Arroz Chaufa (Fried Rice with Chicken and Bell Pepper)
After laborers flocked from China to Peru in the mid-1800s, a blend of Chinese and Peruvian cuisine known as Chifa was born. This simple version of arroz chaufa (fried rice) focuses on chicken thighs and red bell pepper, but other varieties might embrace sliced hot dogs, shrimp or strips of meat. The key to this recipe, and other fried rice recipes, is keeping the cooking surface hot. This is easy to achieve when using a powerful wok burner in a professional kitchen, but at home, this means cooking things in smaller batches. If you need to serve more people, multiply the recipe as needed, but make sure to cook the rice in several batches to allow it to crisp rather than steam. (You can hold the prepared rice covered in foil in a warm oven.)
Ingredients
- 4tablespoons neutral oil, like grapeseed
- 2large eggs, beaten
- Kosher salt
- 1medium red bell pepper, stem and seeds removed, roughly chopped
- 1/2pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1(2-inch) piece fresh ginger, peeled and finely chopped
- 4garlic cloves, finely chopped
- 1bunch scallions, trimmed and thinly sliced, white and green portions separated
- 1tablespoon ground cumin
- 1teaspoon ground white pepper, plus more for seasoning
- 1teaspoon granulated sugar
- 1/4teaspoon MSG (optional)
- 2cups cooked white rice, cooled
- 2tablespoons soy sauce or tamari, plus more for seasoning
- 1tablespoon sesame oil
Directions
In a large skillet or wok, heat 1 tablespoon neutral oil over high until shimmering. Add the eggs, season with a pinch of salt and cook until fully cooked, flipping over once halfway through, about 2 minutes. Transfer to a cutting board, roughly chop it into small pieces and set aside.
Return the pan to high heat and add another tablespoon of neutral oil. Add the bell pepper, season with a pinch of salt and cook, frequently stirring, until lightly charred along the edges and softened, 3 to 5 minutes; transfer to a bowl.
Return the pan to high heat and add the remaining 2 tablespoons neutral oil. Add the chicken, season with a pinch of salt and cook, frequently stirring, until golden brown and cooked through, about 5 minutes.
Add the ginger, garlic and scallion whites; cook, frequently stirring, until fragrant and softened, 2 to 4 minutes. Add the cumin, white pepper, sugar and MSG (if using) and stir to combine.
Break up the cooled rice with your hands, so the grains are separate, then add to the pan. Stir frequently so all the ingredients are well incorporated and each grain of rice is coated in fat. Add the soy sauce and sesame oil along the outside perimeter of the pan and toss to combine. Cook, frequently stirring, until some of the rice starts to crisp and turn toasty, 5 to 8 minutes. Add the eggs, bell pepper and scallion greens to the rice; toss to combine.
Cook for another minute, then taste and adjust seasoning with salt, soy sauce and white pepper as needed. Serve immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 23 gramsCalories: 419Saturated Fat: 3 gramsUnsaturated Fat: 19 gramsSodium: 624 milligramsSugar: 3 gramsFiber: 2 gramsCarbohydrate: 35 gramsProtein: 19 grams
Source: https://cooking.nytimes.com/recipes/1024042-arroz-chaufa-fried-rice-with-chicken-and-bell-pepper