Traditional Peruvian Seco de Pollo (Chicken Stew) with Seasonal Vegetables
A comforting Peruvian-style chicken stew, Seco de Pollo features tender chicken pieces simmered in a fragrant cilantro and beer sauce, paired with fresh seasonal vegetables. This dish showcases the vibrant flavors of Peru using familiar stewing techniques, perfect for a hearty weeknight meal.
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Overview
Seco de Pollo is a beloved chicken stew from Peru, known for its bright cilantro and beer-based sauce. This version combines tender chicken thighs slowly simmered with garlic, onions, and fresh seasonal vegetables such as carrots, green beans, and potatoes. The addition of beer adds depth and a subtle bitterness to balance the herbal, citrusy flavors of the cilantro and lime. Served over rice or quinoa, this hearty stew brings warmth and vibrant South American flavors to your weeknight table.
Why you’ll love it
This dish is a comforting yet fresh stew, utilizing familiar ingredients prepared in a way that highlights traditional Peruvian flavors. It’s perfect for meal prepping because the flavors develop even more the next day, and it provides a well-balanced meal with protein and seasonal vegetables. The cilantro-beer sauce is unique yet approachable, making it a crowd-pleaser for both family meals and entertaining.
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Ingredient notes
- Chicken: Bone-in, skin-on chicken thighs provide rich flavor and moisture, but you can use boneless if preferred.
- Cilantro: Fresh cilantro leaves and stems are essential for the vibrant sauce character.
- Beer: Use a light lager or pilsner for subtle bitterness; avoid dark beers which can overpower the dish.
- Seasonal vegetables: Carrots, green beans, and potatoes work well; feel free to swap in locally available vegetables like peas or chayote.
- Lime: Fresh lime juice brightens the stew at the end, enhancing the herbal flavors.
Serving & storage
Serve the Seco de Pollo hot over steamed white rice, brown rice, or quinoa. Garnish with extra chopped cilantro for freshness. This stew keeps well in the refrigerator for up to 3 days and often tastes better after a day as flavors meld. For longer storage, freeze in airtight containers for up to 2 months. When reheating, warm thoroughly to at least 74°C (165°F) for food safety.
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Chef tips
- Using bone-in chicken thighs adds flavor and moisture but boneless skinless thighs can be used for convenience.
- Make sure not to boil vigorously, a gentle simmer helps keep chicken tender and sauce clear.
- If you prefer a thicker sauce, remove the lid during the last 10 minutes of cooking to reduce liquid.
- Always check chicken internal temperature is at least 74°C (165°F) for safe consumption.
- Use fresh cilantro for best flavor; frozen cilantro is not recommended for the sauce.
Ingredients
- 800 g (1.75 lb)bone-in, skin-on chicken thighs
- 2 tbspvegetable oil
- 1 largewhite onion, finely chopped
- 4 clovesgarlic, minced
- 1 large bunch (about 30 g)fresh cilantro (leaves and tender stems)
- 330 ml (11 fl oz)light lager beer
- 2 mediumcarrots, peeled and sliced
- 150 g (5 oz)green beans, trimmed and halved
- 250 g (9 oz)potatoes, peeled and cut into chunks
- 1 tspground cumin
- 1 tspground coriander
- 1lime, juiced
- Salt and black pepperto taste
- 150 ml (2/3 cup)chicken broth or water
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Equipment
- large heavy-bottomed pot or Dutch oven
- blender or food processor
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories480
- Protein38 g
- Carbs25 g
- Fat20 g
Step-by-step
Step 1
Pat the chicken thighs dry and season generously with salt and black pepper.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and brown for 5-7 minutes until golden and crisp. Flip and brown the other side for 3-4 minutes. Remove chicken from pot and set aside.Step 3
Reduce heat to medium. Add the chopped onion and sauté for 5 minutes until translucent and soft.Step 4
Add minced garlic, ground cumin, and ground coriander. Cook for 1 minute more, stirring frequently to prevent burning.Step 5
In a blender or food processor, combine fresh cilantro leaves and stems, beer, and lime juice. Blend until smooth.Step 6
Return chicken to the pot. Pour the blended cilantro-beer mixture and chicken broth into the pot, stirring well to combine. Bring to a gentle simmer.Step 7
Add the potatoes and carrots to the pot. Cover and simmer gently over low heat for 30 minutes, until the chicken is cooked through and vegetables are tender. Stir occasionally.Step 8
Add green beans during the last 10 minutes of cooking to keep them crisp-tender. Season the stew with salt and black pepper to taste.Step 9
Remove the stew from heat and let it rest, covered, for 5 minutes before serving.
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