Pollo Saltado
A classic Peruvian stir-fry combining marinated chicken, onions, tomatoes, and crispy french fries served over rice.
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Ingredients
- 1 1/2 lbs Chicken breast, sliced into strips
- 1 large Red onion, sliced into wedges
- 3 medium Roma tomatoes, sliced into wedges
- 1 tablespoon Aji Amarillo paste
- 3 tablespoons Soy sauce
- 2 tablespoons Red wine vinegar
- 3 cloves Garlic, minced
- 1 lb Frozen french fries, cooked until crispy
- 1/4 cup Fresh cilantro, chopped
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt and black pepper
- 4 cups Cooked white rice
Instructions
- 1
Season the chicken strips with salt, pepper, and a teaspoon of garlic.
- 2
Heat a large wok or skillet over high heat with 2 tablespoons of oil until smoking.
- 3
Sear the chicken in batches until golden brown and cooked through, then remove and set aside.
- 4
Add the remaining oil to the pan and sauté the red onions for 2 minutes until slightly softened but still crunchy.
- 5
Stir in the garlic and aji amarillo paste, cooking for 30 seconds until fragrant.
- 6
Add the tomatoes, soy sauce, and vinegar, tossing quickly for 1-2 minutes so the tomatoes stay intact.
- 7
Return the chicken to the pan and toss with the fresh cilantro and the prepared crispy french fries.
- 8
Serve immediately while the fries are still crunchy, accompanied by a side of white rice.
Nutrition per Serving
580
Calories
38g
Protein
62g
Carbs
18g
Fat
4g
Fiber
5g
Sugar
1150mg
Sodium
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