Pollo Saltado Chicken Stir Fry Recipes

POLLO SALTADO - PERUVIAN CHICKEN STIR FRY {GF, DF}

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.

POLLO SALTADO (CHICKEN STIR FRY)

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

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.

POLLO SALTADO - PERUVIAN CHICKEN STIR FRY

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.

LOMO SALTADO (PERUVIAN STEAK STIR-FRY)

Steps:

• Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
• Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
• Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
• Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
• Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
• Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
• Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.