Peruvian Stewed Chicken in Cilantro Sauce (Seco De Pollo)

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 02/5/23
Peruvian stewed chicken in cilantro sauce (seco de pollo)

 LauriPatterson/Getty Images

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
636 Calories
16g Fat
91g Carbs
33g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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, 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

Steps to Make It

  1. Gather the ingredients.

  2. Peel the potatoes and cut each into 4 wedges.

  3. Peel the carrots and slice each crosswise into 1/4-inch-thick round pieces. Set aside with the potatoes.

  4. 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.

  5. Cut each chicken breast half into 3 to 4 pieces. Season chicken with salt and pepper.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Garnish with fresh cilantro and serve over rice.