Best Pollo Saltado Recipe

Pollo Saltado is a popular Peruvian stir-fry dish that reflects the fusion of Peruvian and Asian (particularly Chinese) culinary traditions, known as Chifa cuisine. It typically consists of marinated chicken stir-fried with onions, tomatoes, and aji amarillo (Peruvian yellow chili pepper), served with French fries and rice. The dish is known for its savory and slightly spicy flavors, enriched with soy sauce and vinegar. Here’s how to make Pollo Saltado at home.

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Pollo Saltado Recipe

Pollo Saltado is a vibrant and flavorful dish that stands as a testament to the fusion of Peruvian and Asian culinary traditions, specifically Chinese (Chifa) influences that have seamlessly blended with local ingredients and flavors. This stir-fry combines tender, juicy chicken pieces with a colorful array of vegetables such as red onions, tomatoes, and aji amarillo (Peruvian yellow chili peppers), all tossed and cooked together in a fiery wok to achieve a delightful char and smoky flavor.

The dish is distinctively seasoned with soy sauce, vinegar, and sometimes a splash of Pisco (Peruvian grape brandy), which introduces a depth of flavor and a slight tanginess that perfectly complements the natural sweetness of the vegetables.

What sets Pollo Saltado apart from other stir-fries is its serving tradition: it’s typically accompanied by both fluffy white rice and crispy French fries, making for a satisfying and hearty meal that effortlessly marries different textures and flavors. The inclusion of French fries, cooked within the stir-fry and absorbing the savory juices and seasonings, is a unique and beloved aspect of this dish. Pollo Saltado is not just a meal; it’s an experience, offering a delicious glimpse into the rich cultural tapestry of Peru and the innovative spirit of its cuisine.

Ingredients

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon vinegar (white or red wine vinegar)
1 teaspoon cumin
Garlic powder to taste
Salt and pepper to taste

For the Stir-Fry

2 tablespoons vegetable oil
1 large red onion, cut into thick slices
2 tomatoes, cut into wedges
1 aji amarillo (Peruvian yellow chili), seeded and sliced (substitute with jalapeño or bell pepper if unavailable)
2 tablespoons soy sauce (adjust to taste)
1 tablespoon vinegar (adjust to taste)
A handful of fresh cilantro, chopped
French fries, homemade or store-bought
Cooked white rice, for serving

Instructions

Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, vinegar, cumin, garlic powder, salt, and pepper. Let marinate for at least 15 minutes, or up to an hour in the refrigerator for more flavor.
Cook the French Fries:
If you’re making homemade French fries, cut potatoes into sticks and fry them in hot oil until golden and crispy. Drain on paper towels and set aside. Alternatively, prepare store-bought French fries according to package instructions.
Stir-Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over high heat. Add the marinated chicken (reserving the marinade) and stir-fry until cooked through and golden brown. Remove the chicken from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add a bit more oil if necessary. Add the sliced onions and aji amarillo, stir-frying until the onions are soft and slightly charred. Add the tomato wedges and stir-fry for an additional minute, just until the tomatoes start to soften.
Combine and Finish:
Return the chicken to the skillet with the vegetables. Add the additional soy sauce, vinegar, and reserved marinade to the skillet. Stir well to combine and cook for another 2-3 minutes until everything is heated through and well mixed. Adjust seasoning to taste. Right before serving, mix in the fresh cilantro and cooked French fries, tossing gently to combine.
Serve:
Serve the Pollo Saltado immediately over cooked white rice, ensuring each plate gets a generous portion of chicken, vegetables, and fries.

Tips

Aji Amarillo Paste: If you can’t find fresh aji amarillo, you can use aji amarillo paste, available in Latin American grocery stores, to add the distinctive Peruvian flavor to the dish.
Serving: Pollo Saltado is traditionally served with both rice and French fries, but you can adjust the sides according to your preference.
Vegetarian Version: For a vegetarian twist, substitute the chicken with firm tofu or a mix of your favorite vegetables.

Pollo Saltado is a flavorful and satisfying dish that perfectly embodies the blend of Peruvian and Asian flavors. Enjoy cooking this delicious meal that’s sure to be a hit with family and friends!

FAQs about Lomo Saltado

1. What are the main ingredients of Lomo Saltado and which country does it come from?

Lomo Saltado is a popular Peruvian dish that combines elements of Chinese and Peruvian cuisine. Its main ingredients include strips of beef (lomo), onions, tomatoes, soy sauce, vinegar, and various spices. It is typically served with French fries and rice.

2. How do you cut onions for lomo saltado?

To cut onions for lomo saltado, slice them into thin strips or julienne cuts. This helps them cook quickly and evenly, ensuring they soften and caramelize alongside the beef and other ingredients.

3. Is Lomo Saltado eaten for lunch or dinner?

Lomo Saltado is a versatile dish enjoyed for both lunch and dinner in Peru. It is a hearty and satisfying meal that can be served at any time of day.

4. Why is lomo saltado popular?

Lomo Saltado is popular for several reasons:

It combines flavors and cooking techniques from both Peruvian and Chinese culinary traditions, resulting in a unique and delicious dish.
The dish is hearty, flavorful, and satisfying, making it a favorite comfort food for many.
Its versatility allows for various adaptations and modifications, catering to different tastes and preferences.
Lomo Saltado is often served with French fries, adding a delightful crunchy texture to the dish.

Pollo Saltado Recipe