This document provides a recipe for chicken rice, a typical dish from the Technical University of Cotopaxi. The recipe lists ingredients like chicken, achiote powder, cumin, coriander, garlic, onions, celery, tomatoes, peppers, beer or wine, water or broth, rice, carrots and peas. The preparation instructions describe marinating and cooking the chicken before adding vegetables and simmering with rice and liquid until the rice is tender.
This document provides a recipe for chicken rice, a typical dish from the Technical University of Cotopaxi. The recipe lists ingredients like chicken, achiote powder, cumin, coriander, garlic, onions, celery, tomatoes, peppers, beer or wine, water or broth, rice, carrots and peas. The preparation instructions describe marinating and cooking the chicken before adding vegetables and simmering with rice and liquid until the rice is tender.
This document provides a recipe for chicken rice, a typical dish from the Technical University of Cotopaxi. The recipe lists ingredients like chicken, achiote powder, cumin, coriander, garlic, onions, celery, tomatoes, peppers, beer or wine, water or broth, rice, carrots and peas. The preparation instructions describe marinating and cooking the chicken before adding vegetables and simmering with rice and liquid until the rice is tender.
This document provides a recipe for chicken rice, a typical dish from the Technical University of Cotopaxi. The recipe lists ingredients like chicken, achiote powder, cumin, coriander, garlic, onions, celery, tomatoes, peppers, beer or wine, water or broth, rice, carrots and peas. The preparation instructions describe marinating and cooking the chicken before adding vegetables and simmering with rice and liquid until the rice is tender.
• 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.