Chaulafan de pollo: Ecuadorian chicken fried rice
User Reviews
4.7
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Prep Time
40 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs 30 mins
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Servings
12 to 15 people
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Course
Main Course
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Cuisine
South American, Ecuadorian
Chaulafan de pollo: Ecuadorian chicken fried rice
Description
Chaulafan de pollo begins by simmering whole or assorted chicken pieces with vegetables and herbs to create a rich broth and tender meat. The rice is cooked in this broth with butter and onions for depth of flavor and moisture. Separately, a refrito base is made by sautéing diced onions, pancetta or bacon, crushed garlic, and spices including cumin, hot pepper powder, and achiote powder. This mixture is combined with cooked rice, shredded chicken meat, diced bell peppers, cooked peas, carrots, raisins, scrambled eggs, and a combination of soy and Worcester sauces.
The resulting fried rice dish is aromatic and colorful, with umami-rich sauces blending with the sweetness of raisins and the warmth of spices. Garnishes like cilantro, scallions, avocado slices, and hot sauce enhance the experience, offering fresh and spicy contrasts. It's a substantial main course suitable for family meals or special occasions.
The preparation involves multiple steps for best flavor: cooking broth and chicken separately, then layering the flavors in the fried rice. The recipe allows modifications such as serving with curtido (pickled onions) or ketchup to suit taste preferences.
Ingredients
Chicken broth
- 5 lbs chicken or assorted pieces, whole
- 10 cups water
- 1 white onion diced
- 2 carrot
- 2 celery finely chopped, stalks
- 5 cilantro sprigs
- salt to taste
Rice
- 2 tbs butter or oil
- 2 tbs white onion diced
- 3 ¼ cups chicken broth
- 3 cups rice uncooked
- salt to taste
Chaulafan
- 2-3 tbs butter
- 1 cup diced white onions
- 6 garlic crushed, cloves
- 4 oz pancetta or diced bacon
- 3 tbs cilantro finely chopped
- 2 tbs hot pepper powder
- 1 tsp cumin ground
- ½ tsp achiote powder
- 2 bell pepper 1 red and 1 green, diced
- 1 cup peas cooked
- 2 carrot diced (1 cup, cooked
- ½ cup raisins
- 6 egg scrambled
- 7 tbs soy sauce
- 2 tbs worcester sauce
- 3 tbs cilantro or parsley, finely chopped
- 2 scallions finely chopped, or green onions, bunches
Sides:
- avocado slices
- Tree tomato aji hot sauce or any hot sauce, or tamarillo hot sauce
- curtido or pickled onions
- ketchup
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).
User Reviews
Overall Rating
4.7
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