The chaulafán, a fusion of Chinese and Ecuadorian flavors, is a colorful dish full of textures. A blend of rice, chicken, bacon, vegetables, and spices that delight the palate. A recipe rich in history and flavor, perfect for sharing with family. Enjoy this culinary delight.
In a large pot, various ingredients are combined to add flavor to the broth.
Once the chicken is cooked and shredded, the rice is cooked in a separate pot.
Meanwhile, in a wok, the vegetables are sautéed and seasonings are added to give the final touch to the chaulafán, a delicious and comforting dish.
Chaulafán
Ingredients
3 kilograms of Cut-up chicken pieces
10 cups of Water
1 Diced onion
2 Carrots
2 Finely sliced scallions
5 Sprigs of cilantro
1 pinch of Salt
1 tablespoon of Oil
2 tablespoons of Diced onion
4 cups of Chicken broth
3 cups of Uncooked rice
3 tablespoons of Oil
1 cup of Finely chopped onion
6 Crushed garlic cloves
120 grams of Bacon or pancetta, cut
3 tablespoons of Finely chopped cilantro
2 tablespoons of Ground chili
1 teaspoon of Ground cumin
½ teaspoon of Ground annatto
2 Diced peppers
1 cup of Peas
2 Cooked diced carrots
½ cup of Raisins
6 Scrambled and cooked eggs
7 tablespoons of Soy sauce
2 tablespoons of Worcestershire sauce
3 tablespoons of Finely chopped cilantro or parsley
2 Bunches of finely sliced scallions
1 pinch of Salt
Preparation
Step 1 : In a large pot, add water and include carrots, onion, celery, and cilantro.
Step 2 : Bring to a boil, then add the chicken, cooking over medium heat for 1 hour until done.
Step 3 : Once cooked, remove the chicken from the broth, strain the broth, and let the chicken cool before shredding. Reserve both the shredded chicken and broth for later.
Step 4 : Heat oil in a pot, adding chopped onion and rice, stirring for 2 minutes.
Step 5 : Add the chicken broth and let it boil until reduced.
Step 6 : Once reduced, cover the pot, reduce heat, and cook on low for approximately 20 minutes, until the rice is tender.
Step 7 : In a wok, heat oil and add onion, garlic, bacon or pancetta, Worcestershire sauce, soy sauce, cumin, cilantro, chili, and annatto.
Step 8 : Cook for about 5 minutes until the onions are soft.
Step 9 : Add the cooked rice, shredded chicken, and peppers, mixing well and cooking over medium heat for about 5 minutes, stirring occasionally.
Step 10 : Add the remaining soy sauce and Worcestershire sauce, scrambled eggs, peas, carrots, and raisins, mixing all ingredients.
Step 11 : Remove from heat and sprinkle with chopped cilantro or parsley and scallions.
Step 12 : Serve chaulafán accompanied by avocado, chili, and tomato sauce.
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