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Arroz Chaufa Peruana (Peruvian Seafood Rice)

Delicious Peru Food - Main Dishes

As part of our ongoing taste treat excuse for eating yummy things, we are adding this page on Arroz Chaufa Peruana (Peruvian/Chinese Seafood Rice), a Peru Food Main Course!




Peruvian main food recipes include the common items but mixed in a new way as well as the exotic...

Nov 1, 2011 -  Frommer's votes Lima, Peru the top Food & Drink Destination for 2012. We recommend spending some time in Lima and taking a culinary tour to see why!


On these recipe pages, we will try to stick with recipes that use ingredients you can find in your area. If that's not possible, we will also try to list substitutes that can be used without changing the flavor of your Peruvian Seafood Rice.

Please help out by contributing your recipes or substitute ingredients. Click Here

Delicious main dishes are the heart of any meal. Try these great dishes in conjunction with a small salad, soup, and a "postre" or desert.

Peruvian meals are best accompanied by one of the typical fruit drinks such as chicha morada or papaya or melon juice.

Recipes from Lima, Peru's capital, have earned it the title of the Cuisine Capital of the Western Hemisphere, but every region has its own twist on main foods as well as their own recipes in many cases.


Peru Food arroz chaufa peruvian seafood rice

Arroz Chaufa Peruana (Peruvian Seafood Rice)

Ingredients (serves aprox. four):

A specialty of the Peruvian Coast
4 cups white rice cooked and cooled
120 gr lobster meat in pieces
120 gr Chicken
120 gr roasted pork
3 eggs, scrambled
2 tsp (cebollita para incurtir picada)


2 tbs Chinese onion, chopped (white part)
3 tbs Chinese onion, chopped (green part)
1 tsp sugar
1 tbs sillao or soy sauce
4 tbs oil
1 tbs Pisco or white wine
Salt, pepper and seasoning to taste

Preparation:

  • Season the lobster with salt, 1 pinch of sugar, and 1 tbs of pisco. Let sit 5 min then sautee it in a little oil until it is cooked. Reserve.

  • Heat 1 tsp oil in a frying pan over medium heat.  Add the eggs, swirling the pan until they cover the surface. Cook over medium heat until they thicken and the lower part becomes golden. Remove and cut into bite-size pieces.

  • Add 1 tsp oil to the pan. When hot, fry the cebollita china and chopped pork for 3 min. remove and reserve.

  • Add 2 tsp oil and sautee the rice over medium heat. Remove and separate any balls that may have formed in the rice.

  • Add the sillao, seasoning, salt, sugar, and rice to the pan and stir for 1-3 minutes more.

  • Add the other meat and lobster and the egg pieces.
Mix well. Add the green onion pieces. Remove from pan and serve.



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