My Recipebook on the net

Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
RICES

Recipe name:0000000041
ECUADORIAN CHICKEN FRIED RICE - CHAULAFAN

Picture:
ecuadorianchickenfriedrice-chaulafan.jpg



Ingredients:
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
====
- 1 tbs oil
- 2 tbs white onion, diced
- 3 ¼ cups chicken broth
- 3 cups uncooked rice
- Salt to taste

Chaulafan
========
- 2-3 tbs oil or butter + 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, aji or hot sauce, ketchup, curtido or pickled onions



Yields / Serves:
0

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
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).