Pollo Saltado

This chicken dish is a wholesome meal that can be on your table within 30 minutes after marinating the meat for at least 2 hours. It is eaten all year round, but especially during religious celebrations that prohibit the consumption of red meat.

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Prep Time: 15

Cook Time: 15

Marinate: 2

Course: Dinner, Main Course

Cuisine: Peruvian

Keyword: Pollo Saltado

Servings:

Calories: 2686kcal

Equipment

Skillet

Ingredients

For the Chicken:

3 medium chicken breasts boneless and skinless , sliced into 2-inch strips
2 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon cumin ground
1 teaspoon paprika
1 tablespoon chili paste such as aji panca or diced fresh chile pepper, or to taste

For the Fries:

3 cups vegetable oil divided; for frying fries and chicken
2 cups french fries frozen steak cut
Salt to taste
black pepper freshly ground, to taste
2 cloves garlic minced
1 medium red onion sliced
2 medium red bell peppers sliced
1 medium tomato diced
Cilantro leaves for garnish

For Serving:

4 cups rice cooked, white or brown

Instructions

Collect all of the marinade ingredients.
Combine the chicken breast pieces, vinegar, soy sauce, honey, cumin, paprika, and aji panca paste in a plastic zipper bag.
Seal and mix thoroughly, then set aside to marinate for at least 2 hours, but up to 12 to 48 hours.
Gather the ingredients for the french fries.
In a heavy skillet with tall sides, heat 1 to 2 inches of vegetable oil over medium-high heat until hot.
Fry the french fries in batches until golden brown, if necessary. Allow to cool on paper towels. Season to taste with salt and pepper.
Collect the Saltado ingredients.
Preheat a skillet over medium-high heat until it is smoking hot. Add 1–2 tablespoons vegetable oil. Brown the marinated chicken on both sides quickly, working quickly and carefully as the pan may smoke.
Add the marinade to the pan, being careful not to splash the cold liquid on the hot pan. Cook the chicken for 2 to 3 minutes more, or until it is no longer pink on the inside. Transfer the chicken to a plate and set aside.
Sauté the garlic and onion in the remaining marinade in the skillet where the chicken was cooked until soft.
Sauté the red peppers and tomato over medium-high heat until they begin to brown.
Return the chicken to the skillet. Taste and season with more soy sauce if necessary.
Add the french fries to the skillet and toss everything together gently but quickly. Turn off the heat.
Garnish with fresh cilantro leaves and serve immediately over cooked hot rice.

Video

Nutrition

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