Home cooking attempt — Seco de Pollo from scratch

I spent an afternoon making Seco de Pollo from scratch following a traditional recipe. Getting aji criollo right was the main challenge — it's not as straightforward as it looks. The subtly spiced and herbal result was rewarding once I got it right.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. I served it with canelazo hot cinnamon drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Seco de Pollo yourself gives you a new appreciation for what goes into it at a restaurant.