Pollo Saltado: Peruvian Stir-Fry


Classic Peruvian Stir-Fry: Pollo Saltado

When the dinner rush is in my face stir-fries are an easy way to satisfy the family fast. Most people are pretty familiar with Asian stir-fries, but the Peruvian version is a little different. It’s still pretty simple; some chicken, some soy sauce and spices, then pile it all on top of some white rice and call it a day. With Peru being the home to more than 300 varieties of potatoes, it’s no surprise that they serve this classic dish with papas fritas, french fries, a sure-fire way into any kid’s heart.

Machu Picchu July 2011

After sampling both chicken and beef versions over the last 10 days, I prefer the beef. Here I’ve included the recipe for chicken. If you want to do lomo it turns out nicely with sirloin steak sliced thin.

Shopping List:

1 1/2 pounds thin-sliced chicken breast, or you can pound yours thin, but at my market they sell for the same price

1/4 cup low-sodium chicken broth

1/4 cup low-sodium soy sauce

1/4 cup Worchestire sauce

1/2 a red onion, sliced thin

1 red pepper sliced thin

2 Roma tomatoes, quartered

4 cloves garlic

1/2 a bag of frozen french fries

1 cup uncooked rice

Instructions:

1. Heat the oven to the appropriate temp for the fries– my bag reads 375. Pop the fries in the oven when it is hot. Set your timer according to the directions. 

2. While the oven is heating, start the rice according to the instructions.

3. In a non-stick pan, heat on low-medium 4 tablespoons of vegetable oil with the 4 cloves of garlic smashed.

4. Meanwhile, dice the chicken into evenly sized pieces.

5. Once the garlic starts to turn golden, toss in the chicken and crank up the heat to medium -high. Don’t stir it for the first couple of minutes so the chicken also starts to get a nice carmelized look on it.

6.Once the chicken starts to brown, after about 4-5 minutes, add the stock, soy sauce and Worchestire along with the onions, peppers and tomatoes. Cook this an additional 3-4 minutes until the tomatoes and onions are fork tender. At this point taste for salt, and add a pinch or two to suit your taste. Done!

7. Pour this all over a bowl of steaming rice and top with the french fries.

Serves 4.

Advertisements

4 thoughts on “Pollo Saltado: Peruvian Stir-Fry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s