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Seca de Pollo

Ingredients

  • 1 lb chicken drumsticks
  • 1 red onion sliced into half moons
  • 1 scallion chopped
  • 1 large green bell pepper sliced
  • 1 large beefsteak tomato
  • 2 red potatoes cubed
  • Fresh parsley chopped
  • Fresh cilantro chopped
  • 5 garlic cloves minced
  • adobo seasoning
  • 1 Tbsp butter
  • 1 tsp cumin
  • 1 achiote seasoning packet
  • 1 chicken bouillon cube
  • 2-3 bay leaves
  • dried oregano
  • dalt & pepper
  • oregano

Instructions

  • Remove skin from chicken and discard.
  • Season chicken with salt, pepper, and cumin. Heat about 2 tablespoons of olive oil in the bottom of a large pot. 
  • Add chicken and season with adobo. Sear on each side until brown, about 3 minutes per side.
  • Once browned, remove from pot and set aside. (Depending on the size of your pot, you may need to do this in batches.)
  • To the same pot add red onion, bell pepper, scallions, butter, and the whole achiote seasoning packet.
  • Stir to melt butter and combine. Let cook until vegetables are soft, about 5 minutes or so. 
  • Add the garlic, salt, pepper, and dried oregano to taste. Cook for another few minutes before adding the chicken, including any juices,  back in. 
  • Cover the chicken with the vegetables to make sure everything is distributed well. Add enough water to just barely cover the chicken and give it another stir.
  • Add the bay leaves and bring to a simmer. Using a cheese grater, grate tomato directly into the pot.
  • Add the bouillon cube and stir well. Add potatoes, a little more adobo, and half parsley and cilantro. 
  • Cover and cook until potatoes are just barely done (when you can stick a fork in them, but they don’t fall apart), about 10 minutes. 
  • Taste the soup and add more salt, pepper, or adobo as needed. Remove lid and cook for another 5-10 minutes to let reduce. Finish with the rest of your fresh herbs. Serve with white rice and avocado!  
Course: Dinner
Region: Latin America
Diet: Gluten Free
Keyword: Comfort food