Don’t let a long list of ingredients intimidate you, arroz chaufa is far simpler that it sounds and looks. So, what is arroz chaufa? Have you ever heard of Chinese fried rice? You probably have, because fried rice is one of those dishes that, even though it has ‘Chinese’ in its name, it’s no longer considered from one place, but from around the globe. Arroz chaufa is actually the Peruvian version of the classic fried rice, and it is definitely a recipe for success. Follow the recipe here: https://carolinarice.com/recipes/arroz-chaufa/ you’ll love what Peru has ready for you!
A little on Peruvian cuisine
Basing its diet on corn, potatoes, quinoa, beans and more, Peruvian gastronomy is considered one of the best in the whole world. Why is that so? Because it is not just any cuisine, it’s fusion cuisine. That means that, as a result of its long intercultural history and the influences it received from the immigrants coming from Asia and Africa, Peru’s gastronomy mixes both the local and the foreign cultures in its dishes.
If your mind is set on trying Peruvian food in your kitchen, this might be the perfect option. Arroz chaufa is, of course, a rice-based dish and it is really simple to make. You’ll just need one or two pots, some white rice, vegetables and ginger.
That’s right, ginger is one of the basic ingredients in this gastronomy and it is used for both sweet and savory dishes. Now, if you’ve never thought of using ginger other than in a hot tea, this is a sign to start!
- 1 1/2 cups of white rice.
- 3 cups of water.
- 3 tbsp of vegetable oil.
- 4 eggs.
- 3 cups of chopped chicken thighs.
- Salt to taste.
- Black pepper to taste.
- 1 onion.
- 1 red or green pepper.
- 1 clove of garlic.
- Fresh ginger to taste.
- 2 green onions.
- 2 tbsp of soy sauce.
- 2 tsp of sesame oil.
- 1 tsp of cumin.
- ½ tbsp of sugar.
- Take a big pot and pour three cups of water. Salt it and bring to a boil. Once it boils, add the rice and cook for fifteen minutes or until done.
- As the rice is cooking, take a large saucepan and pour some extra virgin olive oil and take it to a medium heat.
- Take four eggs, all of them and place them on the preheated saucepan. Break them up and scramble them. When they are done, remove from the saucepan and set them aside.
- Always using the same skillet, pour some more olive oil and now brown the previously chopped chicken thighs.
- Season the thighs with some salt and pepper and cook over medium-heat until they are almost fully cooked.
- In the meantime, wash and chop up the red bell pepper. It can be green and you can use both. Set aside.
- Do the same with the onion and the green onions.
- Take two cloves of garlic and mince them and zest the fresh ginger. Set everything aside.
- When you finish cooking the thighs, remove and set aside. In that same skillet, place the chopped vegetables, except for the green onions, together with the garlic and the ginger. Cook everything together for a couple of minutes.
- Now add the green onions and season everything with salt.
- As that is cooking, take a bowl and place the sesame oil and the soy sauce and mix.
- Add half a tablespoon of sugar and one teaspoon of cumin. Integrate to form a sauce which you’re going to take to the skillet. Pour all over the vegetables.
- Now it’s time to bring back everything you’ve set aside. Add the rice to the skillet and add the chicken thighs. Let everything cook so that it heats up for a couple of minutes.
- Once done, turn the heat off and add the scrambled eggs.
- Top everything with some green onions and serve!
Try this classic Peruvian recipe and let us know what you think in the comment section!