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Peruvian Seco de Pollo (Cilantro Chicken Stew)
A classic Peruvian stew where chicken is marinated with cilantro stems, chicha de jora (fermented corn beer), vinegar, cumin, garlic, and ají amarillo, then braised in a rich cilantro-based sauce. The dish is deeply aromatic and traditionally served with beans (frejoles) and white rice. Giacomo's version features a 12-hour marinade and a two-stage cilantro process for maximum flavor.
Ingredients
For cooking
- 3 tbsp oil
For the chicken
- 1.5 kg whole chicken (cut in 8) (brined at 10% for 35-40 min if cut, 2 hours if whole)
For the marinade
- 1 cup cilantro stems (roughly chopped and squeezed)
- 0.5 cup chicha de jora (or vinegar + beer substitute)
- 1 tbsp vinegar
- 1 tbsp ground cumin
- 6 clove garlic
- 1 tbsp ají amarillo paste (raw paste)
- salt
- black pepper
For the sauce
- 2 cup fresh cilantro (leaves and stems) (blended into sauce)
- 1 piece onion (diced)
Steps
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1Brine the chicken: dissolve salt at 10% ratio in water. For cut pieces, brine 35-40 minutes. For a whole chicken, brine 2 hours. Remove, do not rinse, pat dry.Tip: If you rinse after brining, you wash away the salt that penetrated the meat.~40 min
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2Make the marinade: roughly chop cilantro stems and squeeze them to release their aroma. Combine with chicha de jora, a splash of vinegar, cumin, garlic, ají amarillo paste, salt, and pepper. Mix well and taste — make the marinade first before touching raw chicken.Tip: Always make the marinade first, taste it, then add the chicken. Never taste marinade that has been in contact with raw chicken.~10 min
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3Cut the chicken into 8 pieces, keeping bones on the breast to even out cooking times. Submerge in the marinade, cover, and refrigerate. Ideal: 12 hours overnight. Minimum: 1 hour.Tip: Leaving the breast bone-in slows its cooking so it finishes at the same time as the legs and thighs.~15 min
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4Sear the marinated chicken pieces in hot oil until browned on all sides. Remove the cilantro stems from the chicken before searing. Reserve the chicken.~10 min
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5In the same pot, sauté diced onion until softened. Blend fresh cilantro (leaves and stems) with a little liquid and add to the pot to create the green sauce base. Cook until fragrant.Tip: The two-stage cilantro process (stems in marinade, blended leaves in sauce) builds layers of cilantro flavor.~10 min
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6Return the chicken to the pot. Add liquid (remaining marinade or water) to partially cover. Simmer covered on low heat for 45-60 minutes until chicken is tender and sauce has reduced and thickened.Tip: The sauce should coat the chicken — 'seco' means dry, referring to the reduced sauce rather than a brothy stew.~50 min
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7Serve the seco de pollo with white rice and frejoles (Peruvian beans) on the side.
Nutrition (per serving)
480
Calories
38g
Protein
20g
Carbs
28g
Fat
4g
Fiber
Cultural Context
Seco is one of Peru's most beloved home-cooked dishes, with roots in criollo (creole) cuisine that blends indigenous, Spanish, and African influences. The word 'seco' means 'dry,' referring to the reduced sauce that coats the meat rather than a soupy broth. The defining ingredient is cilantro (culantro), which is blended into the sauce giving it a distinctive green color. Chicha de jora — a pre-Columbian fermented corn beverage — adds depth and slight acidity. Giacomo Bocchio notes that if chicha de jora is unavailable, a mix of vinegar and beer approximates the flavor. Every Peruvian family has their version; Giacomo standardized this recipe across three cookbooks while maintaining the dish's soul.