Pollo Saltado
A Peruvian dish that comes together in less than 20 minutes, Pollo Saltado combines chicken thighs with spicy Aji Amarillo paste.
Servings: 4 people
Ingredients
- 2.5 pounds chicken thighs sliced into strips
- 1 red onion sliced into thick pieces
- 3 roma tomatoes sliced with seeds removed
- 5 garlic cloves finely minced
- 1 inch fresh ginger, grated or 1 & ¼ teaspoon ground ginger
- 2 tbs aji amarillo paste hot version
- ¼ cup chicken stock
- 2 tbs soy sauce
- 1 tsp oyster sauce
- ½ tbs apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tsp coriander
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- Cooked french fries
- Chopped cilantro
Instructions
- Add dry seasonings to chicken and marinade at room temperature while prepping everything else.
- Heat vegetable oil on high heat until smoking, you want this very hot. Add the chicken in batches and fully cook. Set aside.
- Add a touch more oil and the onions. Cook for 45 seconds.
- Add the garlic and ginger and cook 30 seconds, then add the chicken back to pan.
- Add the aji amarillo paste and stir to cover the chicken, then add the chicken stock, acv, soy sauce and oyster sauce and cook for 45 seconds.
- Add the tomatoes and cook for 45 seconds. Add cilantro and turn off heat.
- Add cooked french fries once ready to serve.