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Chaulafan de pollo {Ecuadorian chicken fried rice}

Ecuadorian chaulafan de pollo

This recipe for chaulafan de pollo or Ecuadorian style chicken fried rice is made with chicken, rice, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices and herbs. Chaulafan is the Ecuadorian version of fried rice. There are many different types of chaulafan: shrimp, chicken, pork, mixed. In most major cities in Ecuador you will find chifas or Chinese restaurants, these are usually the best places to eat chaulafan. You can either eat at the restaurant or take it to go. When I was in high school in Loja, there was a chifa right across from the home of one of my best friends; it always made me so hungry every time I walked by that place.

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Chaulafan de pollo

Chaulafan de pollo: Ecuadorian chicken fried rice

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.
4.64 from 157 votes
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Course: Main Course
Cuisine: Ecuadorian, Latin
Keyword: Chaulafan de pollo, Chicken chaulafan, Ecuadorian chicken fried rice, Latin style fried rice
Prep Time: 40 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 30 minutes
Servings: 12 to 15 people
Author: Layla Pujol


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


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


  • 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



  • 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).

Some time ago I posted a recipe for arroz on pollo or chicken rice. While it was popular and I received good feedback on that recipe, the most common feedback was along the lines of  “this is great, but where’s the other arroz con pollo or chaulafan de pollo?”.  I’ve been meaning to post this for a while, sorry it’s so late for those requested it (but better late than never, right?).

As I mentioned before, this particular chaulafan de pollo is very popular and is also known as arroz con pollo or rice with chicken.  Another very popular chaulafan is one that has a combination of chicken, ham and pork. I did add a small amount of pancetta or bacon to this chaulafan, but feel free to leave it out if you don’t eat pork. One of my favorite parts about making this chaulafan is making the broth, it smells so good and reminds me of consome de pollo – a very tasty and simple chicken broth  served with or without a piece of chicken plus chopped green onions and cilantro.

It also reminds how great homemade chicken broth is, I always say that if I had enough free time I would never buy store bought broth again. However, that is never the case and taking busy schedules into consideration, for those who want to make a quick variation of this chaulafan you can use the meat from a store bought rotisserie chicken plus store bought chicken broth.  I recommend serving this with avocado slices, hot sauce and some ketchup (yes, ketchup, if you have the spicy type it is the best).

Chaulafan de pollo or Ecuadorian chicken fried rice

Step by step preparation photos for Ecuadorian chaulafan de pollo fried rice:

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Chaulafan de pollo or Ecuadorian chicken fried rice Chaulafan de pollo or Ecuadorian chicken fried rice


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  1. I made this last night and, oh my, this is amazing! I brought some in to work to share with a friend who is from Ecuador and she loved it. Knowing her has led me to learn more about Ecuador and that is how I found your site. Thanks so much for this recipe. I’ll definitely be making this again, and again.

  2. I made this for a large gatherings and everyone loved it. I would like to make it as a two servings meal. Do you have a recipe that small?

    For an easier version and/or smaller amount I recommend you follow the instructions on my easy arroz con pollo recipe – (you can bake the chicken or even boil it, then shred it – I would use chicken thighs), but add the additional ingredients to make it a chaulafan: bacon, worcester sauce, raisins, scrambled eggs, green onions

  3. Hi! This looks so delicious! I am Ecuadorean living in Los Ángeles and finally learning how to cook! I want to make this recipe but I was wondering if you can help me reduce the ingredients to 6 servings. Do you think cutting the ingredients in half would work? Thank you so much for sharing. I miss Ecuadorean food.

    1. I lived in Ecuador years ago and this was my survival food. It is good left over too. My mouth is watering. What I would give to be back in Ecuador, Zuleta for sure!! I’m making chaulafan tonight-had it planned two days ago. Thanks.

  4. My family is from Ecuador and I’ve made chaulafan a couple of times using this recipe. It is delicious and I get great compliments always. Never have any leftovers! Your recipes have helped me immensely over the years. Thank you!

  5. In the directions for making the chaulafan I see where you use the first 2-3 tbsp of oil/butter but I don’t see anywhere for the second 3 tbsp of butter … when do you add that?

  6. I’m American but my husband is from Ecuador, I made this as chaulafan is my favorite, I invited his family and they loved it, my sister in law said it was better than her moms lol thanks so much for this site!

  7. Me gustó mucho el cilantro; mi sabor favorito es el cilantro. No utilizo el tocino, caldo de pollo o gallina, y la receta era muy delicioso y muy fácil de hacer vegetariana. En lugar de caldo de pollo, he utilizado caldo de verduras. Porque no tengo que utilizar la carne, la receta fue muy rápida. Las especias eran perfectas para condimentar el arroz. Había un muy buen sabor. De aguacate es una buena idea.

  8. This is one of my favorite dishes to eat when I’m in Ecuador! I took some shortcuts, using boneless chicken thighs and cooked my rice in the microwave, but it came out so delicious! Also, I recommend using Sesame Oil. I am so thankful to find your site and these delicious recipes. Thank you!

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