Weeknight Cooking
Amazonian Fried Rice (Chaufa Amazónico)
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11 Reviews
Darian
May 17, 2019
I made this for my family tonight and it's a big hit! I used brown rice, and was able to find culantro, but I think regular cilantro would have had the same result. The subtle difference was lost in the myriad of other flavors. We drizzled with hot sauce which definitely took it to the next level. I will definitely make this again!
Carlos C.
May 20, 2019
Ooh! Brown rice sounds like a great modification. I'll have to try that. The nuttiness will really pair nicely with all the bold flavors. And about culantro, the difference is very subtle unless you grew up with it. If you have any leftover culantro, just chop it up and freeze it. Add it to stews. Culantro is great for cooking because it can stand up a little better to heat than cilantro.
Melynda T.
May 9, 2019
I made this for my family last night and it really was the perfect balance of spicy, salty, sweet, and savory. I used brown rice in place of the white rice and cilantro. Definitely a great weeknight dinner.
Stephanie B.
May 4, 2019
Hello, I think the note on sacha culantro is missing. Is cilantro an acceptable substitute?
Eric K.
May 5, 2019
Hi friend! Thanks for flagging; note has been added. Yes, you can replace the sachaculantro with 1 tablespoon fresh chopped cilantro.
Hope you make this; it's delicious.
Hope you make this; it's delicious.
Smaug
May 7, 2019
Culantro is stronger than cilantro, though, you should probably use more. A better sub, if you can find it, is Mexican pipicha (a wonderful plant to grow, by the way). I find the reasoning for replacing Cecina with bacon to be specious, at best, and despite the notes the real nature of the sausage is a bit mysterious- chorizo/ chourico covers an awful lot of ground, and kielbasa resembles none of the types I've tried. I envy the author the Latin markets he apparently has access to- I've never seen anything like the sort of selection he suggests.
Carlos C.
May 7, 2019
Hi Smaug. Thanks for sharing your concerns. 1 tablespoon of chopped cilantro comes out to nearly twice as much as two leaves of sachaculantro. Unfortunately, there really is nothing that is readily available to the majority of people living in the United States that will replicate the flavor and texture of cecina. Bacon is the best substitute that I can think of. If you have something else in mind that replicates cecina, please use it in this recipe! Chorizo/chourico DOES cover a lot of ground. The chorizo used in the Amazon regions of Peru is very particular, and you cannot get it here. If you have access to a Peruvian market, you can use salchicha huachana as a close equivalent. However, I know most readers will not have access to that. Most types of chorizo will work in this, and if you do not have access to Latin American chorizo, then a kielbasa is the next best thing - as opposed to an Italian sausage (too much fennel) or an American breakfast sausage (too much sage).
If you want to get really authentic, Smaug, you can source rice from San Martin, bellacos from the Amazon, and aji charapita, which you can probably find frozen. Many Peruvian markets will also sell siyau Kikko. You can also find video tutorials for how to make cecina and chorizo at home. I'd love to see how you make this dish authentically. Until then, no jodes!
If you want to get really authentic, Smaug, you can source rice from San Martin, bellacos from the Amazon, and aji charapita, which you can probably find frozen. Many Peruvian markets will also sell siyau Kikko. You can also find video tutorials for how to make cecina and chorizo at home. I'd love to see how you make this dish authentically. Until then, no jodes!
Smaug
May 7, 2019
There is a domestic brand of chorizo from Nieman Ranch, sort of a middle of the road creation, but it's uncured. Portuguese types of linguica are fairly easily come by, though good ones not so much- at least in my area, Silva brand dominates, and I, at least, don't like it at all. They also make (domestically) a Spanish style chorizo, haven't tried it. I don't know how linguica would do as a substitute- it's usually pretty garlicky, don't know if that would go. You can get Italian sausage without fennel, but I don't like it much, and Italians (at least historically) simply do not smoke sausage. I know nothing of Cecina, but I don't find the fact that someone promoting it suggests it as a replacement for bacon is much of a reason to suggest that bacon could replace it- does it have the intense smokiness and huge amounts of fat that are bacon's primary features?
Smaug
May 7, 2019
Another sausage possibility is Andouille- Aidel's makes a good version that is widely available, and there are quite a few others. It tends to lean pretty heavily on black pepper, would that be a conflict?
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