HELL'S KITCHEN, Manhattan (WABC) -- The name 'Nano' means 'big brother; in Quichua - an indiginious language of Ecuador, and that is how the owner, Abel Castro comes across.
At his restaurant, you'll find shrimp ceviche and cazuella, which is like a shrimp stew with peanuts. There is also goat served along with tripe in peanut sauce, green plantain fritters, humita - a corn and cheese cake steamed in a corn husk, and seco de pollo.
"Seco de pollo is one of the most authentic dishes, made with naranjilla, a fruit from the north," says Castro.
Naranjilla is like a sour orange, and that juice is added to chicken that is sauteeing in sofrito, cumin, and red pepper flakes. IT is served with rice and plantains.
Castro worked in film and finance before opening Nano two years ago, and he's thrilled he did.
"We are here to serve...it's gratifying," he says.
Seco De Pollo
1.5 lb. Chicken Strips (Boneless breast and thigh)
8oz Sofrito (See recipe below)
Cumin, Salt and Crushed Red Pepper to taste.
3 to 4 oz Naranjilla Pulp
2oz Chopped Cilantro
3 Large Red Peppers(seeds removed)
1/4 Spanish Onion
1 Clove Garlic
Mix chicken strips with 4oz of sofrito ahead of time.
In sauce pan over medium high heat: Heat vegetable oil, additional 4 oz sofrito and chicken strips. Stir and add spices and naranjilla. Sautee for 6 minutes. At the end, add 1 oz of cilantro.
Serve with yellow rice and sweet plantains. Garnish with leftover chopped cilantro.