Peruvian Arroz Chaufa Recipes

ARROZ CHAUFA DE POLLO: MOUTH-WATERING CHINESE-PERUVIAN FRIED RICE

Steps:

• Whisk the eggs together and fry with a bit of oil to make an omelet. Cut in small squares and set aside.
• Boil the rice until cooked and set aside to cool.
• Chop the red bell peppers and spring onions
• Chop the chicken into cubes
• In a wok or large frying pan, stir fry the diced chicken, seasoned with 1 tablespoon of grated ginger.
• When the chicken gets a Golden color, add the chopped red bell pepper, spring onion and omelet squares and the other tablespoon of grated ginger.
• Add the cooked rice, soy sauce and sesame oil. Stir fry at a high heat until the soy sauce and other ingredients are mixed through the rice evenly, for no longer than 5 minutes.
• Serve and enjoy!

PERUVIAN ARROZ CON POLLO

Steps:

• Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
• Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
• Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
• Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
• Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.

ARROZ CHAUFA PERUANO RECIPE

Steps:

• Heat a large skillet over medium heat. Add the olive oil and swirl to coat the pan. Add in the red bell pepper and onion. Saute until the onion is starting to turn translucent (about 4 - 5 minutes). Add in the cooked chicken and saute with the peppers and onions until the chicken has warmed through (about 2 minutes). Add in the white parts of the green onions, garlic, and ginger, and saute until aromatic (about 30 seconds - 1 minute).
• Add in half of the rice, and stir to mix with the vegetables and chicken. Pour in the Tamari, sesame oil, and cumin. Stir to combine. Add in the remaining rice, and stir.
• Taste. Add salt and pepper to taste.
• Add the cooked eggs and the majority of the green parts of the green onions in and gently stir to mix into the rice.
• Serve hot. Sprinkle with the remaining green onions as garnish.

CHAUFA RICE

Steps:

• Gather the ingredients.
• Whisk the eggs together with a pinch of salt and some ground pepper. Heat up 2 tablespoons of oil in a wok or large frying pan.
• Pour the eggs into the hot oil and fry for 1 to 2 minutes. Turn the egg pancake over and finish cooking.
• When cooked through, remove the eggs to a plate, coarsely chop, and set aside.
• Add the remaining 2 tablespoons of oil to the wok and add the bell pepper, white parts of the scallion, and ginger. Sauté the mixture for 2 to 3 minutes.
• Add the meat to the wok and sauté for a couple of minutes more, until heated through.
• Add the cooked rice, green parts of the scallions, and the soy sauce and cook, constantly stirring, until everything is well heated.
• Stir in the chopped egg pancake. Serve and enjoy!

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
• Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
• Transfer mixture carefully to an electric blender and puree.
• Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
• Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

ARROZ CHAUFA (PERUVIAN FRIED RICE)

Steps:

• Mix the soy sauce, sesame oil, agave nectar and cumin.
• Heat a large skillet over medium heat.
• Add the canola oil, garlic, scallions, ginger and red bell pepper. Cook for 4-5 minutes, or until the veggies soften.
• Add the rice into the pan, along with the soy sauce mixture. Cook the rice for 10 minutes, stirring occasionally, to allow the soy sauce to absorb into the rice.
• Add the cooked protein and scrambled eggs, and stir to combine. Cook for another 5 minutes, tossing occasionally.
• Season the mixture with salt and pepper to taste, then garnish with the remaining chopped scallions.
• Serve immediately.

ARROZ CHAUFA

Steps:

• Our Arroz Chaufa is a satisfying meal made mostly of kitchen staples: fluffy Mahatma® White Rice, creamy scrambled eggs, and flavorful vegetables - along with common spices and sauces - make for an irresistibly delicious dish! Step 1
• In medium saucepan, prepare rice according to package directions; set aside. Step 2
• Meanwhile, heat 1 1/2 tbsp oil in large skillet set over medium heat; cook eggs, stirring, for 3 to 5 minutes or until set and scrambled. Transfer eggs to plate. Step 3
• Wipe out skillet; heat remaining oil in skillet set over medium heat. Add chicken, 1 1/2 tsp salt and 1 1/2 tsp pepper; cook for 8 to 10 minutes or until starting to brown. Remove from skillet and set aside. Add bell pepper, onion, garlic, ginger and remaining salt and pepper; cook for 8 to 10 minutes or until vegetables are tender. Stir in 1/2 cup green onions. Step 4
• Whisk together soy sauce, sesame oil, cumin and sugar. Add cooked rice, chicken and soy sauce mixture to skillet; cook, stirring occasionally, for about 5 minutes or until well combined and heated through. Stir in scrambled eggs. Sprinkle with remaining green onions. Flavor Tip For those who love spice, add a touch of aji amarillo paste for some extra heat!

PERUVIAN ARROZ CHAUFA

Steps:

• Start by boiling the rice, following the packets instructions and add 3 teaspoons of soy sauce. Beat the 4 eggs together adding salt and pepper and prepare an omelette with it. Set aside and cut into 2 cm squares when cooled down. Cut the chicken into 2cm wide strips and marinade with half of the garlic, half of the ginger as well as soy sauce pepper and the chopped chilli. Cook the chicken with some vegetable oil adding the rest of garlic and ginger as the chicken cooks. Once the chicken is cooked add the cooked rice into the frying pan with the chicken and mix well, adding more soy sauce or salt as required. Once it is well mixed, remove from the heat, add the chopped green onions and serve.

ARROZ CHAUFA

Steps:

• Vamp up our ever-versatile fluffy White Rice with fresh vegetables, tangy ginger, and flavorful sauces: chock full of protein-rich chicken thighs and scrambled eggs - Arroz Chaufa is a flavorful Peruvian take on fried rice. Step 1
• In medium saucepan, prepare rice according to package directions; set aside. Step 2
• Meanwhile, heat 1 1/2 tbsp oil in large skillet set over medium heat; cook eggs, stirring, for 3 to 5 minutes or until set and scrambled. Transfer eggs to plate. Step 3
• Wipe out skillet; heat remaining oil in skillet set over medium heat. Add chicken, 1 1/2 tsp salt and 1 1/2 tsp pepper; cook for 8 to 10 minutes or until starting to brown. Remove from skillet and set aside. Add bell pepper, onion, garlic, ginger and remaining salt and pepper; cook for 8 to 10 minutes or until vegetables are tender. Stir in 1/2 cup green onions. Step 4
• Whisk together soy sauce, sesame oil, cumin and sugar. Add cooked rice, chicken and soy sauce mixture to skillet; cook, stirring occasionally, for about 5 minutes or until well combined and heated through. Stir in scrambled eggs. Sprinkle with remaining green onions. Flavor Tip For those who love spice, add a touch of aji amarillo paste for some extra heat!