Chaufa Parrillero
La Pollada del Fin de Semana (The Weekend Gatherings)
There is a distinct, intoxicating smell to a Peruvian weekend pollada—fat hitting coals, smoke hanging heavy in the backyard air. Chaufa parrillero is the Tuesday-night, indoor answer to that craving, marrying the intense, high-heat stir-fry of the traditional chifa wok with the deeply rendered, smoky pork fat of the Latin barbecue. It is unpretentious, incredibly fast, and relies entirely on one uncompromising rule: you must use yesterday's cold rice to ensure every grain fries up distinct, charred, and unapologetically savory.
Before you start
Cook your rice a day in advance.
Fresh, warm rice will turn into a sticky mush the second it hits the pan. The starches need a night in the fridge to firm up and separate.
Prep your station entirely before you begin cooking.
Chaufa moves lightning-fast once the heat is on, and leaving the stove to chop an ingredient will result in burnt garlic or soggy rice.
Ingredients
- long-grain white rice4 cup
- neutral cooking oil2 tbsp
- large eggs3
- thick-cut bacon3
- Latin-style chorizo2
- boneless skinless chicken thighs1/2 lb
- fresh ginger1 tbsp
- garlic1 tbsp
- scallions1 bunch
- red bell pepper1/2 med
- soy sauce3 tbsp
- oyster sauce1 tbsp
- Chinese five-spice powder1/2 tsp
- sugar1/2 tsp
- toasted sesame oil1 tsp
Method
- 01
Whisk the sauces and spices together in a small bowl.
Combine the soy sauce, oyster sauce, five-spice powder, and sugar so the mixture is ready to pour when the pan is screaming hot.
- 02
Fry the beaten eggs into a thin omelet.
Heat a large cast-iron skillet or flat-bottomed wok over medium-high heat with half of the neutral oil, pour in the eggs, swirl to coat the pan, and flip once the bottom is set. Remove the omelet to a board, chop it into small squares, and set aside.
- 03
Render the bacon and chorizo until crispy and deeply browned.
Return the skillet to medium-high heat, drop in the meats, and let them sizzle for 3 to 4 minutes. Remove the meats with a slotted spoon, leaving the smoky, rendered fat in the pan.
- 04
Sear the cubed chicken in the rendered pork fat.
Turn the heat to high, drop the chicken in a single layer, and let it sear untouched for 2 minutes to build a crust before tossing to cook through. Remove and set aside with the chorizo.
- 05
Fry the ginger, garlic, bell pepper, and the white parts of the scallions.
Drop the aromatics into the hot fat, adding the remaining neutral oil if the pan looks dry, and stir constantly for 30 to 45 seconds until wildly fragrant, taking care not to burn the garlic.
- 06
Add the cold rice and press it flat against the hot pan to toast.
Toss the rice in the aromatic oil, then let it sit for 30 seconds to slightly char before tossing again, repeating this process for about 3 minutes until heated through.
- 07
Return the meats and eggs to the pan, then pour the sauce around the hot edges.
Pouring the sauce on the hot rim of the pan sears the soy sauce, mimicking the signature breath of the wok. Toss everything vigorously until the rice is uniformly dark.
- 08
Remove from the heat, drizzle with sesame oil, and fold in the dark green scallion tops.
The residual heat will wilt the scallions perfectly while keeping their fresh crunch; serve immediately.
Notes
Seek out coarse Latin-style chorizo.
Look for Argentine, Uruguayan, or Colombian sausage at a local market; if unavailable, a mild, sweet Italian pork sausage is the best standard supermarket substitute.
Do not overcrowd the pan.
Standard American stoves lack the heat output of a Lima street cart, so using a wide, heavy flat-bottomed skillet instead of a round wok is crucial to maintain heat and achieve a proper sear.
From Cook Peruvian in America.