20-Minute Cilantro Chicken Seco
A weeknight take on Peru's beloved seco de pollo—tender chicken thighs simmered in a garlicky cilantro-cumin broth until the sauce clings to every bite. One skillet, 20 minutes, dinner done.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skin-on chicken thighs
- 1.5 cups fresh cilantro, roughly chopped
- 6 whole garlic cloves
- 1.5 cups chicken broth
- 1.5 tsp ground cumin
- 1 whole lime
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- 2
Season chicken thighs with salt and pepper. Sear skin-side down 4 minutes until golden, then flip and sear 3 minutes more.
- 3
Blend cilantro, garlic, and 1/4 cup broth until smooth. Pour into skillet, then add remaining broth and cumin.
- 4
Simmer uncovered 10 minutes until sauce thickens and chicken reaches 165°F at the thickest point.
- 5
Squeeze lime juice over the pan. Taste and adjust salt.
- 6
Serve hot in shallow bowls, spooning sauce over chicken.
Tools you’ll need
- large skillet (12-inch) or Dutch oven
- blender or immersion blender
- meat thermometer
- shallow serving bowls
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