Pollo Saltado – Peruvian chicken stir-fry recipe

pollo-saldato

I’ve only been to a Peruvian restaurant a few times. I was hooked after the first time; I just don’t have one that’s easy to get to from where I live. If you’ve never tried Peruvian food, I highly recommend it. My favorite dish so far is the Pollo or Lomo Saltado (chicken or steak stir-fry). It adds the greatest food invention of all time, French fries, to the mix; and I have yet to meet a French fry I didn’t like. Traditionally, it’s a fairly high-carb meal, but my recipe uses less rice and fries to keep the protein and carb split at 50/50. I also bake the fries, so they are healthier.

Here’s my recipe for the chicken version. It’s not only delicious but so simple and quick to make! I can make a tasty meal without feeling like a lot of suffering, or pain, sweat, and tears went into making it…possibly aside from slicing the onions!

Pollo Saltado

Makes: 4 servings

Total time: 40 minutes, prep time:  20 mins, cook time:  20 minutes, add in extra time if you are marinating the chicken

Note: I made some minor modifications to the traditional recipe for allergens and ingredients I use regularly. For example, I use basmati rice instead of white rice and Tamari sauce instead of soy sauce.

Ingredients

  • 1 pound of boneless, skinless chicken breast, cut into slices
  • 2 cups of baked steak cut French fries (I use Cavendish brand because of the omegas, and they’re low calorie and low fat, or you can make your own)
  • 1 cup of cooked basmati rice
  • 2 red or green bell peppers
  • 1/4 cup gluten-free chicken stock
  • 3 garlic cloves, minced
  • 2 tablespoons sunflower oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 red onion, sliced
  • 2 medium tomatoes, sliced
  • 1-2 chili pepper, thinly sliced (Aji Amarillo chili pepper, seeded is best)
  • 3 tablespoons of Tamari sauce (or soy sauce if wheat isn’t an issue for you)
  • 3 tablespoons of red wine vinegar
  • Salt and pepper to your taste
  • ½ cup fresh cilantro or parsley, chopped for garnish

Directions

  • Cook rice according to the package.
  • Bake the French fries at 350 degrees Fahrenheit until cooked to your liking.
  • Mix 1/4 of the garlic, onion, tomato, pepper, tamari/soy sauce and vinegar, and some salt and pepper to season the chicken. Let it marinate for at least an hour if you have time.
  • Add oil to a hot wok or a pan and then add the chicken. Sauté the chicken, a few slices at a time, so they don’t steam but turn golden; about 10-15 minutes, depending on your stove.
  • Add the remaining garlic, onion, tomato, chili pepper, soy sauce and vinegar and stir for a couple of minutes, stirring it frequently. Add more salt and pepper if needed.
  • Take it off the heat, add chopped cilantro and serve the dish immediately with the French fries and rice.

Approximate nutritional information for one serving (Based on brands and amounts used in the recipe)

  • Calories per serving: 520
  • Fat: 15 g
  • Carbs: 39 g
  • Protein: 40 g

Inspired by the daily word prompt:Martyr

25 replies »

  1. Wow this sounds so good Sam! Never had Peruvian food before but I like this version of yours. Haven’t tried Tamari sauce either so maybe I need to do some searching. I’m always on a search for chicken dishes as that’s what we mainly eat so I can add this to the list. Love basmati rice over any type of rice and baked potatoes are the best

    Liked by 1 person

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