Arroz Chaufa with Chicken

Ingredients

• 1¼ lb boneless, skinless chicken thighs
• 1½ cup long grain white rice
• 3 eggs
• 4 green onions
• 1 red bell pepper
• 3 clove garlic
• 1 tbsp ginger
• ⅓ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 3 tbsp vegetable oil
• 1 tsp aji amarillo paste (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Cook rice according to package directions. Spread cooked rice on a baking sheet to cool and dry slightly.
2. Dice chicken thighs into 1-inch pieces. Season with salt and pepper. Mince garlic and ginger. Slice green onions, separating whites and greens. Dice red bell pepper.
3. Whisk eggs in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set, then remove and set aside.
4. Add 1 tablespoon vegetable oil to the skillet. Cook chicken until browned and cooked through, then remove and set aside.
5. Add remaining 1 tablespoon vegetable oil to the skillet. Add garlic, ginger, green onion whites, and red bell pepper. Stir-fry for 2-3 minutes until fragrant and slightly softened.
6. Add the cooled rice, cooked chicken, and scrambled egg back to the skillet. Pour in soy sauce, oyster sauce, sesame oil, and aji amarillo paste (if using). Stir-fry for 3-5 minutes, breaking up any clumps of rice, until everything is well combined and heated through.
7. Stir in the green onion greens. Taste and adjust seasoning if needed.
8. Serve immediately.