Ecuadorian Seco de Pollo

Cut 1 kg chicken thighs into serving pieces. Rub them with 1 tsp cumin, 1 tsp annatto powder, 0.5 tsp ground hot pepper, salt and black pepper to taste, add 3 minced garlic cloves, 15 g chopped cilantro and 330 ml light beer. Leave to marinate for 15 minutes.

Heat 30 ml vegetable oil in a heavy pot. Remove the chicken from the marinade, pat dry and brown the pieces on all sides, 3–4 minutes per side. Transfer the chicken to a plate; keep the marinade.

In the same pot, sauté 200 g sliced red onion and 150 g sliced red bell pepper for 5 minutes. Add 300 g peeled chopped tomatoes and 1 minced garlic clove; cook for another 6–8 minutes, until the vegetables soften and the sauce thickens.

Return the chicken to the pot, pour in all the marinade, bring to a gentle simmer, cover and stew over low heat for 45–50 minutes. The sauce should become thick and the chicken tender; check salt and pepper at the end.

For the side dish, rinse 300 g white rice, add 600 ml water, salt to taste and cook covered for 15–18 minutes. Remove from heat and let stand covered for another 5 minutes.

Peel 2 ripe plantains, cut diagonally into slices about 1 cm thick and fry in the remaining oil until golden brown on both sides.

Remove the pot from heat, stir in the remaining 15 g fresh cilantro and serve the seco de pollo hot with rice and fried plantain.