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Pollo Saltado

Pollo saltado brings the bold, vibrant flavors of Peruvian cuisine straight to your kitchen. This stir-fry masterpiece combines tender chicken, crispy fries, and a tangy soy sauce glaze that delivers comfort, crunch, and serious flavor in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Peruvian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken thighs cut into 1 inch strips
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
For the Stir Fry
  • 1 large red onion sliced into thick wedges
  • 2 medium tomatoes cut into wedges
  • 1 yellow aji amarillo pepper seeded and sliced (or substitute with yellow bell pepper)
  • 4 cloves garlic minced
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1/4 cup fresh cilantro roughly chopped
For Serving
  • 2 cups crispy french fries homemade or frozen
  • 2 cups cooked white rice

Equipment

  • Large wok or 12 inch skillet
  • Sharp chef's knife
  • Cutting board
  • Baking sheet or deep fryer
  • Small mixing bowl
  • Wooden spoon or spatula
  • Meat thermometer

Method
 

  1. Cut your chicken thighs into 1 inch strips and place them in a bowl. Season generously with cumin, paprika, salt, and pepper, then toss to coat evenly. Let the seasoned chicken sit for 10 minutes while you prep other ingredients.
  2. Slice the red onion into thick wedges, keeping some layers connected so they hold together during cooking. Cut the tomatoes into similar sized wedges and slice your aji amarillo pepper.
  3. Whisk together the soy sauce and red wine vinegar in a small bowl and set aside.
  4. Prepare your french fries according to package directions or fry fresh cut potatoes until golden and crispy. Keep them warm in a low oven while you finish the stir fry.
  5. Heat one tablespoon of oil in your wok over high heat until it just begins to smoke. Add the chicken in a single layer and let it sear without moving for 2 minutes. Flip and cook another 2 to 3 minutes until cooked through, then remove to a plate.
  6. Add the remaining oil to the wok and toss in the red onion wedges. Stir fry for 1 minute until edges begin to char. Add the garlic and aji amarillo, cooking for another 30 seconds until fragrant.
  7. Return the chicken to the wok along with the tomato wedges. Pour the sauce mixture over everything and toss vigorously for 30 seconds.
  8. Fold in the crispy fries and fresh cilantro, tossing just two or three times. Remove from heat immediately to prevent the fries from getting soggy. Serve instantly with white rice.

Notes

Work in batches if your pan is crowded. Overcrowding drops the temperature and steams your ingredients instead of giving them that coveted sear. Add fries at the very last second and serve immediately for optimal crispiness. Store leftovers without the fries in an airtight container for up to 3 days.