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?).
Chaulafan is an 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.
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).
5 lbs whole chicken, or assorted pieces
10 cups water
1 white onion, diced
2 celery stalks, finely chopped
5 cilantro sprigs
Salt to taste
1 tbs oil
2 tbs white onion, diced
3 ¼ cups chicken broth
3 cups uncooked rice
Salt to taste
2-3 tbs oil or butter + 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, aji or hot sauce, ketchup, curtido or pickled onions
- 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).