Quien me da informacion en inglés acerca del seco de pollo ecuatorianopooooor faaaa xD?

In Ecuador there is no agreement on the origin of the name plate, it is thought to cook the stew must evaporate water to achieve a degree of dryness, there must be "dry".

Another story that does not have a benchmark is that the name comes from the dry Santa Elena Peninsula, where the early twentieth century work was done in oil Ancon.

At that time there were many deer and goats Creole (in fact dry goat originated in the province of Guayas) and with them a very simple dish that was accompanied by red rice, and Ecuador is customary to serve lunch prepared input soup and main course is called "second" to which foreigners read "second" and since then between native was named "dry".