Peruvian Chicken Arroz Chaufa by Nachocookin

Ingredients

• 6 lbs boneless, skinless chicken thighs, diced bite-size
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp soy sauce (for pre-seasoning)
• 6 cup uncooked jasmine rice (yields 13-15 cups cooked)
• 8 cloves garlic, finely minced
• 3 tbsp fresh ginger, grated
• 1 large red onion, small dice
• 2 bunches green onions, whites separated from greens
• 8 large eggs
• 1/4 tsp salt (for eggs)
• 3/4 cup soy sauce
• 2 tbsp oyster sauce
• 2 tsp sesame oil
• 1 tbsp rice vinegar (optional)
• 1/2 cup beef tallow
• 1 cup ají amarillo sauce
• 1 cup ají rojo sauce

Instructions

1. Pre-season the chicken: In a bowl, toss the diced chicken with 2 tbsp kosher salt, 1 tbsp black pepper, and 2 tbsp soy sauce. Refrigerate lightly covered for 30-60 minutes. Before cooking, pat the chicken dry.
2. Prepare the rice: Rinse the jasmine rice well and cook it slightly on the firmer side. Spread the cooked rice on a sheet tray to cool completely, then refrigerate uncovered overnight. Cold, day-old rice is critical for the best fried rice texture
3. Sear the chicken: Heat a wok or large flat-top pan over high heat until ripping hot. Add 2-3 tbsp beef tallow. Add the chicken in batches, ensuring not to overcrowd the pan. Let it sit undisturbed for a few minutes to get real browning and caramelization, then stir and cook through, about 5-7 minutes per batch. Remove the cooked chicken and set aside.
4. Scramble the eggs: Add 1 tbsp beef tallow to the hot pan. Pour in the beaten eggs with 1/4 tsp salt. Quickly soft scramble the eggs until just set, about 1-2 minutes. Remove and set aside.
5. Build the flavor base: Add 1-2 tbsp more beef tallow to the pan if needed. Add the minced garlic and grated ginger, stir-frying for only 20 seconds. Immediately add the diced red onion and green onion whites, stir-frying hard on high heat for 1-2 minutes until fragrant.
6. Add the rice: Add the cold, day-old rice to the pan. Break up any clumps and toss aggressively on high heat for 5-7 minutes, allowing some rice to sit against the pan to slightly toast and develop a smoky flavor.
7. Sauce it: Pour in 3/4 cup soy sauce, 2 tbsp oyster sauce, 2 tsp sesame oil, and 1 tbsp rice vinegar (if using). Toss until the rice is evenly colored to a lightly dark brown, ensuring it's not soaked. Taste and adjust soy sauce if needed.
8. Bring it together: Add the seared chicken, scrambled eggs, and green onion tops back into the pan with the rice. Toss on high heat for 2-3 more minutes to combine and allow all ingredients to heat through and develop a slight smokiness
9. Finish and serve: Plate the Arroz Chaufa. Drizzle ají amarillo sauce and ají rojo sauce lightly over the top. Serve immediately with extra sauces on the side for individual preference.