Arroz Chaufa Casero by @luchokooc

40 min

4 servings

🍖

450 g

Pork belly

🍗

600 g

Chicken breast

🧂

3 g

Salt

🌶️

2 g

Paprika

🧅

240 ml

Long green onion

🫑

150 g

Red bell pepper

🫚

15 g

Ginger

🧄

15 ml

Garlic seasoning sauce

🫛

160 g

Peas

🥚

150 g

Eggs

🍚

790 g

Cooked rice

🥢

30 ml

Soy sauce

🫘

30 ml

Teriyaki sauce

🌿

15 g

Cilantro

  1. Cut
    • pork belly
    • chicken breast
    • green onion

    Cut the pork belly into bite-size cubes and dice the chicken breasts, green onion, and red bell pepper.

  2. Heat
    • pork belly

    Heat the frying pan over medium-high heat and cook the pork belly cubes until caramelized and browned on every side, about 8 minutes.

  3. Transfer
    • pork belly

    Transfer the browned pork belly to a mixing bowl and reserve its rendered fat in the frying pan.

  4. Season
    • chicken breast
    • salt

    Season the diced chicken breast with salt and paprika, coating all pieces evenly.

  5. Cook
    • chicken breast

    Cook the seasoned chicken in the same frying pan until deeply golden and cooked through, about 6 to 8 minutes.

  6. Transfer
    • chicken breast
    • pork belly

    Transfer the cooked chicken to the bowl with the pork belly and keep warm.

  7. Whisk
    • eggs

    Whisk the 3 eggs and cook them in the frying pan as a thin omelet until just set, about 2 minutes.

  8. Slice
    • eggs

    Slice the egg omelet into thin strips and reserve them with the cooked meats.

  9. Add
    • green onion
    • red bell pepper
    • fresh ginger

    Add the green onion, red bell pepper, fresh ginger, garlic seasoning sauce, and cooked green peas to the frying pan.

  10. Stir-fry
    • green onion
    • red bell pepper
    • fresh ginger

    Stir-fry the vegetables over medium-high heat for 5 minutes, stirring frequently until softened but still vibrant.

  11. Add
    • cooked day-old white rice

    Add the day-old cooked white rice and break up all rice clumps with the spatula.

  12. Return
    • pork belly
    • chicken breast
    • eggs

    Return the pork belly, chicken, and egg strips to the frying pan and toss until evenly combined.

  13. Pour
    • soy sauce
    • cooked day-old white rice

    Pour in the soy sauce and teriyaki sauce, then stir-fry for 3 to 4 minutes until the rice is hot and evenly seasoned.

  14. Add
    • fresh cilantro

    Add the fresh cilantro and toss the arroz chaufa once more before serving hot.

Arroz Chaufa Casero by @luchokooc

40 min

4 servings

🍖

450 g

Pork belly

🍗

600 g

Chicken breast

🧂

3 g

Salt

🌶️

2 g

Paprika

🧅

240 ml

Long green onion

🫑

150 g

Red bell pepper

🫚

15 g

Ginger

🧄

15 ml

Garlic seasoning sauce

🫛

160 g

Peas

🥚

150 g

Eggs

🍚

790 g

Cooked rice

🥢

30 ml

Soy sauce

🫘

30 ml

Teriyaki sauce

🌿

15 g

Cilantro

Preparation Steps

  1. Step 1/14

    Cut the pork belly into bite-size cubes and dice the chicken breasts, green onion, and red bell pepper.

    🍖pork belly
    🍗chicken breast
    🧅green onion
    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat the frying pan over medium-high heat and cook the pork belly cubes until caramelized and browned on every side, about 8 minutes.

    🍖pork belly
    🍳frying pan
    🥄spatula

  3. Step 3/14

    Transfer the browned pork belly to a mixing bowl and reserve its rendered fat in the frying pan.

    🍖pork belly
    🥄spatula
    🥣mixing bowl
    🍳frying pan

  4. Step 4/14

    Season the diced chicken breast with salt and paprika, coating all pieces evenly.

    🍗chicken breast
    🧂salt
    🌶️paprika
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  5. Step 5/14

    Cook the seasoned chicken in the same frying pan until deeply golden and cooked through, about 6 to 8 minutes.

    🍗chicken breast
    🍳frying pan
    🥄spatula

  6. Step 6/14

    Transfer the cooked chicken to the bowl with the pork belly and keep warm.

    🍗chicken breast
    🍖pork belly
    🥄spatula
    🥣mixing bowl

  7. Step 7/14

    Whisk the 3 eggs and cook them in the frying pan as a thin omelet until just set, about 2 minutes.

    🥚eggs
    🍳frying pan
    🥄spatula
    🥣mixing bowl

  8. Step 8/14

    Slice the egg omelet into thin strips and reserve them with the cooked meats.

    🥚eggs
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  9. Step 9/14

    Add the green onion, red bell pepper, fresh ginger, garlic seasoning sauce, and cooked green peas to the frying pan.

    🧅green onion
    🫑red bell pepper
    🫚fresh ginger
    🧄garlic seasoning sauce
    🫛cooked green peas
    🍳frying pan
    🥄spatula
    🥄measuring cups
    🥄measuring spoons

  10. Step 10/14

    Stir-fry the vegetables over medium-high heat for 5 minutes, stirring frequently until softened but still vibrant.

    🧅green onion
    🫑red bell pepper
    🫚fresh ginger
    🧄garlic seasoning sauce
    🫛cooked green peas
    🍳frying pan
    🥄spatula

  11. Step 11/14

    Add the day-old cooked white rice and break up all rice clumps with the spatula.

    🍚cooked day-old white rice
    🍳frying pan
    🥄spatula
    🥄measuring cups

  12. Step 12/14

    Return the pork belly, chicken, and egg strips to the frying pan and toss until evenly combined.

    🍖pork belly
    🍗chicken breast
    🥚eggs
    🍳frying pan
    🥄spatula

  13. Step 13/14

    Pour in the soy sauce and teriyaki sauce, then stir-fry for 3 to 4 minutes until the rice is hot and evenly seasoned.

    🥢soy sauce
    🫘teriyaki sauce
    🍚cooked day-old white rice
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  14. Step 14/14

    Add the fresh cilantro and toss the arroz chaufa once more before serving hot.

    🌿fresh cilantro
    🍳frying pan
    🥄spatula

Composition

Ingredients

Types

Meat, Seasoning, Vegetables, Condiment, Eggs

Ingredients

Pork belly, Chicken breast, Salt, Paprika, Long green onion, Red bell pepper, Ginger, Garlic seasoning sauce, Peas, Eggs, Cooked rice, Soy sauce, Teriyaki sauce, Cilantro

Notes

Pork belly (cut into cubes), Chicken breast (cut into cubes, seasoned with salt and paprika to taste), Salt (to taste), Paprika (to taste), Long green onion (chopped), Red bell pepper (diced), Garlic seasoning sauce (Salsa Sazonadora de Ajo de Aderezos), Peas (previously cooked), Eggs (made into an omelette), Cooked rice (from the day before), Soy sauce (combined with teriyaki sauce), Teriyaki sauce (amount not specified separately from soy sauce), Cilantro (to finish)

Allergens

Soy, Egg, Gluten

Dietetics

Dietary regimen

High-protein

Calories

760 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 76g, Fat: 32g, Fiber: 5g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 1680mg, Iron: 4.2mg, Potassium: 610mg, Calcium: 75mg

Vitamins

Vitamin C: 42mg, Vitamin A: 180mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, spatula, mixing bowl, measuring cups, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Peruvian, Latin American

Geographic

Peru, South America

Various

Aspect

Texture

Tender, Chewy, Fluffy, Crisp

Flavors

Savory, Smoky, Salty, Sweet, Umami, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours,Discard if held above 90°F or 32°C for more than 1 hour), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 40°F or 4°C,Reheat until steaming hot), freezer : 2 months (Store in freezer-safe airtight containers,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)