Seco de Pollo (Ecuadorian Coriander Chicken Stew)

• 900 g Chicken thighs, bone-in, skin-on
• 40 g Fresh coriander, leaves and tender stems
• 2 medium Lime
• 1 large Red onion
• 4 cloves Garlic
• 500 g Tomato, ripe
• 2 tsp Ground cumin
• 2 tbsp Sunflower oil
• 330 ml Lager beer

1. Finely chop the coriander. Zest 1 lime, then juice both limes; set aside.
2. Thinly slice the red onion. Crush or finely chop the garlic, then roughly chop the tomatoes.
3. Heat the sunflower oil in a Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook for 6 to 8 minutes until well browned, then turn and brown the other side for 3 to 4 minutes. Transfer the chicken to a plate.
4. Lower the heat to medium and add the red onion to the pot. Cook for 6 to 8 minutes until softened and lightly golden, stirring and scraping up any browned bits. Stir in the garlic and ground cumin and cook for 1 minute until fragrant.
5. Add the tomatoes and cook for 6 to 8 minutes until they break down into a thick, jammy base. Stir in most of the coriander, reserving a small handful for serving. Add the lager beer and bring to a gentle simmer.
6. Return the chicken (and any juices) to the pot, nestling it into the sauce. Cover and simmer gently for 35 to 40 minutes, turning the chicken once, until the meat is tender and cooked through. If the sauce looks thin, simmer uncovered for 5 minutes to thicken.
7. Stir in the lime juice and lime zest, then simmer for 2 minutes to bring the flavours together. Taste and adjust with a little more lime juice if you want it brighter. Serve spooned into bowls with plenty of sauce and the reserved coriander scattered over.

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