yields 4 generous servings.
• Total Time to Cook: Ready in about 45 minutes from start to finish.
• Weight Watchers Points: A remarkably low 1 WW Point per serving. You can access the official recipe on the WW App here (WW login required for access).

Essential Ingredients for Authentic Seco de Pollo

Crafting the perfect Seco de Pollo begins with a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the stew’s distinctive flavor profile. From the lean protein to the vibrant herbs and spices, every item contributes to the rich, aromatic experience that defines this Ecuadorian classic.

• 2 chicken breasts, cut into large chunks: Opt for skinless, boneless chicken breasts for a leaner stew. Cutting them into large, even chunks ensures they cook through evenly and remain tender.
• 1 cup diced red onion (130 g.): Red onion adds a sweeter, milder base flavor compared to yellow onions, which complements the stew’s fresh notes. Dice it finely for quick sautéing.
• 1 tablespoon vegetable oil (15 ml): A small amount of neutral oil is used for browning the chicken and sautéing the aromatics, building the foundational flavors.
• 2 garlic cloves, crushed: Freshly crushed garlic provides a pungent, aromatic depth that is essential to any good stew.
• 2 medium carrots, sliced into rounds (1 cup, 120 g.): Carrots add a touch of sweetness, vibrant color, and essential nutrients. Slicing them into rounds allows them to soften beautifully during simmering.
• 2 ½ cups chicken broth (600 ml): A good quality chicken broth forms the liquid base of the stew, infusing it with savory flavor. Low-sodium broth is recommended for better control over seasoning.
• 1 bunch fresh cilantro (1 packed cup, 20 g.): Cilantro is a cornerstone of this stew, providing a bright, citrusy, and herbaceous flavor that defines its character. Use fresh for the best results.
• 1 bunch fresh culantro (1 packed cup, 20 g.) – or use double the cilantro if culantro is unavailable: Culantro, also known as long coriander or sawtooth coriander, offers a more intense and robust flavor than regular cilantro. If you can find it, it’s highly recommended for authenticity. If not, simply double the amount of fresh cilantro.
• 1 yellow chili pepper, diced (1/3 cup, 40 g.): This chili provides a mild heat and distinctive fruity flavor that is traditional in Ecuadorian cuisine. Adjust the amount to your preferred spice level. Remove seeds and membranes for less heat.
• 1 teaspoon of salt: Essential for seasoning the chicken and balancing the flavors of the stew.
• ¼ teaspoon of black pepper: Adds a foundational warmth and gentle spice.
• ½ teaspoon of ground cumin: Cumin lends an earthy, warm, and distinctly Latin American aroma to the chicken.
• 1 tablespoon of vinegar (15 ml): A splash of vinegar, traditionally chicha de jora or white vinegar, provides a crucial acidic counterpoint that brightens all the other flavors and tenderizes the chicken.
• 1 cup green peas (120 g.), optional: Green peas add a pop of sweetness and texture, and a beautiful vibrant green color at the end. They are a delightful optional addition.

Step-by-Step Instructions for Your Flavorful Seco de Pollo

Follow these detailed steps to create a rich, aromatic, and tender Ecuadorian chicken stew that will impress your taste buds and nourish your body. The key to a great stew lies in building layers of flavor, so take your time with each stage.

1. Prepare and Brown the Chicken: Begin by seasoning your chicken pieces generously. In a bowl, toss the cut chicken breasts with the salt, black pepper, and ground cumin. Ensure every piece is thoroughly coated with the spice mixture. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken chunks to the pot in a single layer, avoiding overcrowding. Brown the chicken for approximately 6 minutes per side, or until each piece develops a beautiful golden-brown crust. This browning step is crucial as it locks in flavor and creates depth for the stew. Once browned, remove the chicken from the pot and set it aside on a plate.
2. Sauté the Aromatics: Without cleaning the pot (the browned bits at the bottom are full of flavor!), reduce the heat slightly to medium. Add the diced red onion and yellow chili pepper to the pot. Sauté, stirring occasionally, for 4–5 minutes, or until the onion becomes translucent and wonderfully fragrant. This forms the aromatic base of your stew. Next, add the crushed garlic and continue to cook for just 1 more minute until it becomes aromatic, being careful not to burn it. Stir in the sliced carrots, then return the previously browned chicken pieces to the pot, nestling them among the sautéed vegetables.
3. Simmer and Develop Flavors: In a blender, combine the chicken broth and vinegar with the fresh cilantro and culantro (if using; otherwise, use double the cilantro). Blend until the mixture is completely smooth and vibrant green. This is the heart of your stew’s unique flavor. Pour this aromatic green liquid over all the ingredients in the pot. Stir well to ensure everything is thoroughly coated. Reduce the heat to medium-low, then partially cover the pot, allowing some steam to escape. Let the stew gently simmer for 25 to 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. If you choose to add green peas, stir them in during the final 5 minutes of cooking time to keep them bright and tender.
4. Finish and Serve: After simmering, check the chicken to ensure it’s fully cooked through and wonderfully tender. The sauce should have thickened slightly, coating the back of a spoon. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve your Ecuadorian-style chicken stew hot, perhaps alongside fluffy white rice, sliced avocado, or fried plantains for a truly authentic experience. Enjoy!

Expert Tips and Tricks for Perfect Seco de Pollo

Even if you’re a seasoned stew maker, these insights will help you elevate your Seco de Pollo to new heights, ensuring a dish that’s rich in flavor and authenticity. This recipe is straightforward, but a few key details can make all the difference.

• Embrace Native Ingredients for Authentic Flavor: The characteristic taste of Seco de Pollo truly shines when you use traditional ingredients. The yellow chili pepper (often referred to as Aji Amarillo in other Latin American cuisines) is particularly important. While fresh or frozen yellow chilies are ideal and can often be found in Latin American specialty stores, you might also find them in paste form. Any of these options will work beautifully for this recipe, imparting that unique fruity and mildly spicy note. Don’t be tempted to skip it, as it’s key to the stew’s distinctive profile.
• Cilantro vs. Culantro – Understanding the Herbs: Sacha culantro, or long coriander, is an aromatic herb with a flavor profile similar to cilantro but often described as more intense and robust. If you’re fortunate enough to find fresh culantro, it will add an unparalleled depth to your stew. However, if culantro is unavailable, simply doubling the amount of fresh cilantro will provide a very good substitute, ensuring your stew still has that essential herbaceous brightness. Fresh herbs are crucial here, so avoid dried versions.
• The Role of Acidity and Browning: Traditionally, chicha de jora (a fermented corn beverage) is used to add a tangy, complex acidity to Seco de Pollo. For simplicity and accessibility, we’ve used a splash of white vinegar in this recipe, which effectively provides that crucial acidic counterpoint. This acidity brightens the flavors and helps tenderize the chicken. Furthermore, never underestimate the power of proper browning: Ensure you brown the chicken thoroughly for about 6 minutes on each side. This process creates a rich fond (those browned bits at the bottom of the pan) that will infuse the entire stew with a deeper, more complex flavor once the liquids are added. Stews thrive on slow, gentle cooking, so once you’ve added the green broth, cook it partially covered over low to medium-low heat, allowing the flavors to meld beautifully.
• Serving Suggestions: Seco de Pollo is traditionally served with fluffy white rice, which soaks up the delicious green sauce. For an even more authentic experience, consider adding sliced avocado, a fried egg (huevo frito), or a side of sweet fried plantains (maduros). A simple side salad can also provide a refreshing contrast.
• Make Ahead and Storage: This stew tastes even better the next day as the flavors have more time to deepen and meld. It stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.
• Spice Level Adjustments: The yellow chili pepper provides a mild, fruity heat. If you prefer a spicier stew, you can leave some of the seeds and membranes in the chili, or add a pinch of cayenne pepper with the initial seasonings. For a milder version, remove all seeds and membranes from the chili, or substitute it with a milder bell pepper (e.g., yellow or green) and a tiny dash of aji amarillo paste for flavor without the heat.

Explore More Delicious Stew Recipes

If you’ve enjoyed this hearty Seco de Pollo, you’ll love these other comforting stew recipes:

• Slow Cooker Chicken Stew
• Instant Pot Chicken Stew
• Aji de Gallina (Peruvian Chicken Stew)

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Seco de Pollo (Ecuadorian-style chicken stew)

Servings: 4

Total: 45 minutes mins

A hearty and flavorful South American chicken dish

Ingredients 

• ▢ 2 chicken breasts, cut into large chunks
• ▢ 1 cup diced red onion, 130 g.
• ▢ 1 tablespoon vegetable oil, 15 ml
• ▢ 2 garlic cloves, crushed
• ▢ 2 medium carrots, sliced into rounds (1 cup, 120 g.)
• ▢ 2 ½ cups chicken broth, 600 ml
• ▢ 1 bunch fresh cilantro, 1 packed cup, 20 g.
• ▢ 1 bunch fresh culantro, 1 packed cup, 20 g. – or use double the cilantro if culantro is unavailable
• ▢ 1 yellow chili pepper, diced (1/3 cup, 40 g.)
• ▢ 1 teaspoon of salt
• ▢ ¼ teaspoon of black pepper
• ▢ ½ teaspoon of ground cumin
• ▢ 1 tablespoon of vinegar, 15 ml
• ▢ 1 cup green peas, 120 g., optional

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Instructions 

• Season the chicken pieces with salt, pepper, and ground cumin. Rub the seasoning in well, making sure each piece is coated. Heat the oil in a large pot over medium-high heat and add the chicken. Brown it for about 6 minutes per side or until golden on the outside. Remove the chicken from the pot and set it aside.
• In the same pot, without cleaning it, add the diced red onion and yellow chili. Sauté for 4–5 minutes until the onion softens and becomes fragrant. Add the crushed garlic and cook for 1 more minute. Add the sliced carrots and return the browned chicken to the pot.
• Blend the chicken broth and vinegar with the bunches of cilantro and culantro until smooth and green. Pour this mixture into the pot and stir well to coat all the ingredients. Reduce the heat to medium-low, cover the pot partially, and let the stew simmer for 25 to 30 minutes, stirring occasionally. If using green peas, add them during the last 5 minutes of cooking.
• Check that the chicken is fully cooked and that the sauce has slightly thickened. Adjust salt and pepper to taste before serving. Enjoy hot.

Notes

1 WW Point per serving. 

Nutrition

Serving: 421gCalories: 292kcalCarbohydrates: 12gProtein: 42gFat: 8.1gSaturated Fat: 1.5gCholesterol: 124mgSodium: 1228mgPotassium: 799mgFiber: 3.4gSugar: 4.9gCalcium: 40mgIron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: South American

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