Seco de Pollo Chicken Stew with Citrus and Cilantro

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant Ecuadorian chicken stew simmered with citrus juices, fresh cilantro, and spices for a uniquely tangy and hearty meal. This Latin American-inspired chicken recipe, ready in about 90 minutes, pairs bone-in chicken thighs, orange juice, freshly squeezed, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs bone-in chicken thighs
• 1 cup orange juice, freshly squeezed
• 1/4 cup lime juice
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 cup cilantro stems and leaves, chopped
• 3 tbsp vegetable oil
• 1 tbsp white vinegar
• 1 tsp ground cumin
• 1 tsp ground achiote (annatto) powder
• 2 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 cup freshly squeezed orange juice, 1/4 cup lime juice, 1 tbsp white vinegar, 1 tsp ground cumin, 1 tsp achiote powder, and 1/2 tsp black pepper. Add 2 lbs bone-in chicken thighs and marinate for 30 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Remove chicken from marinade (reserve marinade), and brown chicken pieces for 4-5 minutes per side until golden and crisp at edges.
3. Step 3: Remove chicken and set aside. In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté for 5 minutes until onions are translucent and fragrant.
4. Step 4: Add 1 cup chopped cilantro stems and leaves, stirring for 1 minute until aromatic.
5. Step 5: Return chicken to pot, pour in reserved marinade and 2 cups chicken broth, then bring to a simmer.
6. Step 6: Cover pot, reduce heat to medium-low, and simmer for 35-40 minutes until chicken is cooked through and tender.
7. Step 7: Season with 1 1/2 tsp salt, adjust to taste, and serve hot with rice or plantains.