Chaulafan de Pollo
For the chicken broth:
For the rice:
For the Chaulafan:
Bring the water, carrots, onion, celery and herbs to a 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 completely cooked.
Remove the chicken from the broth and save the broth.
Heat up the oil or butter in a saucepan, add the onions and the rice, stir well. Then add the broth, bring it to a boil, reduce the heat, cover and let it simmer for around 20 minutes.
Meanwhile shred the chicken and reserve for later.
Heat 3 tbs oil over medium heat in a large pan to prepare the refrito or base for the chaulafan.
Add the chopped onions, diced pancetta, crushed garlic, 1 tbs worcestershire sauce, 1 tbs soy sauce, cumin, cilantro, hot pepper powder and achiote powder.
Cook for 5-8 minutes or until the onions are tender.
Add the cooked rice, chicken meat and diced bell peppers. Stir well and cook over medium heat for 5 minutes stirring constantly.
Stir in the remaining soy sauce, worcestershire sauce, scrambled eggs, peas, carrots, raisins and stir well.
Add the chopped herbs and scallions.
Serve with the avocado slices, ají or hot sauce and ketchup or spicy ketchup.