This exquisite dish is a perfect example of how Peruvians have taken traditional dishes from other cultures and put their own signature on it to make it their own. Due to the fact that this dish has become so popular and is served in most Peruvian restaurants, it is not uncommon to find many variations of Arroz Chaufa.
- Servings- 2
- Prep and cook time – 1.5 hours
- 1 tablespoon of canola oil.
- 1 cup of chicken that has been both cooked and shredded
- 2 tablespoons of salami (can be obtained at any deli)
- 1 tablespoon of minced garlic
- 2 table spoons of almonds (prepare the almonds by cutting them into slivers)
- ¼ cup of chicken stock
- 1 cup of steamed white rice (this should be prepared before any other cooking is done)
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of pineapple juice
- 12 pieces of pineapple.
- 1 egg
- 2 scallions
- 2 cilantro sprigs
- As mentioned above make sure to prepare the steamed white rice first.
- Using a non-stick pan, with the one egg make a thin omelet. One the omelet is cooked cut it into small squares. (set the egg aside after it cut to be used later)
- Saute the chicken, almonds, salami, and ginger in a skillet with canola oil. Do this over medium heat for 3 minutes or until the chicken and almonds begin to brown.
- Add the chicken stock to the skillet and after that stir in the steamed white rice.
- Add the eggs that you cut earlier along with the pieces of pineapple (make sure to mix the egg and pineapple with the rest of the ingredients well)
- Add soy sauce along with the pineapple juice. Stir all the ingredients and remove the skillet from the heat.
- Serve the dish warm and garnish the top of each servings with both scallions and cilantro.