Chicken Seco with Tamarillo and Tender Barley

Name: Chicken Seco with Tamarillo and Tender Barley
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: ecuatoriana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp annatto powder; 2 tbsp vegetable oil; 1 1/4 cups red onion; 4 cloves garlic; 3/4 cup green bell pepper; 2 cups tamarillo; 1/2 cup naranjilla; 1 cup lager beer; 1 1/2 cups chicken stock; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp grated panela; 1 cup loosely packed cilantro; 1 cup pearled barley; 1 cup corn kernels; 3 cups water; 1 1/2 tbsp butter; 3 oz fresh cheese; 2 tbsp lime

An original Ecuadorian-inspired dish featuring chicken thighs browned and simmered in an aromatic tamarillo, naranjilla, beer, and cilantro sauce, served over tender barley cooked with corn and finished with fresh cheese. It has the soul of a traditional seco with a comforting Andean-style side.

25 minPrep

55 minCook

80 minTotal

4Servings

High Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 a 6 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g annatto powder (for color and aroma)
30 ml vegetable oil
180 g red onion (cut en pluma fina)
12 g garlic (chopped fino)
100 g green bell pepper (chopped diced small)
300 g tamarillo (pelado and licuado)
120 g naranjilla (pulpa licuada and colada)
240 ml lager beer
360 ml chicken stock
2 g ground cumin
1 g dried oregano
15 g grated panela (optional, for equilibrar the acidez)
30 g cilantro (chopped, divided)
180 g pearled barley (enjuagada)
150 g corn kernels (fresh or congelado)
720 ml water (for the cebada)
20 g butter
80 g fresh cheese (desmenuzado)
30 g lime (juice fresh for terminar)

Nutrition facts

per serving

610 kcal

Calories

36 g

Protein

39 g

Carbs

30 g

Fat

6 g

Fiber

33 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

GlutenDairySulfites

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) of the salt, black pepper, and annatto powder. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot or deep skillet over medium heat. Add the vegetable oil and brown the chicken skin-side down for 5 to 6 minutes, then turn and cook 3 minutes more. Remove and set aside.
3
3. In the same pot, add the red onion, garlic, and green bell pepper. Cook for 5 to 7 minutes, stirring, until the onion is soft and fragrant.
4
4. Add the blended tamarillo, strained naranjilla pulp, lager beer, chicken stock, cumin, dried oregano, grated panela, and half of the chopped cilantro. Stir well and cook for 3 minutes so the flavors come together.
5
5. Return the chicken and its juices to the pot. Once it reaches a gentle boil, reduce to medium-low heat, partially cover, and cook for 30 to 35 minutes, until the chicken is fully cooked and tender and the sauce has slightly thickened.
6
6. Meanwhile, place the pearled barley and water in a medium saucepan. Bring to a boil, reduce the heat, and cook covered for 25 to 30 minutes until the barley is tender.
7
7. Add the corn kernels and the remaining 4 g (3/4 tsp) salt to the barley, and cook 5 minutes more until the corn is tender and the liquid is mostly absorbed.
8
8. Turn off the heat for the barley and stir in the butter, crumbled fresh cheese, and a little of the remaining cilantro. Adjust salt if needed.
9
9. Taste the seco sauce and balance it with a few drops of fresh lime juice. If you want a thicker sauce, simmer uncovered for 3 to 5 additional minutes.
10
10. Serve a bed of tender barley with corn on each plate, place the chicken on top with plenty of sauce, and finish with the remaining chopped cilantro. If you want to keep it warm before serving, you may hold it covered in a 200 °F / 95 °C oven for up to 10 minutes.

Chef tips

To peel tamarillo easily, score the skin lightly, cover it with boiling water for 2 minutes, then transfer to cold water. If the sauce tastes too tart, add a little more panela; if it becomes too thick, loosen it with a bit more stock.

Substitutions

You can replace the barley with cooked rice or quinoa, although the dish will lose part of its character. If you cannot find naranjilla, use mild passion fruit or a smaller amount of lime-orange mixture. Fresh cheese can be replaced with farmer's cheese or omitted.

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
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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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