Peruvian Stewed Chicken in Cilantro Sauce (Seco De Pollo) Recipe

Name: Peruvian Stewed Chicken in Cilantro Sauce (Seco De Pollo)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 medium yellow potatoes; 3 large carrots; 1 large bunch cilantro; 4 cups chicken broth (divided); 2 whole chicken breasts (boneless, each cut in half); Salt and pepper (to taste); 2 tablespoons butter; 2 tablespoons olive oil; 1 cup onion ( chopped); 3 tablespoons chopped chili pepper ( aji amarillo , jalapeno or similar hot chili pepper); 3 cloves garlic (minced); One (10-ounce bag) (2 cups) frozen peas; Garnish: fresh cilantro leaves; 2 cups of rice (for serving)

Prep: 15 mins

Cook: 45 mins

Total: 60 mins

Servings: 4 servings

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Seco de pollo is an easy recipe for stewed chicken with peas, carrots, and potatoes, cooked together in a delicious cilantro sauce. It is a Peruvian specialty that is also made with beef (seco de res), lamb (seco de cordero) and duck (seco de pato). Served with South American-style rice, seco de pollo is a one-dish meal. It is perfect for entertaining, as it is easy to make ahead; just reheat and serve when ready.

Seco de pollo is considered a "dry stew" because the chicken is first fried and then the sauce is cooked until thick making the stew less "wet" than other recipes. In the northern region of Peru, seco de pollo is typically served with corn tamales.

4 medium yellow potatoes
3 large carrots
1 large bunch cilantro
4 cups chicken broth, divided
2 whole chicken breasts, boneless, each cut in half
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup chopped onion
3 tablespoons chopped chile pepper, aji amarillo, jalapeño, or similar hot chile pepper
3 cloves garlic, minced
1 (10-ounce bag) frozen peas, 2 cups
Fresh cilantro leaves, for garnish
2 cups cooked rice, for serving

Gather the ingredients.
Peel the potatoes and cut each into 4 wedges.
Peel the carrots and slice each crosswise into 1/4-inch-thick round pieces. Set aside with the potatoes.
Place the bunch of cilantro in a blender or food processor with 1/2 cup of the chicken broth and process until smooth. Set aside.
Cut each chicken breast half into 3 to 4 pieces. Season chicken with salt and pepper.
Melt the butter and oil in a large saucepan over medium heat. Sauté chicken pieces just until lightly browned on all sides. Remove chicken to a plate and set aside.
Add the chopped onion, chile pepper, and minced garlic to the saucepan and cook over medium-low heat until soft and translucent, about 10 minutes.
Add the processed cilantro and the remaining 3 1/2 cups chicken broth to the saucepan. Add the carrots and potatoes, and simmer until just tender, about 20 minutes.
Add the chicken pieces and the peas and simmer. Cook for 10 to 15 minutes, checking the chicken pieces for doneness often, and remove saucepan from heat once the chicken is just cooked through.
Garnish with fresh cilantro and serve over rice.

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Nutrition Facts (per serving)
636	Calories
16g	Fat
91g	Carbs
33g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	636
% Daily Value*
Total Fat 16g	21%
Saturated Fat 5g	27%
Cholesterol 71mg	24%
Sodium 1273mg	55%
Total Carbohydrate 91g	33%
Dietary Fiber 11g	40%
Total Sugars 12g
Protein 33g
Vitamin C 49mg	247%
Calcium 126mg	10%
Iron 6mg	33%
Potassium 1818mg	39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.