Ecuadorian chicken rice recipe

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:

1. Before making this recipe, the first step is to get all the ingredients ready.
2. In a pot with water, add the previously seasoned breast and a cube of chicken broth.
3. Cook over medium heat for 40 minutes, when ready shred the chicken and reserve the broth.
4. 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.
5. Leave on the fire until soft.
6. Add the peas and Worcestershire sauce, stir well and cook for a few more minutes.
7. It is time to add the rice and 4 cups of chicken broth.
8.  Rectify the flavor with salt and when the broth has evaporated, cover the rice, lower the heat and cook for 30 minutes.
9. In a pot with oil, fry the ripe plantain slices until golden.
10. Finally mix the rice with the shredded chicken and add more Worcestershire sauce if desired.
11. Serve the Ecuadorian chicken rice with the plantain slices and enjoy.