Ingredients to make Ecuadorian Chicken Rice:
- 1 unit of chicken breast
- 500 grams of Rice
- 1 unit of Carrot
- 1 unit of purple onion
- 150 grams of Peas
- 1 unit of red pepper
- 3 garlic cloves
- 4 tablespoons Worcestershire sauce
- 1 unit of ripe banana
- 1 liter of sunflower oil
- 1 cube of Chicken broth
- 1 pinch of salt
- 1 pinch of Pepper
How to make Ecuadorian Chicken Rice:
- Before making this recipe, the first step is to get all the ingredients ready.
- In a pot with water, add the previously seasoned breast and a cube of chicken broth.
- Cook over medium heat for 40 minutes, when ready shred the chicken and reserve the broth.
- Separately, in a pot with oil, make a sauce with the onion, the red pepper cut into small cubes, the grated carrot and the macerated garlic.
- Leave on the fire until soft.
- Add the peas and Worcestershire sauce, stir well and cook for a few more minutes.
- It is time to add the rice and 4 cups of chicken broth.
- Rectify the flavor with salt and when the broth has evaporated, cover the rice, lower the heat and cook for 30 minutes.
- In a pot with oil, fry the ripe plantain slices until golden.
- Finally mix the rice with the shredded chicken and add more Worcestershire sauce if desired.
- Serve the Ecuadorian chicken rice with the plantain slices and enjoy.