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

Recipe Tips/Variations:

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.

A cousin of prepared Guava Glazed Chicken Recipe, this coated chicken dish replaces the pineapple with guava. Guava is a tropical organic product with a sweet hot character that is magnificent in appetizing dishes. Speedy enough for seven days night supper, extraordinary enough for the end of the week, the formula meets up effectively with locally acquired guava jam and storeroom staples.


  • 6 chicken thighs
  • 10 oz of guava paste (about half of a 21 oz tin)
  • 1 Tbs cocoa powder
  • 1 Tbs olive oil
  • 4 large cloves of garlic, minced
  • 1/4 cup small diced onion
  • juice of 1 lime
  • 1/2 cup water
  • 3 tablespoons ketchup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • salt & pepper to taste
  • cilantro, to garnish

~ Step by step instructions to Make Guava Glazed Chicken  Recipe ~

  1. Cut back excess off of chicken thighs. Spot chicken in a huge bowl, shower two tablespoons of olive oil over the chicken. Season with 2 teaspoons of genuine salt and 1 teaspoon of dark pepper throw until consolidated and set to the side.
  2. Warm oil over medium warmth in a strong pot and saute the garlic and onion until delicate. Add guava Glazed, lime squeeze, and water. Mix continually over medium-high warmth, until guava Glazed starts to breaks up.
  3. Add the leftover fixings, cook until smooth and sassy around 5-8 mins, continually blending. Be mindful so as to not let the sauce over the bubble. Empty sauce into a bowl and put it away.
  4. Set up your barbecue for high, direct warmth. In case you are utilizing charcoal or wood, ensure there is a cool side to the barbecue where there are fewer coals. In case you are utilizing a gas barbecue keep one side on low warmth.
  5. Spot the chicken on the barbecue skin-side down over direct warmth. Singe the skin and barbecue for 5 – 10 minutes, being mindful so as to not consume. Move the chicken to the cooler side of the barbecue, actually skin-side down. Close the barbecue and cook undisturbed for 20 – 30 minutes.
  6. Turn the chicken thighs, skin side up, and treat them with your guava bar-b-que sauce. Close the barbecue and cook for another 15-20 minutes. Turning the chicken pieces over, treating them with sauce, covering, and cooking for another 10-30 minutes. (SEE NOTE)
  7. The chicken is done when the inside temperature arrives at 165°F or the juices should run clear when pierced.
  8. Do a last singe, skin side down, on the hot side of barbecue briefly. Season with more grill sauce and let the chicken rest for 5 minutes prior to serving.

Would I be able to use the air fryer to make Chicken thighs?

Indeed! Indeed, you can. Contingent upon the kind of air fryer you have, I’d suggest you follow the chicken setting for your air fryer.

For my air fryer (I have this one), I set it on 360 degrees which is the chicken setting on that specific machine, and cook the thighs for 20 minutes. I then, at that point, turn up the warmth to 400 degrees for 5 extra minutes.

Remember to shower the lower part of the container with a cooking splash and space out the thighs. You should do it in clusters however they come out firm and flavorful!


I commonly prepare chicken breasts 425 degrees F for 35-45 minutes. Since not all stoves are something similar, I’d watch out for them.

In the event that at the 35-minute imprint, they are not completely cooked at this point, cook for 5-10 minutes longer. The interior temperature of the wings ought to be 165 degrees F.

Do you put bar-b-que sauce on chicken prior to barbecuing?

You might see that the guidelines didn’t call for treating the chicken until it had burned and cooked an extensive time span. The best highlight sauce for a barbecue (BBQ) chicken is after it’s cooked, or all the more definitively when it’s almost cooked.

Feel free to prepare it generously and rub it with oil in advance, yet delay until it’s close to a couple of moments from being done before you sauce it. This additionally maintains a strategic distance from the cross-defilement of the sauce.

The most effective method to barbecue chicken on the barbecue:

Then, at that point, it’s the ideal opportunity for the superstar. Ensure your chicken is cut back of overabundance excess. In a huge bowl, throw your chicken with two tablespoons of olive oil, salt, and pepper until the chicken is very much covered. Put that away while you set up your barbecue.

Skillet French Onion Chicken Recipe is a delicate and rich chicken supper formula that is not difficult to make at home and is superior to you anything you can discover at an eatery. Your family will be so dazzled with this unquestionably delectable supper, and it will end up being most loved immediately!



  • 4 medium chicken bosoms beat to an even thickness
  • 2 1/2 tablespoons flour
  • 1 tsp EACH salt, garlic powder, onion powder
  • 1/2 tsp EACH pepper, paprika
  • 2 tablespoons Danish Creamery Butter
  • 2 tablespoons olive oil


  • 2 huge yellow onions cut into rings, ¼-inch thick
  • 4 tablespoons Danish Creamery Butter
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves, minced
  • squeeze ¼ teaspoon red pepper chips
  • 1 tablespoon decreased sodium soy sauce
  • 1 14 oz. can decrease sodium hamburger stock
  • 2 tablespoons flour
  • 1 teaspoon meat bouillon
  • 1 teaspoon dried parsley
  • ½ tsp EACH dried oregano, dried thyme


  • 4 cuts of provolone cheddar
  • 4 oz. newly ground Gruyere cheddar
  • ¼ cup newly ground Parmesan Cheese

~ Step by step instructions to Make French Onion Chicken Recipe ~

  1. Prep chicken: Whisk the flour and all chicken flavoring together in a shallow dish. Dig each bosom in the combination, shake off any overabundance, then, at that point move to a dry surface.
  2. Cook chicken: Melt the 2 tablespoons margarine in 2 tablespoons olive oil in a huge, stove evidence skillet over medium-high warmth. Once hot, add chicken and cook for 3-4 minutes or until brilliant (it will get done with cooking on the stove). Move chicken to a plate and tent with foil, don’t clear out skillet.
  3. Caramelize onions: Melt 4 tablespoons margarine and 1 tablespoon olive oil in the chicken drippings over medium warmth. Add the onions, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Cook, blending once in a while until onions are caramelized and profound brilliant brown, around 20-25 minutes. Turn down the warmth or potentially add extra margarine/olive oil if the onion begins to sing.

Step 2

  1. Preheat stove: The most recent 10 minutes or thereabouts of cooking the onions preheat the broiler to 400 degrees F.
  2. Make the sauce: Once the onions are caramelized, add the garlic, red pepper chips, soy sauce, and Worcestershire sauce and cook for 30 seconds. Add the flour and cook briefly. Add the hamburger stock, meat bouillon, and all sauce flavors. Bring to a stew until thickened. Taste and season with salt and pepper whenever wanted (I don’t add any.)
  3. Add cheddar: Once the sauce thickened, add the chicken back to the skillet; spoon some sauce over the chicken. Top each piece of chicken with one cut of provolone cheddar followed by destroyed Gruyere and Parmesan.
  4. Heat: Transfer the stove-safe skillet to preheated broiler and prepare at 400 degrees F for 10-15 minutes, or until the cheddar is softened and chicken is cooked through. To serve, spoon more sauce over the chicken. This dish is breathtakingly presented with pureed potatoes.

What Are Caramelized Onions?

Before we jump too profound, we should discuss caramelized onions. Caramelizing onions is an amazing change from an unassuming, sharp, fresh vegetable into a delicate, lavishly sweet, complex delicacy deserving of its own personal soup and presents its own special chicken!

Caramelizing onions is a compound cycle where onions are cooked gradually over medium warmth to separate their sugars until delicate, sweet, complex, and completely habit-forming. The cycle is basic, simple, and clear. The more you cook the onions, the better they’ll turn into. Along these lines, don’t surge the interaction!


Tips for French Onion Chicken Recipe:

This chicken is loaded up with the character you want in a tasty french onion soup. It tastes extravagant, however, it is so straightforward and simple to make. Here are some basic hints to remember when making this dinner at home.

  • Present with: This chicken would go extraordinary with a side of steamed rice or broccoli, a new Arugula salad, or asparagus.
  • Chicken: Pound the chicken to a slight and even thickness, or butterfly the bosom for a speedier cook time. Ensure the chicken arrives at an inside temperature of 165 degrees.
  • Putting away: This chicken will save well in the fridge for seven days. You can likewise freeze it and defrost it in the fridge short-term.
  • Re-warming: To warm your chicken back up, you can microwave it briefly at a time. Or then again cover it with aluminum foil and spot it in a 350-degree broiler for 15-20 minutes.


Gruyere Cheese: Is the conventional cheddar utilized in exemplary French Onion Soup – all things considered. It makes the delegated cover of gooiness that is marginally pungent, sweet, nutty, and flaunts sufficient character to slice through the wealth of the caramelized onion sauce. Gruyere is a semi-hard, light yellow Swiss cheddar made of entire milk. It is customarily situated with the strength cheeses in the shop segment of your supermarket. Assuming you have the alternative to buy matured Gruyere, go with that, as the flavors become more complicated as the cheddar develops.


Provolone: Is an Italian cheddar that is rich and pungent with an unobtrusive nuttiness. The more extended provolone is matured, the keener it becomes. I lean toward more gentle provolone in this formula, yet it is absolutely close to home inclination. I profoundly recommend you buy provolone from the store counter and request that they cut it for you – it tastes far prevalent (practically like an alternate cheddar totally!) than pre-bundled, pre-cut provolone. An extraordinary substitute for provolone is new cut mozzarella (yet provolone has more character).

Step by step instructions to STORE AND REHEAT

  • To store: French Onion Chicken ought to be put away in a water/airproof compartment in the cooler for as long as five days.
  • To Freeze: Let the skillet cool totally then exchange the substance to a cooler safe pack and press out overabundance air to forestall cooler consume or move to a water/airproof cooler safe holder. Freeze for as long as 90 days. Defrost in the cooler totally prior to warming.
  • To warm in the microwave: Heat for 1 moment, then, at that point at 30-second spans until warmed through.
  • To warm in the oven: Transfer chicken to a broiler-safe dish and cover with foil. Heat at 350 degrees F for 15 minutes or until warmed through.

Best Peri-peri Chicken Recipe is also terming in different places, also spelled as peri-peri, which is the name of the bean stew, and then the name of the sauce made with boil it. In this essential recipe, Peri-peri chicken is a fire-grilled chicken that has soaked in the castle sauce of Zesty Bean seeds – but some of the restaurant barbecues chicken at first, and then only sauce season to the end.

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Course

Cuisine American

Servings 4 people

Calories 119.7 kcal


  • Instant Pot


  • 1 whole Chicken
  • 1 tsp Black pepper salt 

For Piri sauce :

  • 6-12 new red chili, depends on how spicy you need it
  • 1 tbsp garlic
  • 1 tsp of salt 
  • ½ tsp oregano.
  • ½ tsp paprika
  • 100 ml Olive Oil
  • 50 ml red wine vinegar

Can be served along with:

  • Chips, Mixed vegetables


  • To make Peri-Peri sauce, heat the stove to 180 degrees Celsius. Find chili on the cooking plate and eat for 10 minutes.
  • Fabulous and generally hacking chili. Find chili, garlic, salt, oregano, paprika, olive oil, vinegar in the pan, and boil for 2-3 minutes.
  • Allow the combination to cool, mix it into a purée in a container blender or food processor. Store in the furnace compartment at room temperature; It will save about one month. Shake before use.
  • Find spatchcocked chicken in a plastic sack that can be closed. Add most Peri-peri sauce, spread it fairly absurdly. Seal and soak in the refrigerator at any price for 60 minutes.
  • Heat the stove to 200C / 390F / gas 6, and heat the iron pan that is very large on the stove. On the other hand, turn on your grill.
  • Season marinated chicken, and cook on the prospect of iron for 3 minutes on each side until it is brightly colored.
  • Move the chicken griddled to the roast plate and eat at Broiler for 30 minutes until cooked. On the other hand, place the chicken on a moderate warmth grill; it is closed for 10-15 minutes on both parties or until cooked, treated consistently with excessive Peri-Peri sauce.
  • You can serve peri-peri chicken with chips and mixed vegetable plates.