Peru · Peru

Seco de Res (Peruvian Chicken and Pepper Stew with Rice)

Name: Seco de Res (Peruvian Chicken and Pepper Stew with Rice)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Peru
Ingredients: chicken pieces 800 g; red pepper, sliced 200 g; onion, chopped 200 g; garlic, minced 20 g; crushed tomatoes 300 g; aji amarillo paste 30 g; ground cumin 4 g; bay leaves 2 pieces; beer 300 ml; cooked long-grain rice 600 g; fresh cilantro 20 g; vegetable oil 50 ml; fine salt 6 g

Chicken braised with capsicum, tomato, onion and rice.

70 minutes · 4 servings · Easy

Seco de res is Lima's answer to a Sunday pot, where beef braises with capsicum and tomato until the sauce reduces to something you can stand a spoon in. The peppers give a sweetness as well as heat, which is why dried or roasted ones are often used rather than fresh. Leftovers are considered better, so it is a dish planned a day ahead.

Ingredients

chicken pieces800 g
red pepper, sliced200 g
onion, chopped200 g
garlic, minced20 g
crushed tomatoes300 g
aji amarillo paste30 g
ground cumin4 g
bay leaves2 pieces
beer300 ml
cooked long-grain rice600 g
fresh cilantro20 g
vegetable oil50 ml
fine salt6 g

Directions

1
Sear chicken in oil 8 minutes until golden.
2
Add onion, garlic, pepper, cumin and aji paste; soften 8 minutes.
3
Add tomato, bay, beer and salt; simmer 30 minutes.
4
Serve with rice and cilantro.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content