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The first time I tasted Peruvian food was a few years ago when we first moved to Florida. Though I was Latina and had tasted many different Latino foods, I had never had any Peruvian foods – my circle of friends consisted of Dominicans and Puerto Ricans. I grew up in a predominately Puerto Rican/Dominican borough in New York. Ask me about mangú, pernil, or empandas and I was your girl. The first time I tasted Pollo(chicken) Saltado(stir-fry) – I was in love! The combination of french fries and chicken in a delicious sauce, just sounded amazing. I knew using the Alexia Rosemary french fries would give it a delicious blend of flavors. It is the perfect dish for your next get-together.
I’ve tried all the different Alexia products and love that they use all natural ingredients. I love the combination of flavors that they offer – Rosemary fries with sea salt, Chipotle seasoned spicy sweet potato fries, and crispy onion rings are just some of the products they offer. The whole family will enjoy the wholesome flavors.
Pollo Saltado has a wonderful combination of spices and veggies plus crispy french fries. It is usually served with white rice. It is a great recipe to make for dinner parties or even weekday meals. The meal is done pretty quickly since everything is made in one pan. If you want to do it during the work week, I suggest cutting all the veggies the night before and marinating the chicken.
To create this recipe, I used a wok. It makes sauteing the chicken and veggies so much easier since you are tossing and turning often. I made my rice while cooking the Saltado so they were both ready at the same time. Let’s get to the recipe…
Marinade for chicken:
- 2-3 chicken breast (cut into strips)
- 2 TBSP of honey
- 2 TBSP of vinegar
- 2 TBSP of soy sauce
- 1 TBSP of Poultry Seasoning
- 2 TBSP of fresh green chile peppers (diced)
- 1 clove of garlic, minced
- 1 TSP of cumin
- 1 TSP of Paprika
- 1 TSP of black pepper
- 1 TSP of salt
- 1 whole red bell pepper (cut into strips)
- 1/2 red onion (cut into strips)
- 1 whole tomato (cut into chunky pieces)
- 2 cloves of garlic, minced
- 2 cups french fries
- Vegetable oil
- Cilantro leaves for garnish
- Combine all of the ingredients listed in the marinade for chicken. I usually let it sit in the refrigerator for a few hours so all the flavors can really mix well together.
2. Cook your french fries as directed on the package and set aside.
3. Heat about 2 TBSP of oil in a pan/wok of medium heat. Once the oil is nice and hot add the chicken with marinade and quickly stir fry until heated through (and no longer pink in the middle). Remove the chicken once done. (Discard any remaining juices/marinade).
4. Heat another TBSP of oil in the wok and saute the garlic, onions, and red bell peppers. Once they have soften add the tomatoes.
5. Add the chicken back into the wok with the veggies. Mix it around until it is coated. (If desired add additional soy sauce and vinegar to have a little bit more sauce)
6. Add the Alexia Rosemary french fries and mix well.
7. Serve over rice and garnish with cilantro leaves, if desired.
Traditionally, Lomo Saltado is the typical dish that is made in Peru. Instead of chicken they use beef. Many people have made their own twist on saltado by using chicken or even shrimps. Just make the saltado with your own twist. I like using honey when I cook as much as possible. I think it gives it a slightly sweet taste which balances the sour taste of the soy sauce. We buy our honey from the local farmers market. Pollo Saltado is definitely a dish that won’t disappoint!
Alexia products can be found in Walmart stores in the frozen food sections, usually in the potatoes aisle.
Do you have a favorite Peruvian dish? I would love to know your favorite recipe!