Pollo Saltado Peruvian Chicken Stir Fry Food

POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)

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.

POLLO SALTADO: PERUVIAN CHICKEN STIR-FRY

Steps:

• Gather the marinade ingredients.
• Place the pieces of chicken breast in a plastic zipper bag with the vinegar, soy sauce , honey, cumin, paprika, and aji panca paste.
• Seal and mix well, then set aside to marinate for at least 2 hours, though it can be done for as much as 12 to 48 hours.
• Gather the french fry ingredients.
• Pour 1 to 2 inches of the vegetable oil in a heavy skillet with tall sides and heat over medium-high heat until hot.
• Fry the french fries until golden brown, working in batches if necessary. Place on paper towels to cool. Season with salt and pepper to taste.
• Gather the Saltado ingredients.
• Preheat a skillet over medium-high heat until very hot. Add 1 to 2 tablespoons vegetable oil. Add the marinated chicken and brown quickly on both sides, working quickly and carefully as the pan might smoke.
• Add the marinade to the pan, being careful of the cold liquid hitting the hot pan. Cook the chicken for 2 to 3 additional minutes, just until it is no longer pink inside. Remove the chicken to a plate and reserve.
• Add the garlic and onion to the skillet where the chicken was cooked and sauté them until soft in the remaining marinade.
• Add the red peppers and tomato and sauté over medium-high heat until they're just starting to brown.
• Add the chicken back into the skillet. Taste test and season with more soy sauce if desired.
• Add the french fries to the skillet and gently but quickly mix everything together. Remove from heat.
• Serve immediately over cooked hot rice and garnish with fresh cilantro leaves.

LOMO SALTADO, PERUVIAN STIR-FRY

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.