Pollo saltado is a popular Peruvian dish that is made with stir-fried chicken, onions, peppers, and rice. It is believed to have originated in the city of Lima in the early 20th century.
Pollo Saltado
Course: MainDifficulty: Medium4
servings30
minutes20
minutes500
kcalPollo saltado is a delicious and hearty dish that is perfect for a quick and easy meal. The combination of the crispy chicken, flavorful vegetables, and savory sauce is simply irresistible. Pollo saltado is typically served with white rice and a side of salad or vegetables.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/4 cup soy sauce
2 tablespoons vinegar
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped cilantro
1/4 cup cooked white rice
- In a large bowl, combine the chicken, vegetable oil, soy sauce, vinegar, ketchup, Worcestershire sauce, cumin, and black pepper.
- Marinate the chicken for at least 30 minutes, or up to overnight.
- Heat a large skillet or wok over medium-high heat.
- Add the chicken and marinade to the skillet and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes.
- Add the onion, garlic, and bell peppers to the skillet and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the cilantro and cooked rice.
- Serve immediately.
Notes
- To make the best pollo saltado, use high-quality chicken breasts.
- If you don’t have time to marinate the chicken, you can simply cook it in a skillet without the marinade. However, the marinade will add a lot of flavor to the dish.
- If you don’t have a wok, you can use a large skillet. Just make sure to cook the chicken and vegetables in batches so that they don’t overcrowd the pan.
- Serve pollo saltado immediately for the best flavor and texture.