Pollo Saltado Recipe: A Flavorful Peruvian Stir-Fry Chicken Recipe
Pollo Saltado is a mouthwatering, traditional Peruvian dish that is a testament to the rich culinary fusion of Peruvian and Asian (mainly Chinese) influences. This recipe offers a delicious blend of tender chicken pieces, vibrant vegetables, and aromatic spices, all stir-fried to perfection and typically served with rice and crispy French fries. Having had the pleasure of indulging in this delightful dish, I can assure you, its savory and slightly spicy flavors are bound to leave you craving for more.
Overview Of How To Make Pollo Saltado Recipe.
- Preparation Time
15 minutes - Cooking Time
15-20 minutes - Serves
4 people - Difficulty
Easy
Ingredients :-
For the Chicken and Marinade:
- 1 lb (450g) chicken breast, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (white or red wine vinegar)
- 1 teaspoon cumin
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 large red onion, sliced into thick strips
- 2 tomatoes, sliced into wedges
- 1 bell pepper (any color), sliced into strips
- 1-2 aji amarillo (Peruvian yellow chili peppers), sliced (optional for extra heat)
- 2 tablespoons soy sauce (additional)
- 1 tablespoon vinegar (additional)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
For Serving:
- Cooked rice
- French fries
Step by Step Instructions
- Marinate the Chicken
Combine the chicken strips with soy sauce, vinegar, cumin, minced garlic, salt, and pepper in a bowl. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes, or for best results, refrigerate for a few hours or overnight. - Prepare the Vegetables
While the chicken is marinating, slice the onion, tomatoes, bell pepper, and aji amarillo if using. Set aside. - Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in batches, stir-frying until browned and cooked through. Remove the chicken from the skillet and set aside. - Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil. Sauté the onion, bell pepper, and aji amarillo for about 2 minutes. Add the tomato wedges, stirring gently to avoid breaking them too much. Cook for an additional minute. - Combine Chicken and Vegetables
Return the chicken to the skillet with the vegetables. Add the additional soy sauce and vinegar. Season with salt and pepper to taste. Stir everything together and cook for a couple more minutes until everything is heated through. - Serve
Garnish the Pollo Saltado with fresh cilantro. Serve hot alongside cooked rice and top with crispy French fries.
Pro Tips For Pollo Saltado Recipe.
- Marinating Time: For deeper flavors, let the chicken marinate overnight.
- Aji Amarillo: This Peruvian chili pepper adds authentic flavor and heat. If unavailable, you can substitute with jalapeños or omit for a milder dish.
- High Heat Cooking: Keep your pan hot to get a good sear on the chicken and vegetables, adding to the depth of flavor.
Why You Will Love This Pollo Saltado Recipe
- Flavorful Fusion: The combination of Peruvian and Asian flavors creates a unique taste experience.
- Quick and Easy: Perfect for a weeknight dinner, this dish comes together in about 30 minutes.
- Versatile: Easily adaptable with your choice of vegetables or even swapping chicken for beef or tofu.
How to Eat Pollo Saltado
Traditionally, Pollo Saltado is enjoyed with a fork, combining a bit of chicken, vegetables, rice, and a piece of French fry with each bite to enjoy the full spectrum of textures and flavors.
Conclusion
Pollo Saltado is a vibrant, flavorful dish that is as enjoyable to eat as it is to prepare. Its blend of textures and flavors makes it a favorite among those who appreciate international cuisine. Whether you’re cooking for a casual dinner or a special occasion, this dish is sure to impress.
If you love this Pollo Saltado recipe as much as I do, don’t forget to share it with your friends and family!
You Can Also Read:- Din Tai Fung Fried Rice Recipe
FAQs: Authentic Pollo Saltado Recipe
- What is Pollo Saltado?
- Pollo Saltado is a popular Peruvian dish that combines stir-fried chicken, onions, tomatoes, and peppers, typically served with rice and French fries.
- Is Pollo Saltado spicy?
- It can be, depending on the use of aji amarillo (Peruvian yellow chili). Adjust the amount of chili to control the spiciness.
- Can I make Pollo Saltado without aji amarillo?
- Yes, you can omit it or substitute with jalapeños for a different kind of heat.
- What kind of soy sauce should I use?
- Any standard soy sauce works well, though some prefer using low-sodium soy sauce to control the saltiness.
- Can I use chicken thighs instead of breasts?
- Absolutely, chicken thighs can be more flavorful and tender in this dish.
- What type of vinegar is best for the marinade?
- White or red wine vinegar is preferred, but apple cider vinegar works as a substitute.
- How long should I marinate the chicken?
- At least 15 minutes, though for deeper flavor, marinate for a few hours or overnight.
- Can I add other vegetables?
- Yes, feel free to include other vegetables such as broccoli, snap peas, or carrots for added nutrition and color.
- Is Pollo Saltado gluten-free?
- It can be made gluten-free by using tamari or a gluten-free soy sauce.
- How do I serve Pollo Saltado?
- Serve it hot with cooked rice and crispy French fries on the side.
- Can Pollo Saltado be made vegetarian?
- Yes, replace chicken with tofu or a hearty vegetable like portobello mushrooms for a vegetarian version.
- What makes Pollo Saltado unique?
- Its fusion of Peruvian and Asian (Chinese) culinary techniques and flavors makes it uniquely delicious.
- Can Pollo Saltado be prepped ahead of time?
- Yes, you can marinate the chicken and chop the vegetables ahead of time for quicker preparation.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Can I freeze Pollo Saltado?
- It’s best enjoyed fresh, but you can freeze it for up to a month. Note that the texture of the vegetables might change upon reheating.
- How do I reheat leftovers?
- Reheat in a skillet over medium heat until thoroughly warmed. Add a splash of water if it seems dry.
- Can I use frozen vegetables?
- Fresh vegetables are preferred for texture and flavor, but in a pinch, frozen vegetables can work.
- What type of oil is best for stir-frying?
- Use a high smoke point oil like vegetable or canola oil for best results.
- Can I make this recipe with beef?
- Yes, beef is actually the traditional meat for Saltado. Substitute equal parts beef for chicken if desired.
- Is Pollo Saltado healthy?
- It’s a balanced meal with protein, vegetables, and carbs, though you can adjust the oil and serve with brown rice for a healthier version.
- What is the best way to cut the chicken for Pollo Saltado?
- Slice the chicken breast into thin strips to ensure it cooks quickly and evenly.
- Can I omit the French fries?
- Yes, though they are traditional, you can omit them or serve the dish with just rice.
- How can I make my Pollo Saltado more flavorful?
- Let the chicken marinate longer and ensure your skillet is very hot when stir-frying to sear the ingredients well.
- Can I use bottled lime juice instead of vinegar?
- Yes, lime juice is a good substitute and adds a fresh, citrusy flavor to the dish.
- What side dishes go well with Pollo Saltado?
- Aside from the traditional rice and fries, a simple green salad or avocado slices complement the meal nicely.
- Can I add beans to Pollo Saltado?
- While not traditional, beans can add extra protein and texture to the dish.
- How can I make Pollo Saltado quickly?
- Prepare all ingredients ahead of time, and use high heat to cook the dish quickly.
- What’s the difference between Pollo Saltado and Lomo Saltado?
- The main difference is the meat; Pollo Saltado uses chicken, while Lomo Saltado uses beef.
