Cooking Ecuadorean

Seco De Chivo/Pollo

  • 4lbs Goat or Chicken meat
  • 3 cups sofrito
  • 1 12oz.Beer (Heineken or similar- today I used Nine Pin’s Ginger Cider to add some Fall flair)
  • 1 cup beef stock (w/ goat) or chicken stock (w/ chicken)


If using chicken: Cook on medium heat for 1hr- 1.5hr while stirring occasionally.

If using Goat: Cooking on medium-high heat for 3.5-4hrs while stirring occasionally until meat is tender.



  • Yucca
  • Cheese (Queso blanco)
  • Honey

Directions: Grate yucca and pass through cheesecloth to remove any extra moisture. Then, scoop yucca to make a patty and fill with cheese. Cook with oil in saucepan on each side until golden brown. Drizzle with honey or/& scallion sauce.

Scallion sauce

  • 1 bunch of scallions
  • 1 bottle Mexican Crema
  • 1 tbsp of liquid gold
  • Spritz of lemon
  • Salt & pepper to taste

Directions: Combine all ingredients in a blender or food processor. Pour into squeezable bottle for easy use.

Yellow Rice

Directions: Simply prepare rice with achiote oil.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s