Ecuadorans typically make this homey dish with a fermented corn drink called chicha. Although chicha is available at some Latin American markets, a full-flavored beer is an excellent substitute.Ají (made with chiles and tomatoes) is Ecuador's all-purpose condiment. While some versions are smooth purees, this chunky ají is more like a relish. If you would prefer a more fiery ají, include the seeds of the jalapeño.Plus: More Chicken Recipes and Tips
The ají can be refrigerated for up to 1 week. The chicken stew can be refrigerated for up to 2 days and gently reheated.
Beer A rich but thirst-quenching Mexican beer will highlight the beer in this stew. Look for an ale with good body, a subtly sweet maltiness and a bright finish, such as Casta Dorada, or opt for a lager, such as Bohemia by Cervecería Cuauhtémoc.