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Ecuadorian Chicken and Rice

A Latin American spin on fried rice.

Ingredients

Chicken

  • 1 Roasted Chicken pulled
  • 2-3 tbs oil
  • 1 cup diced white onions
  • 6 garlic cloves crushed
  • 3 tbs finely chopped cilantro
  • 1/2 tablespoons hot Mexican chili pepper powder
  • 1 teaspoon ground cumin
  • 2 tablespoons achiote powder
  • 2 bell peppers 1 red and 1 green, diced
  • 10 - 12 baby carrots diced
  • 7 tablespoons soy sauce
  • 2 tablespoons Worcester sauce
  • 3 tablespoons parsley stir-in paste
  • 3 tablespoons fresh cilantro chopped
  • 3 scallions/green onions finely chopped

Tomato Sauce

  • 3 Plum tomatoes
  • 3 jalapenos
  • 2 tablespoons fresh cilantro diced

Rice

  • 2 cups white rice
  • 2 cups chicken stock
  • 2 cups water

Instructions

Rice

  • Bring the broth to a boil. Add the rice, reduce heat to low, cover and simmer for about 20 minutes.

Chicken

  • Meanwhile de-bone the chicken and reserve the chicken meat for later.

Vegetables and spices

  • Heat 2-3 tablespoons oil and the achiote and Mexican chili powder over medium heat in a Dutch oven. Cook for 2 minutes.
  • Add the chopped onions and cook for 2 minutes.
  • Next add the crushed garlic, half the Worcester sauce, half the soy sauce, cumin, cilantro and cook for about 5-8 minutes or until the onions are soft.
  • Add the cooked chicken meat to the vegetables.
  • Next, add the cooked rice. Cook for 5 minutes, stirring occasionally.
  • Stir in the remaining soy sauce, remaining Worcester sauce mix well.

Tomato Sauce

  • Add the tomatoes and jalapenos to a food processor and blend well.
  • Pour the sauce into a stock pot with the cilantro and cook for 5 minutes on medium heat.
  • To serve, spoon as much of the chicken and rice as you wish on your plate.
  • Top with the green onions and tomato sauce.
  • Enjoy!