Rustic Peruvian Chicken Chaufa with Scallion and Soy Adobo
This dish merges the comforting taste of Peruvian cooking with the aromatic essence of Chinese fried rice for a hearty, satisfying meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Marinade Ingredients
Combine soy sauce, garlic, ginger, and lime juice in a bowl.
- 2
Coat the Chicken
Add sliced chicken and coat thoroughly.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes.
Preparing the Fried Rice Base
- 1
Heat Oil
In a large pan, heat oil over medium heat.
Tip: Ensure rice is cold and dry for best results.
- 2
Scramble Eggs
Add beaten eggs, scramble them until firm, then set aside.
- 3
Sauté Vegetables
Add more oil if necessary and sauté bell pepper till tender.
Tip: Use a wok for better heat distribution if available.
How to Make Rustic Peruvian Chicken Chaufa with Scallion and Soy Adobo
Total time: 2 h · Yields 4 servings
- 1
Cooking the Chicken
Stir-fry marinated chicken in a separate pan until fully cooked.
- 2
Preparing the Rice
Add cold rice to the vegetables in the pan and stir well.
- 3
Combining Ingredients
Mix in cooked chicken, scrambled eggs, and additional soy sauce. Stir everything together.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the chicken can be marinated a day before and the rice prepared in advance.
What can I substitute for chicken?
You can use beef or tofu as an alternative protein source.
Is there a gluten-free version?
Simply use gluten-free soy sauce to make this dish gluten-free.
Can I reheat this dish?
Yes, reheat on the stovetop over medium heat or in a microwave until warmed through.
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