Peruvian chicken saltado
This is the “cousin” of Peruvian lomo saltado. As much as I love beef, I’m trying to eat it less often than I used to. When I make this with chicken, I think I capture most of the flavours of the beef version, but this one is healthier and just as satisfying. In my opinion, it can’t be beat. It’s rustic, quick and comforting, and the recipe is easy to double or halve to serve a crowd or just one person. Traditional Peruvian saltado, even when made with chicken, always includes chips. I’ve never made it that way because they aren’t necessary, and the rule at home is never to fry anything. Recipe in English here.
Ingredients
- chicken tenderloins 1.00 lbs
- salt 0.25 tsp
- black pepper 0.25 tsp
- olive oil 3.00 tsp divided use
- red onion 1.00 whole thinly sliced
- tomato(es) 1.00 lbs large tomatoes cored
- halved
- and sliced 2 (about 1 lb)
- garlic 2.00 clove minced
- lower sodium soy sauce 2.00 tsp
- red wine vinegar 2.00 tsp
Instructions
- 1
Condimentar el pollo con sal y pimienta. Calentar 2 cdtas. de aceite en una sartén antiadherente grande a fuego medio alto. Agregar el pollo y dorar
- 2
aproximadamente 6 minutos. Pasar a un plato.
- 3
Agregar la cebolla y la cdta. restante de aceite y saltear
- 4
revolviendo de vez en cuando
- 5
hasta que se ablande
- 6
aproximadamente 5 minutos. Añadir los tomates
- 7
el ajo
- 8
la salsa de soya y el vinagre
- 9
y saltear
- 10
revolviendo de vez en cuando
- 11
hasta que los tomates se ablanden
- 12
aproximadamente 5 minutos.
- 13
Volver a echar el pollo a la sartén y calentar bien.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org