Steps to Make Seco De Pollo Ecuatoriano In English

Pollo Mediterranean

Seco de pollo or seco de gallina is a south american chicken stew cooked slowly in a sauce of beer, onions, garlic, peppers, tomatoes, herbs and spices.

Recipe Summary Pollo Mediterranean

Tangy, flavor-packed chicken in a rich cream sauce. Great with farfalle (bow tie) pasta (though I like to serve it with the unlikely partner of a hearty brown rice because I'm a rice nut). Killer Artichokes (from this site) and a glass of chardonnay make outstanding partners.

Ingredients | Seco De Pollo Ecuatoriano In English

2 tablespoons olive oil

12 chicken tenders, sliced into strips

3 cloves garlic, minced

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon Italian seasoning

¼ cup sun-dried tomatoes packed in oil, drained and chopped

2 tablespoons sliced green olives

½ cup dry white wine

2 tablespoons chopped fresh parsley

½ cup sour cream

1 cup milk

½ teaspoon salt

1 ½ teaspoons cornstarch

¼ cup water

Directions

Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.

Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

Try this dish with Killer Artichokes.

Info | Seco De Pollo Ecuatoriano In English

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Pollo Mediterranean

Meat and Poultry Recipes, Chicken,