Best peruvian dish

Arroz con Pollo

Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic...

Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.[1][2][3][4][5] There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there. Annatto is frequently used in Puerto Rican cooking especially in rice dishes like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). Beer is used in many Puerto Rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). Many Puerto Rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo. Food writer Elisabeth Lambert Ortiz, pointing out the international aspects of the dish, notes the origin of arroz con pollo in the Spanish forms of pilaf, already reflecting international influences: chicken was brought from India and rice from Asia; saffron (used for the yellow colour in Spain, instead of annatto) was introduced by Phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the Americas.

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Arroz Chaufa

Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Chinese-fried rice dish. It is a chifa style dish, a Chinese cuisine.[1] It consists of...

Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Chinese-fried rice dish. It is a chifa style dish, a Chinese cuisine.[1] It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and chicken, quickly cooked at a high flame, often in a wok with soy sauce and oil. It is derived from Chinese cuisine due to the influx of Chinese immigrants to Peru. One who is specialized in the art of making chaufa is known as a chaufero. Dark soy sauce is preferred for use with Peruvian fried rice. Meats typically used are usually pork, beef, chicken, and shrimp. In some regions the rice is replaced with quinoa or pearled wheat while in others, rice is mixed with noodles. The word "chaufa" comes from the Chinese word "chaofan" (Simplified Chinese: 炒饭, Traditional Chinese: 炒飯, Pinyin: chǎofàn, Cantonese: Cháau Faahn), literally "(stir) fried rice".

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