Chaulafan de pollo: Ecuadorian chicken fried rice

Name: Chaulafan de pollo: Ecuadorian chicken fried rice
Prep time: 40 min
Cook time: 1 h 50 min
Total time: 2 h 30 min
Yield: 12 to 15 people
Ingredients: 5 lbs whole chicken; 10 cups water; 1 white onion; 2 carrots; 2 celery stalks; 5 cilantro sprigs; salt to taste; 2 tbs butter or oil; 2 tbs white onion; 3 ¼ cups chicken broth; 3 cups uncooked rice; salt to taste; 2-3 tbs butter; 1 cup diced white onions; 6 garlic cloves; 4 oz pancetta or diced bacon; 3 tbs finely chopped cilantro; 2 tbs hot pepper powder; 1 tsp ground cumin; ½ tsp achiote powder; 2 bell peppers; 1 cup cooked peas; 2 cooked carrots; ½ cup raisins; 6 eggs; 7 tbs soy sauce; 2 tbs worcester sauce; 3 tbs finely chopped cilantro/parsley; 2 bunches scallions or green onions; avocado slices

User Reviews

4.7

471 reviews

Excellent

Prep Time
40 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 30 mins
Servings
12 to 15 people
Course
Main Course
Cuisine
South American, Ecuadorian

Chaulafan de pollo: Ecuadorian chicken fried rice

Raiden Schmidt

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Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices and herbs.

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Ingredients

Servings

Chicken broth

5 lbs whole chicken or assorted pieces
10 cups water
1 white onion diced
2 carrots
2 celery stalks finely chopped
5 cilantro sprigs
salt to taste

Rice

2 tbs butter or oil
2 tbs white onion diced
3 ¼ cups chicken broth
3 cups uncooked rice
salt to taste

Chaulafan

2-3 tbs butter
1 cup diced white onions
6 garlic cloves crushed
4 oz pancetta or diced bacon
3 tbs finely chopped cilantro
2 tbs hot pepper powder
1 tsp ground cumin
½ tsp achiote powder
2 bell peppers 1 red and 1 green, diced
1 cup cooked peas
2 cooked carrots diced (1 cup)
½ cup raisins
6 eggs scrambled
7 tbs soy sauce
2 tbs worcester sauce
3 tbs finely chopped cilantro/parsley
2 bunches scallions or green onions finely chopped

Sides:

avocado slices
Tree tomato aji or tamarillo hot sauce , or any hot sauce
Curtido or pickled onions
ketchup

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Instructions

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 or oil, 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 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, pickled red onions or curtido, and ketchup (or spicy ketchup).