Ecuador Chicken Stew

Simmered in beer and orange juice with warm spices and served with brown rice and avocado garnish.


1 cup flour

3 boneless, skinless chicken breast halves

2 tablespoons ground cumin

2 teaspoons chili powder

1 teaspoon granulated garlic

Vegetable oil for frying

1 can/bottle beer, room temperature

1 cup orange juice

2 heaping tablespoons tomato paste

Brown rice

1 avocado, sliced, for garnish




Cut chicken into chunks.  In a medium bowl, mix together flour, cumin, chili powder and garlic.  Heat about 1/2" vegetable oil in a large soup pot.  Dip chicken pieces, a handful at a time into seasoned flour and fry in oil until lightly browned, ocasionally stirring.  Add beer, orange juice and tomato paste.  Bring to a boil, then simmer for about 20 minutes, uncovered.  Meanwhile, make enough rice for 4 - 6 servings.  Arrange chicken in a serving bowl along with rice.  Garnish with avocado and lightly salt entire stew.  Serves 4 - 6.