Chaulafan De Pollo Or Ecuadorean Chicken Fried Rice Recipe

Name: Chaulafan De Pollo Or Ecuadorean Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chicken broth; 5 lbs whole chickens; 10 cups water; 1 white onion, diced; 2 carrots; 2 celery ribs, finely chopped; 5 fresh cilantro stems; salt; rice; 1 tablespoon oil; 2 tablespoons white onions, diced; 3 1/4 cups chicken broth; 3 cups uncooked rice; salt; vegetable; 2 -3 tablespoons oil or 2 -3 tablespoons butter tbs butter; 3 tablespoons butter; 1 cup diced white onion; 6 garlic cloves, crushed; 4 ounces pancetta or 4 ounces diced bacon; 3 tablespoons finely chopped cilantro; 2 tablespoons hot black pepper; 1 teaspoon ground cumin; 1/2 teaspoon achiote powder; 2 bell peppers, diced (1 red and 1 green); 1 cup cooked peas; 2 cooked carrots, diced (1 cup); 1/2 cup raisins; 6 eggs, scrambled; 7 tablespoons soy sauce

Servings: persons

chicken broth
5 lbs whole chickens
10 cups water
1 white onion, diced
2 carrots
2 celery ribs, finely chopped
5 fresh cilantro stems
salt
rice
1 tablespoon oil
2 tablespoons white onions, diced
3 1/4 cups chicken broth
3 cups uncooked rice
salt
vegetable
2 -3 tablespoons oil or 2 -3 tablespoons butter tbs butter
3 tablespoons butter
1 cup diced white onion
6 garlic cloves, crushed
4 ounces pancetta or 4 ounces diced bacon
3 tablespoons finely chopped cilantro
2 tablespoons hot black pepper
1 teaspoon ground cumin
1/2 teaspoon achiote powder
2 bell peppers, diced (1 red and 1 green)
1 cup cooked peas
2 cooked carrots, diced (1 cup)
1/2 cup raisins
6 eggs, scrambled
7 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped cilantro or 3 tablespoons parsley
2 bunches scallions or 2 bunches green onions, finely chopped
1/2 lb roasted jalapeno, chopped

1
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.
2
Remove the chicken from the broth and save the broth.
3
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.
4
Meanwhile debone the chicken and reserve the chicken meat for later.
5
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.
6
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.
7
Add the cooked rice, chicken meat, and diced bell peppers. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
8
Stir in the remaining soy sauce, remaining Worcester sauce, scrambled eggs, peas, carrots, raisins, mix well.
9
Add the chopped herbs and green onions.
10
Serve with avocado slices, aji or hot sauce, and ketchup (or spicy ketchup).

3046

kcal

Calories

114

Fat

207

Carbs

297

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: chicken broth, 5 lbs whole chickens, 10 cups water, 1 white onion, diced, and more.

Yes, Chaulafan De Pollo Or Ecuadorean Chicken Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chaulafan De Pollo Or Ecuadorean Chicken Fried Rice

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