Tired of chefs and chefs cooking? People Cook is your section: in it you will only see people cooking, doing interesting things, but not related to the world of gastronomy. In previous episodes we had Samantha Hudson, El Mundo Today, Ladilla Rusa or Luc Loren, and today it’s Rocío Quillahuaman’s turn.
This illustrator and cartoonist “animates people she doesn’t like” — featured in her Twitter bio — has a legion of fans who love her scathing videos of exploding heads, and has just published her first book, Brown (Blackie Books), she tells about her experiences as a Peruvian migrant in Barcelona. The recipe he prepared for us is a classic from his country of origin: chauffa rice. In industrial quantities, it won’t leave anyone hungry, as you can see in the video above.
ROCIO QUILLAHUAMAN CHAUFA RICE
Ingredients
- 4 cups rice (about 750 grams)
- 1 chicken breast
- 6 sausages
- 5 eggs
- 2 cloves of garlic
- 1 piece of fresh ginger
- Siyau (Peruvian soy sauce)
- chives
- cumin
- Sugar
- olive oil
- salt and white pepper
Preparation
Peel the ginger and cut into small cubes.Cut the chicken into small pieces. Place in a bowl and season with salt, white pepper, cumin, half the ginger and a good dash of siyau. Leave to rest in the fridge for at least half an hour.Heat a good dash of olive oil in a large saucepan. Lightly sweat the chopped garlic and the remaining ginger with a teaspoon of salt.Add the rice and 6 cups water (about 1.5 liters), stir and cook over low heat, almost completely covered. When it’s almost done, mist it with a good spray of siyau, turn off the heat and leave covered.While the rice is cooking, crack the eggs in a bowl and season with a pinch of cumin, salt and sugar.Heat a frying pan with some oil and form thin egg tortillas first on one side and then on the other side. Transfer to a plate and slice or chop as desired.Slice the sausages and fry them in the same pan. Reservations.Do the same with the chicken.Add the fried meat to the rice. Brush the rice well with soy sauce, mix and add the egg.Finish with the chives, stir and serve.
