Ecuadorian Seco de Pollo

Cut the chicken thigh, broth, tomatoes, and rice into convenient pieces, and prepare the onion, garlic, and spices separately.

In a heavy pot, heat the oil and sauté the onion until soft, then add the garlic and spices.

Add the base for the Ecuadorian Seco de Pollo and sauté so that it is coated with the aromatic base.

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

Simmer covered until the main ingredients are tender and the sauce has thickened.

At the end, adjust the salt, acidity, and heat; serve hot with a traditional side dish.