Creamy Peruvian Chicken Seco with Canary Beans, Zapallo Loche and Cilantro Rice

Name: Creamy Peruvian Chicken Seco with Canary Beans, Zapallo Loche and Cilantro Rice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 1/4 cups red onion; 4 cloves garlic; 3 tbsp ají amarillo paste; 2 cups fresh cilantro; 1 cup chicha de jora; 3 cups chicken broth; 9 oz zapallo loche squash; 2 cups cooked canary beans; 2 cups long-grain white rice; 1/2 cup green peas; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 bay leaf; 1 tbsp lime juice

An original Peruvian main dish featuring browned chicken thighs simmered in a fragrant cilantro, ají amarillo, and chicha de jora sauce, served with creamy canary beans and fluffy green rice. A comforting homemade recipe with coastal and northern Peruvian flavors.

30 minPrep

60 minCook

90 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (4 a 6 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml vegetable oil
180 g red onion (chopped diced small)
12 g garlic (chopped)
45 g ají amarillo paste
60 g fresh cilantro (leaves and stalks tiernos, chopped)
240 ml chicha de jora
750 ml chicken broth (divided)
250 g zapallo loche squash (pelado and diced small)
400 g cooked canary beans (escurrido si es necesario)
360 g long-grain white rice (lavado and escurrido)
80 g green peas (fresh or congeladas)
2 g ground cumin
1 g dried oregano
1 unit bay leaf
15 ml lime juice

Nutrition facts

per serving

690 kcal

Calories

38 g

Protein

58 g

Carbs

31 g

Fat

8 g

Fiber

50 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Blend half of the fresh cilantro with 120 ml (1/2 cup) of chicha de jora and 120 ml (1/2 cup) of chicken broth until smooth and bright green. Set aside.
3
3. Heat the vegetable oil in a wide pot over medium heat. Brown the chicken thighs skin-side down for 5 to 7 minutes, then 3 more minutes on the other side, until nicely colored. Remove and set aside.
4
4. In the same pot, add the red onion and cook for 5 minutes until softened. Stir in the garlic, ají amarillo paste, and dried oregano; cook for 2 minutes, stirring so the paste cooks properly.
5
5. Pour in the remaining chicha de jora, scrape up the browned bits from the bottom of the pot, and let it simmer for 2 minutes. Add the blended cilantro mixture, zapallo loche, bay leaf, and 360 ml (1 1/2 cups) chicken broth. Return the chicken to the pot.
6
6. Cover partially and cook over medium-low heat for 30 minutes, until the chicken is tender and reaches a minimum internal temperature of 165°F/74°C.
7
7. Add the cooked canary beans to the seco and cook 10 minutes more, stirring gently so the sauce thickens slightly and the beans absorb flavor. Remove the bay leaf and adjust with 2 g (1/4 tsp) salt if needed.
8
8. While the seco cooks, make the cilantro rice. Place the white rice in a saucepan with the remaining 270 ml (1 1/8 cups) chicken broth, green peas, the rest of the chopped cilantro, 2 g (1/4 tsp) salt, and the lime juice. Bring to a boil.
9
9. Once boiling, reduce the heat to low, cover, and cook the rice for 17 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork.
10
10. Serve a portion of cilantro rice with creamy canary beans and one or two chicken thighs, spooning plenty of cilantro and zapallo loche sauce over the top.

Chef tips

For deeper flavor, brown the chicken well before simmering and do not skip scraping the bottom of the pot when adding the chicha de jora. If you want a thicker sauce, mash a few spoonfuls of the canary beans into the stew at the end.

Substitutions

If you cannot find zapallo loche, use kabocha or butternut squash. Chicha de jora can be replaced with a mild lager or extra broth plus 1 additional teaspoon of lime juice, though the flavor will change. You may use chicken legs instead of thighs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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