Chaulafan De Pollo Or Ecuadorean Chicken Fried Rice

• chicken broth
• 5 lbs whole chickens
• 10 cups water
• 1 white onion, diced
• 2 carrots
• 2 celery ribs, finely chopped
• 5 fresh cilantro stems
• salt
• rice
• 1 tablespoon oil
• 2 tablespoons white onions, diced
• 3 1/4 cups chicken broth
• 3 cups uncooked rice
• salt
• vegetable
• 2 -3 tablespoons oil or 2 -3 tablespoons butter tbs butter
• 3 tablespoons butter
• 1 cup diced white onion
• 6 garlic cloves, crushed
• 4 ounces pancetta or 4 ounces diced bacon
• 3 tablespoons finely chopped cilantro
• 2 tablespoons hot black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon achiote powder
• 2 bell peppers, diced (1 red and 1 green)
• 1 cup cooked peas
• 2 cooked carrots, diced (1 cup)
• 1/2 cup raisins
• 6 eggs, scrambled
• 7 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons finely chopped cilantro or 3 tablespoons parsley
• 2 bunches scallions or 2 bunches green onions, finely chopped
• 1/2 lb roasted jalapeno, chopped

1. 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.
2. Remove the chicken from the broth and save the broth.
3. 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.
4. Meanwhile debone the chicken and reserve the chicken meat for later.
5. 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.
6. 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.
7. Add the cooked rice, chicken meat, and diced bell peppers. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
8. Stir in the remaining soy sauce, remaining Worcester sauce, scrambled eggs, peas, carrots, raisins, mix well.
9. Add the chopped herbs and green onions.
10. Serve with avocado slices, aji or hot sauce, and ketchup (or spicy ketchup).

chicken broth, chickens, water, white onion, carrots, celery, cilantro stems, salt, rice, oil, white onions, chicken broth, rice, salt, vegetable, oil, butter, white onion, garlic, pancetta, cilantro, hot black pepper, ground cumin, achiote powder, bell peppers, peas, carrots, raisins, eggs, soy sauce, worcestershire sauce, cilantro, scallions, roasted jalapeno

Taken from www.food.com/recipe/chaulafan-de-pollo-or-ecuadorean-chicken-fried-rice-389474 (may not work)