TECHNICAL UNIVERSITY OF COTOPAXI

NAME: EDISON CATOTA.

COURSE: A2 "B".
THE TYPICAL DISH.

Chicken rice
INGREDIENTS

• 3 pounds of chicken, the prey of your choice

• 1 tablespoon of achiote powder
• 1 tablespoon ground cumin
• ½ tablespoon ground or ground coriander seeds
• 10 garlic cloves, crushed
• 2 to 3 tablespoons of oil or butter
• 1 pearl or white onion, diced, about 2 cups
• 2 stalks of celery, finely chopped
• Salt and pepper to taste
• 4 Roma tomatoes, peeled and diced
• 1 green pepper, cut into cubes
• 1 cup of beer or white wine
• 1 to 1 ½ cup of water or chicken broth, adjust as necessary (if you live in high places or if you use thicker
grains of rice then you will need more liquid)
• 2 cups of uncooked rice
• 2 medium carrots, peeled and diced
• 1 cup pea or peas, fresh or frozen
• 3 tablespoons finely chopped fresh coriander
PREPARATION

• To prepare the dressing mix the crushed garlic, annatto, cumin,

coriander seeds, salt and pepper.
• Rub the chicken prey with the dressing.
• Heat the oil or butter on medium heat in a large, deep skillet, add
chicken prey (skin side down) and cook until prey is golden brown on
both sides.
• Add the onion, tomatoes, pepper and celery, mix well and cook for 10
minutes, stirring occasionally.
• Add 1 cup of beer or white wine, cook for 20 to 25 minutes over medium heat until the liquid is reduced
by half, stir frequently.
• Add chicken stock or water, rice, peas and carrots, mix well.
• Cover and cook at medium temperature for 20 minutes.
• Reduce the temperature and simmer for 10 to 15 minutes or until the rice is tender.
• Sprinkle with the chopped cilantro and serve with a fried plantain, a small salad, pickled onions,
sliced ​avocado, aji criollo.