A Recipe for Pollo Saltado (Peruvian Chicken Stir-Fry Recipe). Daintily cut bits of chicken are thrown along with potatoes, tomatoes, and red onions for a fast and scrumptious dish.
- 2/3 – 1 pound chicken breast cubed (can use beef instead)
- 1/2 small red onion cut into wedges
- 1 tomato cut into wedges
- 1/4 cup balsamic vinegar
- 2 tablespoons diced coriander
- 2-3 cloves garlic
- 1-inch piece of ginger
- 1 tablespoon oil
- 1/4 cup Pisco can use Brandy or Cognac instead
- 1/4 cup gluten-free tamari
- 2 – 4 potatoes diced, and deep-fried (optional)
- 1 cup rice cooked according to package directions
~ Step by step instructions to Make Pollo Saltado (Peruvian Chicken Stir-Fry Recipe)~
- Finely cleave ginger, garlic, and coriander. Cut tomato and onion into wedges.
- Cut chicken into 1 and 1/2 inch 3D shapes.
- Warmth container (ideally wok, over a gas fire) until hot. Add oil, ginger, and garlic. Cook until fragrant – 30 seconds.
- Add chicken. Saute until chicken is sautéed and cooked through onion and tomato, saute for 30 seconds. pisco and shake the container over the gas fire, until blazes come up! Add a scramble of salt. Add tamari, vinegar, and a sprinkle of water.
- Serve over rice or southern style or broiled potatoes.
- Sprinkle with cilantro.
How to make the Pollo Saltado sauce?
The main piece of this formula is to nail the sauce. It’s a rich harsh and pungent sauce.
It’s made with soy sauce, white wine (or chicken stock), and red wine vinegar (or white wine vinegar).
The sauce is made with these three fixings in addition to the kinds of onion, tomatoes, garlic, and chime pepper in the sautéed food. The tomatoes will mellow and deliver fluid—and the character—into the sauce, making it more rick and marginally red.
To benefit as much as possible from this sauce, I like to serve this chicken sautéed food with white rice or french fries and absorb the sauce. The BEST blend of all time!
Why this Pollo saltado is awesome:
- Just 9 fixings
- prepared in less than 30 minutes
- A delightful mix of combination Asian Peruvian flavors
- Globally enlivened formula
- Simple to make with negligible prep
- Rich and delightful sauce that integrates every one of the fixings
In the event that you don’t have Pisco (which I had never attempted an excursion to Peru), you can utilize liquor or cognac all things considered. The Pisco + tamari + vinegar makes a stunning coating sauce, particularly when blended in with the succulent sauce of the full tomatoes. On the off chance that you don’t Pisco, cognac or liquor you can exclude them.
Rather than chicken you can utilize meat tenderloin:
- To make this formula Paleo use coconut aminos rather than tamari
- To make this formula low carb and keto serve over cauliflower rice rather than potatoes or standard rice
- Best to set up this recipe in a week.
- On the off chance that you have a gas oven, you can reproduce the flambe impact!
- Rather than balsamic vinegar, you can likewise utilize red wine vinegar
Would you be able to freeze it?
Indeed, you can save it in your cooler for as long as 2 months.
In case you are intending to eat it in the following not many days, you can store it in your cooler for as long as 5 days with no issue. The sauce will keep the chicken clammy after you warm it in the microwave.
This Chicken recipe is extraordinary to take to work on account of how well it withstands warming.