This is something i just love.
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
1 tbs oil
2 tbs white onion, diced
3 ¼ cups chicken broth
3 cups uncooked rice
Salt to taste
Chaulafan
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
Preparation:
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).
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
1 tbs oil
2 tbs white onion, diced
3 ¼ cups chicken broth
3 cups uncooked rice
Salt to taste
Chaulafan
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
Preparation:
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).
