Recipe: Peruvian Rice and Chicken (Chaufa de Pollo)

ARROZ CHAUFA (CHAUFA RICE)

2 cups of white rice
2 1/2 cups of water
3 large eggs
2 tsp. of chopped garlic
1 bundle of green onions
1 1/2 cup sliced Fri Chik or other chicken substitute
1 pinch of ground ginger
salt for seasoning
1/3 cup soy sauce

Fry the garlic with a little oil in a saucepan. Add 2 1/2 cups of hot water and wait until that is boiling. Add the rice. Once the water has returned to a boil again turn the stove to a low heat and cover until cooked.

Beat the eggs. Fry them one by one in a small pan or three together in a large pan. Take the eggs out and cut them into very small squares.

Chop the green onion finely. Pour a little oil in a hot pan, fry green onion and ginger. Don't over fry, they must stay tender. Pour in soybean sauce. Add the Fry Chik. Add all the other ingredients and let it cook for five minutes over low heat.

Adapted from source: A Peruvian Meal

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PERUVIAN RICE AND CHICKEN

8 chicken pieces
1/2 cup oil
1 med-sized onion chopped
3 chopped garlic cloves
1/2 cup green aj (blended / liquified)
1 cup chopped culantro
2 red bell peppers (one chopped, the other one in long thn rows for decoration)
3 cups rice
1 cup peas
1/2 cup of corn "teeth" (the edible part of the corn) - (our corn is white and it's called choclo)
2 1/2 cups boiling water
1/2 cup beer
salt & pepper

Fry the chicken pieces with salta and pepper in hot oil. Once fried, leave them aside.

In the same oil fry the garlic, onion, aji and culantro until they take on a brown color.

Put the chicken pieces back in the mix, stir, add beer and continue to cook until the chicken is done.

Remove the chicken pieces but don't let them cool down.

Add rice, peas, choclo and pepper (the chopped one)

Add the water, taste for flavor and cook for 20 minutes until the rice is done.

Serve the rice with hot chicken and decorate with the long pepper rows.