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.
Chaulafan de pollo: Ecuadorian chicken fried rice
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
- 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
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).
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).
Step by step preparation photos for Ecuadorian chaulafan de pollo fried rice:
Me da orgullo que las recetas Ecuatorianas se esten conociendo mas
Por Layita que la esta dando a conocer, gracias
This is the most amazing cross cultural dish.
I found this site googling Chimichurri recipes and then delved around.
I grew up in Hong Kong and the Cantonese for Fried Rice is Chow Fun, that there is an Ecuadorean dish with a Spanish interpretation, Chaulafan, of the Cantonese in an amazing cross cultural find.
Thanks for the recipes.
I was in the Peace Corps inEcuador, and in Chone, my first site was a gentleman from China,sent there in the hold of a ship when he thought he was going to S. China to work, but ended up in Ecuador where he married an Ecuadorian woman and took her family name. I lived on Chaulafan-heaven. This family and other Chinese-Ecuadorean famiies literally saved me on more than one occasion. I could never be grateful enough, food, friendship, and care.
Just made it for my family, they loved it. I bought the rotisserie chicken and cooked the rest. Thank you for helping me share ecuadorian food with my family. Love the step to step instructions. Can’t wait to try the other recipes.
I lived in Chone, Manabi in 1965. Every day I had Chaulafan at a small Chinese/Ecuadorian hotel with a restuarant. I was a Peace Corps Volunteer. Just seeing the photo brings back all the memories. Mrs. Garcia, the owner took her name as it was too difficult to say his Chinese name, did the scrambled on a huge flat skillet. Then she took the crepe like eggs and rolled them into a wide tube. She sliced them in thin slices and scattered the rings on the Chaulafan. They were a wonderful family and I ate there and then visited with the Miinchong family who was also fantatic. I have to go eat something tonight as looking at the photo, well I just can’t explain. I’m now 72 and I think of Ecuador just about each day! Thanks for the memories.
The best chaulafan made by me…. thanks to your recipe :D
Hi Laylita-
I made this recipe for a holiday lunch with my ecuadorian husband and my family. It turned out lovely paired with platanos maduros, avocado, and tree tomato aji (also your recipe!).
We topped things off with Rosanna’s tiramisu. So happy that I was able to bring my husband a piece of home, while he is so far away from his family during the holidays!
Bethany
I made this recipe and we LOVE it!!!! It was perfect. I love your website and recipes .Thank You.
JUST WANTED TO SAY THAT I MADE THIS AND IT CAME OUT PERFECT, I ATE IT FOR AN ENTIRE WEEK AND EVERYTIME I ATE IT I HAD TO GO BACK FOR A SECOND PLATE, YUM.
I love this version of fried rice, especially because you’re adding the broth from the boiled chicken- it adds so much flavor! Looking at the ingredients list, it looks daunting, but as you put it together, it’s easy.
I love this rice when i lived in Ecuador my mother always cooked for us,still do also i learn to cook for my family,they love it!!
I made this recipe today- however I did not add the raisins, used bacon instead of the pancetta, and took your advice above and used a rotisserie chicken (garlic and herb flavored) shredded and organic chicken broth to make the rice in my rice cooker. I used a Goya packet with azafran in place of annatto, and I didn’t have any hot chili powder so I used a little bit of Sriracha hot sauce (good stuff). This dish is AMAZING! I know it’s a lot of chopping, but it’s so worth it, and it makes enough to share :)