Ecuadorian chicken stew with bell pepper and brown rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ecuadorian chicken stew with bell pepper and brown rice

Ecuadorian chicken stew with bell pepper and brown rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

20–35 Minutes

Inspired by the classic Ecuadorian and Peruvian dish seco de pollo, this chicken stew has a flavorful tomato base and is perfect for a chilly night.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup quick-cooking long-grain brown rice
  • 10 ounces boneless skinless chicken breast strips
  • 1 teaspoon ground cumin
  • 1 organic yellow onion
  • 1 organic green or other bell pepper
  • Sunbasket stew base (fire-roasted tomatoes - achiote paste - orange juice - onion - roasted red peppers - garlic - nutritional yeast - dried Mexican oregano)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 490, Total Fat 9g (12% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 680mg (30% DV), Total Carb. 68g (25% DV), Fiber 11g (39% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 33g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stew.


Prep the chicken and vegetables

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper and the cumin.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.


Cook the chicken stew

In a medium [large] sauce pot over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 3 to 5 minutes. Add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the bell pepper, stew base, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened slightly, 3 to 5 minutes. Remove from the heat.
When the chicken stew is almost done, prepare the remaining ingredients.


Prep the remaining ingredients; finish the stew

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro for garnish.
To the pot with the chicken stew, stir in 1 tablespoon [2 TBL] lime juice and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the chicken stew. Garnish with the cilantro and serve with the lime wedges.
Kids Can!
  • Measure the water for the rice.
  • Measure the onion.
  • Juice the lime.
  • Garnish with the cilantro.