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Chaulafan de pollo
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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.
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

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:

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).