Peruvian Chicken Fried Rice (Arroz Chaufa)

1. Sauce, Yellow Aji

In a blender, combine Aji Amarillo chile puree, oil blend, yellow onion, kosher salt, and peeled garlic. Blend until smooth. Pour the sauce into a container and refrigerate until ready to serve.

2. Rice, Chaufa

In a saucepan, bring water to a boil. Add basmati rice, reduce heat, cover, and simmer until the rice is tender and water is absorbed. In a wok or large skillet, heat sesame oil over medium-high heat. Add green onion, garlic, and ginger, and stir-fry until fragrant. Stir in the cooked rice, tamari sauce, oyster sauce, MSG seasoning, and ground cinnamon. Push the rice to the side of the wok and pour liquid eggs into the cleared space, scrambling them until cooked. Mix the scrambled eggs into the rice.

3. Chicken Breast, Aji

In a bowl, combine ground cumin, ground coriander, Aji amarillo chile puree, ground black pepper, oil blend, peeled garlic, and kosher salt. Add the chicken breast and coat it with the marinade. Let it marinate for at least 30 minutes. Preheat the oven to 375°F (190°C). Place the marinated chicken breast on a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

4. Assemble the Dish

Slice the baked chicken breast and arrange it over the fried rice in the meal container. Drizzle the yellow Aji sauce over the chicken or serve it on the side for dipping.