CHAULAFAN DE POLLO OR ECUADOREAN CHICKEN FRIED RICE
I found this recipe on an international recipe site I use. It's absolutely incredible and worth the effort. Give it a try, you won't be disappointed!!! I also like to add some chopped,roasted jalapenos!
Provided by hannahs dad
Categories Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- Bring the water, carrots, onions, celery and herbs to boil in a large pot, add the chicken and cook over medium heat for about 1 hour or until the chicken is very tender and fully cooked.
- Remove the chicken from the broth and save the broth.
- To cook the rice, heat the butter, add the onions and the rice, stir well. Then add the broth, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes.
- Meanwhile debone the chicken and reserve the chicken meat for later.
- Heat the first 2-3 tbs butter or oil over medium heat in a large pan to prepare a refrito or base for the chaulafan.
- Add the chopped onions, diced pancetta, crushed garlic, 1 tbs Worcester sauce, 1 tbs soy sauce, cumin, cilantro, hot pepper powder, and achiote powder; cook for about 5-8 minutes or until the onions are soft.
- Add the cooked rice, chicken meat, and diced bell peppers. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
- Stir in the remaining soy sauce, remaining Worcester sauce, scrambled eggs, peas, carrots, raisins, mix well.
- Add the chopped herbs and green onions.
- Serve with avocado slices, aji or hot sauce, and ketchup (or spicy ketchup).
Nutrition Facts : Calories 1228.7, Fat 58.3, SaturatedFat 17.6, Cholesterol 405, Sodium 1975, Carbohydrate 110.1, Fiber 8, Sugar 16.9, Protein 63.6
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