Peruvianrice Recipes

PERUVIAN CILANTRO RICE

Steps:

• Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
• In a food processor or blender, puree cilantro with 1/2 cup water.
• Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

PERUVIAN GREEN RICE

Steps:

• Chop onion and garlic and peel and dice carrot.
• Add cilantro and broth to your blender and blend until the cilantro is completely liquified.
• Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry for a few more seconds.
• Add rice, cilantro water, and carrots to the onions and stir to combine.
• Stove-top: bring to a boil and as soon as slightly bubbly, reduce heat to low and immediately cover. Set a timer for 15 minutes.Instant Pot: put on the lid and seal. Set the pot to 3 minutes on high pressure, then wait for full natural pressure release.
• Add frozen peas and use a spoon or fork to mix in and fluff the rice. Then serve immediately.

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!

GARLIC RICE

Steps:

• Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
• Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
• Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
• When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

PERUVIAN RICE

Steps:

• Wash and drain rice.
• Saute garlic in oil for a minute or two.
• Add water, lemon juice and salt.
• Bring to a boil.
• Gradually add rice.
• Cover and simmer 20-30 minutes.

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.

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!