Ecuadorian Seco de Pollo

Cut Chicken thigh, Broth, Tomatoes, Rice into manageable pieces and prepare the onion, garlic, and spices separately.

Heat oil in a heavy pot and cook the onion until soft, then add garlic and spices.

Add the main base for Ecuadorian Seco de Pollo and fry until coated in the aromatic mixture.

Add tomatoes, broth, coconut milk, or the liquid included in the recipe and bring to a gentle simmer.

Cover and stew until the main ingredients are tender and the sauce thickens.

Adjust salt, acidity, and heat at the end; serve hot with the traditional side.