Chaulafan De Pollo or Ecuadorean Chicken Fried Rice

Name: Chaulafan De Pollo or Ecuadorean Chicken Fried Rice
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 5 lbs whole chickens; 10 cups water; 1 white onion, diced; 2 carrots; 2 celery ribs, finely chopped; 5 fresh cilantro stems; salt; 1 tablespoon oil; 2 tablespoons white onions, diced; 3 1/4 cups chicken broth; 3 cups uncooked rice; salt; 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

Submitted by hannahs dad

"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!"

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Ready In:: 2hrs 30mins
Ingredients:: 31
Serves:: 6

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
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

directions

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).

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RECIPE SUBMITTED BY

hannahs dad

paramedic by day, aspiring chef by night. i had hoped to attend culinary school many moons ago but found health care instead. now i try to impress my beautiful daughter with my kitchen prowess!

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