POLLO SALTADO - PERUVIAN CHICKEN STIR FRY {GF, DF}
Pollo Saltado - a classic Peruvian Chicken Stir Fry made with onion, tomatoes and a Pisco + tamari based sauce. A perfect weeknight dinner that cooks in minutes.
Provided by Vicky
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Finely chop ginger, garlic and coriander.
- Cut tomato and onion into wedges.
- Cut chicken into 1 and 1/2 inch cubes.
- Heat pan (preferably wok, over a gas flame) until hot. Add oil, ginger and garlic. Cook until fragrant - 30 seconds.
- Add chicken. Saute until chicken is browned and cooked through.
- Add onion and tomato, saute for 30 seconds.
- Add pisco and shake the pan over the gas flame, until flames come up! Add a dash of salt.
- Add tamari, vinegar and a splash of water.
- Serve over rice or deep fried or roasted potatoes.
- Sprinkle with cilantro.
Nutrition Facts : Calories 355 kcal, Carbohydrate 56 g, Protein 6 g, Fat 5 g, Sodium 1089 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
POLLO SALTADO (CHICKEN STIR FRY)
Pollo Saltado, or Peruvian Chicken Stir Fry, is a flavorful fusion cuisine with a mix of stir fry chicken, veggies, and potato fries. This dish offers spiced chicken, peppers, tomatoes, onions, a delicious vinegar based sauce, mixed with fries and served over rice.
Provided by Rachael
Time 40m
Number Of Ingredients 14
Steps:
- Start preparing the french fries according to package directions as well as the rice.
- Meanwhile, in a large, heavy bottom skillet, heat olive oil, and add chicken strips.
- I used my Anolon Skilletbecause it is heavy duty, provides even heating wit reduced hot spots, and it is metal utensil safe.
- Season with salt and pepper.
- Sear chicken, and cook until cooked through (about 5 minutes), flipping as needed.
- Remove chicken from pan and add in minced garlic and aji amarillo paste, stir for about 30 seconds, then add in white vinegar, red wine vinegar, soy sauce, tomatoes, yellow bell pepper, and red onion slices
- Saute until slightly fragrant, but veggies should still be crunchy.
- Add chicken back into pan, and stir.
- Cook 1-2 minutes until onions are soft, but peppers still have some crunch.
- Top with fresh cilantro.
- Serve with french fries and white rice
Nutrition Facts : Calories 618 kcal, Carbohydrate 62 g, Protein 31 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 72 mg, Sodium 1195 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
POLLO SALTADO - PERUVIAN CHICKEN STIR FRY
Pollo saltado is one of the best-loved dishes in Peru. Usually made with cheap and readily available ingredients, this versatile and delicious dish is easy to prepare and tastes amazing.
Provided by Eat Peru
Categories Main Course
Number Of Ingredients 15
Steps:
- Slice the Chicken into strips and mix them in a bowl with salt, pepper, aji panca paste, soy sauce, vinegar, honey, cumin, and paprika. Set aside for 2 hours or overnight.
- While waiting, fry or bake your fries according to the package instructions.
- Once crisp, set it aside.
- In a pan at high heat, add oil and heat it till it smokes. Sear the chicken for 2 - 3 minutes on both sides or till it looks a bit charred. Cook the chicken in batches to avoid over crowding.
- After cooking the chicken set them aside. Turn the stove to medium heat, and pour in the leftover marinade if there are any. Mix it with the red onion, garlic, and tomatoes. Cook till these turn soft.
- Place back the chicken and bell peppers. You can also add the fries at this stage. Toss it around to heat up the chicken.
- Serve with fries and white rice on the side. Top with green onions or cilantro.
Nutrition Facts : Calories 283 kcal, Carbohydrate 28 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 1022 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)
A traditional Peruvian-style chicken stir-fry is best served with rice and a sprinkle of cilantro on top!
Provided by Lauren W
Categories World Cuisine Recipes Latin American South American Peruvian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
- Bake in the preheated oven until light golden, 20 to 25 minutes.
- Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
- Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
- Arrange baked fries on plates and place the chicken stir-fry on top.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 36.9 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 5.2 g, Protein 26.8 g, SaturatedFat 3.7 g, Sodium 505.8 mg, Sugar 4.6 g
PERUVIAN LOMO SALTADO
This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well.
Provided by Perricholi
Categories World Cuisine Recipes Latin American South American Peruvian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare the bag of French fries according to package directions.
- While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 498 calories, Carbohydrate 37.8 g, Cholesterol 73.7 mg, Fat 27.3 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 8.2 g, Sodium 606.1 mg, Sugar 6 g
LOMO SALTADO, PERUVIAN STIR-FRY
This dish is made of marinated steak, vegetables, & fried potatoes and it is sometimes served over rice. It is one of the most popular recipes in Peru. I am posting it for ZWT 2008. Based on reviews I have cut back on the amount of meat & jalapenos. Thanks for the great feedback...
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
- Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
- Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
- Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
- As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
- Serve with a dish of white rice.
Nutrition Facts : Calories 470.3, Fat 25.8, SaturatedFat 8.8, Cholesterol 96.4, Sodium 601.3, Carbohydrate 33, Fiber 5.1, Sugar 4.8, Protein 27.1
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