Fiery Peruvian Arroz Chaufa with Rocoto Chili Sauce

Name: Fiery Peruvian Arroz Chaufa with Rocoto Chili Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups cooked white rice; 2 tbsp vegetable oil; 1 red bell pepper; 1 green bell pepper; 1 onion; 2 eggs; 1 lb chicken breast; 2 tbsp soy sauce; 2 green onions; 3 rocoto chilies; 1 garlic clove; 1 tbsp lime juice; 1 tbsp olive oil; Salt and pepper

A Spicy Fusion of Peruvian and Chinese Flavors

Arroz Chaufa is a vibrant and spicy Peruvian take on fried rice, enhanced by the bold rocoto chili sauce. This dish combines delicious Asian influences with Latin American fire.

1 h 30 min
4
Intermediate

Ingredients

For the Arroz Chaufa

2 cups cooked white rice

(preferably day-old)

2 tbsp vegetable oil

1 red bell pepper

diced

1 green bell pepper

diced

1 onion

finely chopped

2 eggs

beaten

1 lb chicken breast

sliced into thin strips

2 tbsp soy sauce

2 green onions

chopped

For the Rocoto Chili Sauce

3 rocoto chilies

seeds removed and finely chopped

1 garlic clove

minced

1 tbsp lime juice

1 tbsp olive oil

Salt and pepper

to taste

Preparation

Marinating the Chicken

Combine Ingredients

In a bowl, combine the chicken strips with 1 tbsp soy sauce.

Marinate

Let it marinate in the refrigerator for at least 30 minutes.

Preheat Skillet

Preheat a skillet with vegetable oil over medium heat.

Preparing the Vegetables

Dice Peppers

Dice both the red and green bell peppers evenly.

Chop Onion

Chop the onion finely.

Beat Eggs

Beat the eggs lightly and set aside.

Cooking Process

Frying the Chicken

Heat oil in a wok, stir-fry the marinated chicken until cooked through and golden brown.

Sautéing Vegetables

In the same wok, add more oil if needed, sauté the bell peppers and onions until tender.

Combining the Ingredients

Add the beaten eggs, stir continuously until scrambled, then mix in the cooked rice, remaining soy sauce, and cooked chicken, ensuring all ingredients are well combined.

Plating & Serving