Pollo Saltado Peruvian Chicken Stir Fry Gf Df Recipes

POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)

Steps:

• Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
• Bake in the preheated oven until light golden, 20 to 25 minutes.
• Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
• Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
• Arrange baked fries on plates and place the chicken stir-fry on top.

POLLO SALTADO (CHICKEN STIR FRY)

Steps:

• Start preparing the french fries according to package directions as well as the rice.
• Meanwhile, in a large, heavy bottom skillet, heat olive oil, and add chicken strips.
• I used my Anolon Skilletbecause it is heavy duty, provides even heating wit reduced hot spots, and it is metal utensil safe.
• Season with salt and pepper.
• Sear chicken, and cook until cooked through (about 5 minutes), flipping as needed.
• Remove chicken from pan and add in minced garlic and aji­ amarillo paste, stir for about 30 seconds, then add in white vinegar, red wine vinegar, soy sauce, tomatoes, yellow bell pepper, and red onion slices
• Saute until slightly fragrant, but veggies should still be crunchy.
• Add chicken back into pan, and stir.
• Cook 1-2 minutes until onions are soft, but peppers still have some crunch.
• Top with fresh cilantro.
• Serve with french fries and white rice

POLLO SALTADO - PERUVIAN CHICKEN STIR FRY {GF, DF}

Steps:

• Finely chop ginger, garlic and coriander.
• Cut tomato and onion into wedges.
• Cut chicken into 1 and 1/2 inch cubes.
• Heat pan (preferably wok, over a gas flame) until hot. Add oil, ginger and garlic. Cook until fragrant - 30 seconds.
• Add chicken. Saute until chicken is browned and cooked through.
• Add onion and tomato, saute for 30 seconds.
• Add pisco and shake the pan over the gas flame, until flames come up! Add a dash of salt.
• Add tamari, vinegar and a splash of water.
• Serve over rice or deep fried or roasted potatoes.
• Sprinkle with cilantro.