Chicken in Cilantro Sauce—Seco de Pollo

Ingredients

  • 2 lbs. chicken thighs
  • 3 cilantro bunches
  • 1 cup minced onion
  • 3 garlic cloves minced
  • 4 medium yellow potatoes, peeled & quartered
  • 4 cups chicken broth
  • 3 Tbsp. chopped chile pepper (aji amarillo, jalapeño or similar hot pepper)
  • 1 cup frozen peas
  • 1/2 cup olive oil
  • Salt & pepper

Equipment

  • Food processor
  • Non-stick frying pan
  • Knife
  • Cutting board
  • Measuring cup and spoons

Prep time:

20

Yields:

40

Cook time:

6

Recipe attribution:

Bertha, User photo submitted by: Alvaro Rojas

  1. Wash & dry cilantro, remove and discard large stems.
  2. Place cilantro in food processor with 1/2 cup of chicken broth and process until smooth.
  3. Season chicken with salt & pepper. 
  4. Heat 1/4 cup of oil until quite hot. Sauté chicken until golden brown on all sides. Remove and keep warm.
  5. Heat up remaining oil; add onions & garlic and sauté until golden brown.
  6. Add cilantro mix and remaining chicken broth, bring to a boil.
  7. Add chicken, potatoes & peas. 
  8. Simmer uncovered until tender (about 20 minutes). Chicken should reach 74° C (165° F) on an instant read thermometer when it's done.
  9. Serve over rice.