Chaulafan de Pollo – Ecuadorian Chicken Fried Rice

Chaulafan is an Ecuadorian version of fried rice. In most major cities in Ecuador you will find chifas or Chinese restaurants which are usually the best places to eat chaulafan; you can either eat at the restaurant or get it as a takeaway meal. Like Chinese fried rice there are many different types of chaulafan such as shrimp, chicken, pork, and combination.

Chaulafan de Pollo – Ecuadorian Chicken Fried Rice
Prep time: 
Cook time: 
Total time: 
For the chicken stock
  • 2.25 kg whole chickens or chicken pieces
  • 10 cups water
  • 1 onion, diced
  • 2 carrots
  • 2 celery stalks, finely chopped
  • 5 fresh coriander sprigs
  • salt
For the rice
  • 3 tablespoons butter
  • 2 tablespoons onions, diced
  • 3¼ cups chicken stock (from cooking the chicken)
  • 3 cups uncooked rice
  • salt
For the vegetables
  • 3 tablespoons butter
  • 1 cup diced onion
  • 6 cloves garlic, crushed
  • 115 g pancetta or bacon, diced
  • 3 tablespoons finely chopped coriander
  • 2 tablespoons black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon achiote powder
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 1 cup cooked peas
  • 2 cooked carrots, diced (about 1 cup)
  • ½ cup raisins
  • 6 eggs, cooked as an omelette and cut into pieces or strips
  • 6 tablespoons soy sauce
  • 1½ tablespoons Worcestershire sauce
  • 3 tablespoons finely chopped coriander or parsley
  • 2 bunches spring onions, finely chopped
  1. Bring the water, carrots, onions, celery and coriander sprigs 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.
  2. Remove the chicken from the stock and save the stock for cooking the rice.
  3. To cook the rice, heat 3 tablespoons 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.
  4. Meanwhile debone the chicken and reserve the chicken meat for later.
  5. Heat 3 tablespoons butter over medium heat in a large pan to prepare a base for the chaulafan. Add the chopped onions, diced pancetta, crushed garlic, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, cumin, coriander, black pepper, and achiote powder; cook for about 5-8 minutes or until the onions are soft. Stir frquesntly.
  6. Add the cooked rice, chicken meat, and diced capsicums. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
  7. Stir in the remaining soy sauce, remaining Worcestershire sauce, cooked eggs, peas, carrots, and raisins. Mix well.
  8. Add the chopped herbs and spring onions.
  9. Serve with avocado slices, aji or hot sauce, and spicy ketchup.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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