Chaulafan De Pollo or Ecuadorean Chicken Fried Rice

Recipe by hannahs dad
READY IN: 2hrs 30mins




  • 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).