Origin: Mexico (Phaidon)
Serves: - 112 +
Ingredients
7000 g rice 14000 ml chicken stock 28 clove garlic, pressed 28 medium onion, finely chopped 28 poblano chili
Method
Cover 7000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 28 poblano chili, 28 clove garlic, pressed, 28 medium onion, finely chopped and 3500 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 10500 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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