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1
Soak and Boil the Beans
45 Mins
Boiling, 100°C (212°F)
Drain the soaked beans and put them in a large pot with 1.2 litres of fresh water. Bring to a boil, skim off any foam, then simmer for about 45 minutes until the beans are tender but still whole. Drain, reserving 120 ml of the cooking liquid.
Start the beans first — they take the longest, and the rice and chicken fit around them.
Done when: Beans that squash easily between two fingers, with their skins intact.
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2
Cook the Rice
25 Mins
Simmer, about 95°C (200°F)
While the beans cook, put the rinsed rice in a pan with 600 ml of water and 1 g of salt. Bring to a boil, stir once, then cover, turn the heat to its lowest, and cook for 15 minutes. Take it off the heat and rest, still covered, for 5 minutes, then fluff with a fork.
Do not lift the lid while the rice steams — the trapped steam finishes the top grains.
Done when: Separate, fluffy grains with no water left in the pan.
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3
Make the Refrito and Finish the Menestra
15 Mins
Medium heat, about 160°C (320°F)
Warm the olive oil in a wide pan with the annatto seeds for 2 minutes until the oil turns deep orange, then lift the seeds out. Soften the onion, pepper and garlic for 5 minutes, add the tomato and cumin, and cook 3 minutes more. Stir in the drained beans and the 120 ml of reserved cooking liquid, season with 1 g of salt, and simmer for 10 minutes until the sauce is thick and glossy. Stir in the cilantro.
If the menestra looks dry, add a splash of the bean liquid — it should coat the beans, not swim.
Done when: Beans coated in a thick, glossy orange-red sauce, with the onion and tomato melted in.
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4
Bread the Chicken
10 Mins
Room temperature
Season the pounded chicken with 1 g of salt. Dredge each piece in flour and shake off the excess, dip it in the beaten egg, then press it into the breadcrumbs until evenly coated. Rest the breaded pieces for 5 minutes so the coating sets.
Press the crumbs on firmly — a loose coating falls off in the oil.
Done when: Four evenly coated cutlets, the crumbs pressed on and dry to the touch.
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5
Fry the Chicken Crisp
12 Mins
Oil at 180°C (350°F)
Heat the vegetable oil in a deep pan until it shimmers at about 180°C (350°F). Fry the chicken two pieces at a time for 4 to 5 minutes a side until deep golden and the thickest part reads 74°C (165°F) on a thermometer. Drain on paper and rest for 3 minutes.
Do not crowd the pan — cold oil makes soggy breading. Let the oil come back to temperature between batches.
Done when: Deep golden, crisp outside, with clear juices and 74°C (165°F) at the centre.
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6
Plate Up
3 Mins
Serving temperature, about 70°C (158°F)
Spoon a mound of rice onto each plate, ladle the red-bean menestra beside it, and lay a breaded chicken breast across the top. Serve at once, while the chicken is still crisp.
Serve the menestra beside the rice, not over it — the plate should show all three parts.
Done when: A full plate: white rice, glossy red-bean menestra, and golden chicken, all hot.
auto_awesome Finishing Touches & Plating
Serve the plates at once, while the chicken is crisp and the menestra is steaming. Put patacones and aji on the table for everyone to help themselves — that is how Guayaquil eats this lunch.
Ecuador
30m
