Introduction
Welcome to this delicious recipe for Peruvian Fried Rice and Charcoal Grilled Chicken. This mouthwatering dish combines the flavors of perfectly seasoned rice with succulent grilled chicken, resulting in a meal that is both satisfying and bursting with traditional Peruvian flavors. Whether you are a fan of Peruvian cuisine or simply looking to try something new, this recipe is sure to impress your taste buds.
Ingredients
For the Peruvian Fried Rice:
– 2 cups of cooked white rice
– 1 cup of diced chicken breast
– 1 cup of mixed vegetables (such as carrots, peas, and corn)
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of oyster sauce
– 2 tablespoons of vegetable oil
– Salt and pepper to taste
For the Charcoal Grilled Chicken:
– 4 chicken thighs
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 teaspoon of paprika
– 1 teaspoon of cumin
– 1 teaspoon of dried oregano
– Salt and pepper to taste
Steps
1. Start by marinating the chicken thighs. In a bowl, combine the olive oil, minced garlic, paprika, cumin, dried oregano, salt, and pepper. Mix well.
2. Add the chicken thighs to the marinade and ensure they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour.
3. While the chicken is marinating, prepare the Peruvian Fried Rice. Heat the vegetable oil in a large pan or wok over medium heat.
4. Add the minced garlic to the pan and sauté until fragrant. Then, add the diced chicken breast and cook until it is no longer pink.
5. Next, add the mixed vegetables to the pan and stir-fry for a few minutes until they are tender-crisp.
6. Add the cooked white rice to the pan, breaking up any clumps. Stir in the soy sauce and oyster sauce, ensuring that the rice and vegetables are evenly coated.
7. Cook the fried rice for a few more minutes, stirring constantly, until it is heated through. Season with salt and pepper to taste.
8. While the fried rice is cooking, preheat your grill to medium-high heat. Remove the chicken thighs from the marinade and place them on the grill.
9. Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C) and have a nice charred appearance.
10. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving.
11. Serve the Peruvian Fried Rice alongside the Charcoal Grilled Chicken for a complete and satisfying meal.
Variations
There are endless variations you can try to customize this recipe to your liking. Here are a few ideas:
– Add some diced bell peppers or onions to the Peruvian Fried Rice for extra flavor and texture.
– For a spicier kick, add some chopped chili peppers or a dash of hot sauce to the marinade for the grilled chicken.
– Experiment with different vegetables in the fried rice, such as broccoli, green beans, or zucchini.
– If you prefer a vegetarian version, you can omit the chicken and add tofu or tempeh instead.
Tips
– To ensure perfectly cooked rice for the fried rice, use day-old rice that has been refrigerated overnight. This helps to dry out the rice slightly and prevents it from becoming mushy.
– Make sure to preheat your grill before cooking the chicken. This allows for even cooking and helps to create those beautiful grill marks.
– If you don’t have a grill, you can also cook the chicken thighs in a grill pan or even bake them in the oven.
– Feel free to adjust the seasonings in the marinade and fried rice according to your taste preferences. Add more soy sauce for a saltier flavor or increase the amount of garlic for an extra kick.
Conclusion
Peruvian Fried Rice and Charcoal Grilled Chicken is a delightful combination of flavors that will transport your taste buds to the vibrant streets of Peru. This recipe offers a perfect balance of textures and tastes, from the savory and aromatic fried rice to the juicy and flavorful grilled chicken. Whether you are cooking for yourself or entertaining guests, this dish is sure to be a crowd-pleaser. So fire up the grill, grab your wok, and get ready to experience the irresistible flavors of Peruvian cuisine.
FAQs
Q: Can I use brown rice instead of white rice for the fried rice?
A: Absolutely! Brown rice is a great alternative and adds a nutty flavor to the dish. Just keep in mind that brown rice takes longer to cook, so adjust your cooking time accordingly.
Q: Can I use boneless, skinless chicken breasts instead of thighs for the grilled chicken?
A: Yes, you can use chicken breasts if you prefer. However, keep in mind that chicken thighs tend to be more flavorful and juicy.
Q: Can I make the fried rice and grilled chicken ahead of time?
A: While it is best to enjoy the fried rice and grilled chicken immediately after cooking, you can prepare certain elements in advance. Cook the rice and marinate the chicken ahead of time, but make sure to cook the chicken just before serving for the best results.
Q: Can I freeze the leftovers?
A: Yes, you can freeze any leftover fried rice or grilled chicken. Just place them in airtight containers or freezer bags and store them in the freezer for up to 3 months. Thaw and reheat before serving.
Peruvian Fried Rice and Charcoal Grilled Chicken
A delicious Peruvian dish that combines perfectly seasoned rice with succulent grilled chicken, bursting with traditional Peruvian flavors.
Ingredients
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2 cups cooked white rice
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1 cup diced chicken breast
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1 cup mixed vegetables (carrots, peas, corn)
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2 cloves garlic, minced
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1 tablespoon soy sauce
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1 tablespoon oyster sauce
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2 tablespoons vegetable oil
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Salt and pepper to taste
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4 chicken thighs
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2 tablespoons olive oil
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1 teaspoon paprika
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1 teaspoon cumin
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1 teaspoon dried oregano
Directions
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Start by marinating the chicken thighs. Combine olive oil, minced garlic, paprika, cumin, dried oregano, salt, and pepper in a bowl. Mix well.
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Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.
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Prepare the Peruvian Fried Rice. Heat vegetable oil in a pan, sauté garlic, add chicken breast, cook, add mixed vegetables, stir-fry, add cooked rice, soy sauce, oyster sauce, cook until heated through. Season with salt and pepper.
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Preheat grill to medium-high heat. Grill marinated chicken thighs for 6-8 minutes per side until internal temperature reaches 165°F (74°C) and charred appearance.
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Let the chicken rest for a few minutes before serving.
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Serve the Peruvian Fried Rice alongside the Charcoal Grilled Chicken.
