(49) Ecuador – Fritada de Gallina and Bolon de Verde

Coming in one shy of 50 countries we return to South America to see what Ecuador is all about. Home to the famous Galapagos Islands (a province of Ecuador) and Amazon rainforest you could say this is the place for wildlife lovers. Ecuador as you probably already guessed is named after the equator which runs through the northern part of the country. It borders the Pacific Ocean along with Colombia and Peru. This spicy little country also is known for Cotopaxi, a stratovolcano apart of the Andes Mountains that measures at over a staggering 19,000ft. This baby is considered active and last erupted in 1907.

Cotopaxi (stratovolcano of Ecuador) and a majestic llama. Source: The Telegraph -Getty Images

From previous research we have a good idea what the cuisine might be like here and known plantains will probably serve as a winning side dish. Potatoes, various fish, chicken, yucca, beef, pork and beans are also very commonly used. Today I did two dishes (because we can’t leave out plantains when we have the opportunity!) fritada de gallina and bolon de verde.

Fritada de gallina is chicken that is marinated in chicha (fermented corn drink) and orange juice along with cinnamon, clove, and garlic. The substitute for this particular drink was a cup of white wine which I always have on hand. 😉 It is then cooked for over a couple hours until the liquid is gone and chicken browned. You are left with a flavorful mix of sweet and spice. For best results I recommend letting it marinate for 24 hours.

As for the bolon de verde it is pretty simple- peel, cut and boil 4-5 plantains until fork tender, mash and mix in queso fresco cheese until well combined. Your option here is to either pan fry them to golden crispy perfection or use another favorite kitchen gadget of mine- the air fryer! It took me 10-12 minutes to achieve desired doneness.

And there you have it a plate representing Ecuador. I decided to use homemade salsa as a garnish for the plate, but it also worked well as a sauce since the plantain balls were a little on the dry side. We additionally thought they were slightly on the bland side and would have benefited from salt along with other traditional seasoning. The chicken was delicious and tender, the cinnamon and clove were nice touches to bring a mild warmth. We rated it 6.5/10- a higher rating if the plantain balls were seasoned more and not as dry. Let us know what you think!

Side note guys these chips from Ecuador are AMAZING! I highly recommend. I have only found them at TJ Maxx.

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