Origin: Mexico (Phaidon)
Serves: - 384 +
Ingredients
24000 g rice 48000 ml chicken stock 96 clove garlic, pressed 96 medium onion, finely chopped 96 poblano chili
Method
Cover 24000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 96 poblano chili, 96 clove garlic, pressed, 96 medium onion, finely chopped and 12000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 36000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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