When you’re in the mood for something flavorful and exciting, Chicken Saltado is a must-try dish from Peru. It brings together traditional ingredients with stir-fry techniques, resulting in a meal that’s both lively and comforting. Whether you’re in the mood for a classic take or something like BBQ Chicken Saltado, there’s a recipe here for everyone. Ready to explore some delicious new ideas for your next meal? Let’s check out these delightful recipes together!
Classic Chicken Saltado
Classic Chicken Saltado is a vibrant and flavorful dish that beautifully marries the bold flavors of Peruvian cuisine with Asian stir-fry techniques. This dish features tender pieces of chicken sautéed with fresh vegetables, soy sauce, and a hint of vinegar, all served over a bed of fluffy rice or crispy fries. The combination of these elements creates a delightful balance of tastes and textures that’s bound to impress at any gathering.
Traditionally served as a comfort food in Peru, Chicken Saltado reflects the country’s rich cultural tapestry, influenced by both indigenous and immigrant culinary traditions. The simple yet delicious preparation allows the natural flavors of the ingredients to shine, making it a favorite for both home cooks and restaurant-goers.
Whether you’re hosting a family dinner or simply craving a delicious meal, Classic Chicken Saltado is an excellent choice.
Ingredients (Serves 4-6)
- 1.5 pounds boneless, skinless chicken breasts, cut into strips
- 2 tablespoons vegetable oil
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 1 medium tomato, cut into wedges
- 1 bell pepper (red or yellow), sliced
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked white rice or French fries (for serving)
Cooking Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with soy sauce, red wine vinegar, and ground cumin. Let the chicken marinate for at least 20 minutes to absorb the flavors.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken strips. Cook until the chicken is browned and cooked through, about 5-7 minutes, stirring frequently to guarantee even cooking.
- Sauté the Vegetables: Add the sliced red onion and minced garlic to the skillet with the chicken. Sauté for about 2-3 minutes until the onion becomes translucent. Then, add the bell pepper and tomato wedges, cooking for another 2-3 minutes until the vegetables are tender but still vibrant.
- Season and Serve: Taste the mixture and season with salt and pepper as needed. Remove from heat and garnish with chopped cilantro. Serve the Chicken Saltado over a bed of cooked white rice or alongside crispy French fries for a satisfying meal.
Extra Tips
For a more authentic flavor, consider using Peruvian aji amarillo sauce or fresh aji peppers if available. You can also customize the vegetables according to your preference or what you have on hand; zucchini, corn, or green beans can add an extra layer of flavor and nutrition.
Confirm your skillet is hot enough to achieve a nice sear on the chicken and vegetables, as this will enhance the overall taste of the dish. Enjoy your cooking adventure with this classic Peruvian delight!
Spicy Chicken Saltado With Aji Amarillo
Spicy Chicken Saltado, or “Saltado de Pollo Picante,” is a delightful Peruvian dish that showcases the vibrant flavors of the country’s culinary heritage. This stir-fry is a fusion of Chinese and Peruvian cooking techniques, featuring juicy chicken marinated in a spicy aji amarillo sauce, sautéed with onions, tomatoes, and served with crispy French fries. The blend of spices and fresh ingredients creates a symphony of flavors that will transport your taste buds straight to Peru.
The key to a successful Spicy Chicken Saltado lies in the balance of the heat from the aji amarillo and the freshness of the vegetables. This dish is usually served with a side of rice or French fries, making it a hearty meal perfect for gatherings or a family dinner. With the right preparation, you can easily create this delicious dish at home that’s sure to impress your friends and family.
Ingredients (Serves 4-6):
- 1.5 lbs chicken breast, cut into strips
- 3 tablespoons aji amarillo paste
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 medium tomatoes, diced
- 1 bell pepper (red or yellow), sliced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 medium-sized potatoes, cut into fries
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken strips, aji amarillo paste, soy sauce, cumin, salt, and pepper. Mix well, ensuring the chicken is fully coated. Let it marinate for at least 30 minutes to an hour to allow the flavors to penetrate the meat.
- Prepare the Fries: While the chicken is marinating, cut the potatoes into fries. Heat vegetable oil in a deep fryer or a large pot over medium-high heat. Fry the potatoes until they’re golden brown and crispy, about 5-7 minutes. Remove them from the oil and drain on paper towels. Season with salt and set aside.
- Sauté the Chicken: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring frequently until the chicken is cooked through and has a nice golden color. Make sure to keep the heat high to get a good sear on the chicken.
- Add the Vegetables: Once the chicken is cooked, add the sliced onion, bell pepper, and minced garlic to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp. Then add the diced tomatoes and cook for another 2 minutes, allowing the tomatoes to soften slightly.
- Combine and Serve: Once the vegetables are ready, taste and adjust seasoning if necessary. Serve the Spicy Chicken Saltado hot, garnished with fresh cilantro, alongside crispy fries and lime wedges for squeezing over the dish.
Extra Tips:
To enhance the flavor of your Spicy Chicken Saltado, consider adding a splash of vinegar or a hint of lime juice during cooking for extra acidity. You can also experiment with adding other vegetables like zucchini or mushrooms to the stir-fry for added texture and flavor. If you prefer a milder version, reduce the amount of aji amarillo paste or substitute it with a sweeter pepper. Enjoy your culinary adventure in bringing a bit of Peru to your kitchen!
Chicken Saltado With Mango and Avocado
Chicken Saltado is a delightful Peruvian dish that beautifully blends the influences of Chinese stir-frying with traditional Peruvian ingredients. This vibrant dish features marinated chicken stir-fried with onions, tomatoes, and spices, all served over a bed of rice, and often accompanied by crispy French fries.
In this version, we elevate the classic recipe by adding the sweet and tropical flavors of mango and creamy avocado, making it a revitalizing meal perfect for any occasion.
The addition of mango and avocado not only enhances the flavor profile but also adds a creamy texture and a burst of color to the dish. The juicy mango complements the savory chicken and vegetables, while the avocado provides a rich and buttery consistency. Together, they create a harmonious balance that will surely impress your family and friends.
Let’s plunge into this mouthwatering Chicken Saltado with Mango and Avocado recipe!
Ingredients (Serves 4-6):
- 1.5 lbs chicken breast, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 medium tomatoes, diced
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
- French fries (for serving)
Cooking Instructions:
- Marinate the Chicken: In a bowl, combine the chicken strips with soy sauce, red wine vinegar, cumin, paprika, salt, and pepper. Allow it to marinate for at least 30 minutes to let the flavors infuse into the chicken.
- Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Mango: Stir in the diced tomatoes and sauté for 2-3 minutes until they begin to soften. Then, add the diced mango and cook briefly to warm through, about 1-2 minutes.
- Combine and Finish: Return the cooked chicken to the skillet, tossing everything together for another 2-3 minutes. Adjust seasoning as needed, and remove from heat.
- Serve: On a plate, serve a generous scoop of rice, top with the Chicken Saltado mixture, and add a portion of diced avocado. Garnish with fresh cilantro and serve with crispy French fries on the side.
Extra Tips:
For the best flavor, confirm that your chicken is marinated for at least 30 minutes, but if you have time, let it marinate for a couple of hours in the refrigerator. This will enhance the overall taste of the dish.
Additionally, feel free to customize the vegetables according to your preference or seasonal availability; bell peppers or zucchini can also be great additions.
Finally, serve the dish immediately for the best texture and taste, as the freshness of the mango and avocado will shine when the dish is enjoyed right away.
Vegetarian Chicken Saltado
Vegetarian Chicken Saltado is a delicious twist on the traditional Peruvian Chicken Saltado, substituting chicken with plant-based protein for a flavorful and satisfying dish. This recipe captures the essence of the original dish while accommodating those who prefer a meat-free meal. The vibrant colors of the vegetables and the savory soy sauce blend beautifully, making it a delightful and wholesome option for everyone at the table.
This vegetarian version isn’t only easy to prepare but also packed with nutrients. By using ingredients like tofu or seitan, you can replicate the texture of chicken while adding your favorite vegetables. Serve this dish over a bed of rice or alongside crispy fries for a complete meal that will impress both vegetarians and meat-lovers alike.
Ingredients (Serves 4-6)
- 1 pound firm tofu or seitan, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian alternative)
- 1 tablespoon red wine vinegar
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 bell pepper (red or yellow), sliced
- 2 cloves garlic, minced
- 1 medium tomato, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or French fries for serving
Cooking Instructions
- Prepare the Protein: If using tofu, press it to remove excess moisture. Cut the tofu or seitan into bite-sized cubes. Marinate it in a mixture of soy sauce, oyster sauce, and red wine vinegar for about 15 minutes to infuse it with flavor.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Confirm the oil is hot enough to sizzle when you add the tofu or seitan, which will help create a nice golden crust.
- Cook the Protein: Add the marinated tofu or seitan to the skillet in a single layer. Let it cook undisturbed for about 5-7 minutes, or until it’s golden brown on one side. Flip it to brown all sides, confirming it’s cooked through, then remove it from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion and bell pepper. Stir-fry for about 3-4 minutes until they start to soften. Add the minced garlic and continue to stir-fry for another minute until fragrant.
- Add the Green Beans and Tomato: Toss in the green beans and sliced tomato. Stir everything together and cook for an additional 3-4 minutes until the vegetables are tender yet still crisp.
- Combine and Season: Return the cooked tofu or seitan to the skillet with the vegetables. Stir everything together, and season with salt and pepper to taste. Cook for another 2-3 minutes to heat through and allow flavors to meld.
- Serve and Garnish: Remove from heat and garnish with fresh cilantro. Serve the Vegetarian Chicken Saltado over rice or with French fries for a complete meal.
Extra Tips
For added flavor, consider incorporating other vegetables such as zucchini or mushrooms, which can complement the dish well.
Feel free to adjust the seasoning and sauces based on your taste preferences. If you want to make it spicy, add some chili flakes or a dash of hot sauce.
For a more substantial meal, serve it with a side of avocado or a light salad.
Chicken Saltado Tacos
Chicken Saltado Tacos are a delicious fusion of traditional Peruvian flavors and classic Mexican street food. This dish takes the beloved Chicken Saltado—stir-fried chicken with vegetables, soy sauce, and spices—and transforms it into a handheld taco, perfect for any occasion. The combination of marinated chicken, fresh vegetables, and warm tortillas creates a delightful experience that’s both flavorful and satisfying.
The beauty of Chicken Saltado Tacos lies in their versatility. You can customize them with your favorite toppings such as avocado, salsa, or even a drizzle of spicy mayo. Whether you’re hosting a casual get-together or simply looking for a quick and tasty weeknight meal, these tacos are sure to impress everyone at the table. Let’s explore this recipe and bring a taste of Peru to your kitchen!
Ingredients (Serves 4-6)
- 1.5 pounds boneless, skinless chicken breast, sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons vegetable oil
- 1 medium red onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 8-10 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions
- Marinate the Chicken: In a medium bowl, combine the sliced chicken breast, soy sauce, and red wine vinegar. Mix well and let the chicken marinate for at least 15 minutes to absorb the flavors. This step enhances the taste of the chicken and makes it tender.
- Prepare the Vegetables: While the chicken is marinating, slice the red onion and bell peppers into thin strips. Mince the garlic as well. Having all your vegetables prepped and ready to go will streamline the cooking process.
- Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken, season with salt, pepper, and cumin, and stir-fry for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and bell peppers, and stir-fry for about 3-4 minutes until they’re softened but still crisp. Add the minced garlic and cook for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Stir everything together and allow it to cook for another 2-3 minutes to combine the flavors. Taste and adjust seasoning if necessary.
- Warm the Tortillas: While the chicken and vegetables are finishing up, warm the tortillas in a separate skillet over low heat for about 30 seconds on each side, or until they’re pliable.
- Assemble the Tacos: To serve, place a generous amount of the chicken and vegetable mixture onto each tortilla. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.
Extra Tips
For an extra layer of flavor, consider adding a splash of hot sauce or a sprinkle of queso fresco on top of your Chicken Saltado Tacos. This dish can also be made ahead of time; simply store the chicken and vegetable mixture in an airtight container in the refrigerator for up to two days.
When ready to serve, reheat the mixture in a skillet and warm the tortillas just before assembling. Enjoy this vibrant and hearty meal with family and friends!
Teriyaki Chicken Saltado
Teriyaki Chicken Saltado is a delicious fusion dish that marries the vibrant flavors of Peruvian cuisine with the sweet and savory notes of Japanese teriyaki. This dish combines tender strips of chicken with colorful vegetables, all stir-fried together and served over a bed of fluffy rice or crispy French fries.
The key to this dish is the teriyaki sauce, which adds a delightful glaze that enhances the overall flavor profile, making it a standout meal for any occasion.
The combination of textures and flavors in Teriyaki Chicken Saltado is what makes it so appealing. The crispy vegetables, juicy chicken, and the umami-rich sauce come together to create a harmonious dish that’s both satisfying and comforting.
Whether you’re looking to impress guests or simply enjoy a delicious home-cooked meal, this recipe is sure to become a favorite in your household.
Ingredients (Serves 4-6):
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup snap peas or green beans
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
- Cooked rice or French fries, for serving
- Chopped green onions and sesame seeds for garnish (optional)
Cooking Instructions:
1. Prepare the Chicken: Start by slicing the chicken breasts into thin strips. This allows them to cook quickly and evenly. Season the chicken with salt and pepper, ensuring it’s well coated. Set aside while you prep the vegetables.
2. Stir-Fry the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the chicken strips in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced red onion, red and yellow bell peppers, and snap peas or green beans. Stir-fry the vegetables for about 3-4 minutes until they’re tender but still crisp.
Add the minced garlic and sauté for an additional minute until fragrant.
4. Combine and Add Sauce: Return the cooked chicken to the skillet with the vegetables. In a small bowl, mix together the soy sauce, teriyaki sauce, rice vinegar, and cornstarch (if using). Pour this sauce over the chicken and vegetables, stirring to coat everything evenly.
Allow the mixture to simmer for a few minutes until the sauce thickens slightly.
5. Serve: Once the sauce has thickened, remove the skillet from heat. Serve the Teriyaki Chicken Saltado over a bed of fluffy rice or crispy French fries. Garnish with chopped green onions and sesame seeds if desired.
Extra Tips:
For an even more authentic flavor, you can marinate the chicken in the teriyaki sauce for about 30 minutes before cooking. This will infuse the chicken with additional flavor.
Also, feel free to customize the vegetables based on your preference or what you have on hand. Broccoli, carrots, or zucchini can also make excellent additions to this stir-fry.
Ultimately, adjust the sweetness of the teriyaki sauce to your liking by adding some honey or brown sugar if you prefer a sweeter dish!
Chicken Saltado With Quinoa
Chicken Saltado is a beloved Peruvian dish that perfectly showcases the country’s culinary fusion of Asian and Latin flavors. Originating from Chinese immigrants in Peru, this stir-fry combines marinated chicken, fresh vegetables, and a unique blend of spices, all served over a bed of fluffy quinoa instead of the traditional rice. The result is a colorful, hearty meal that isn’t only delicious but also packed with nutrients, making it an excellent choice for family gatherings or weeknight dinners.
Cooking Chicken Saltado with quinoa is a delightful experience that allows you to explore the rich flavors and textures of Peruvian cuisine. The succulent chicken is marinated with soy sauce, garlic, and spices, while the vegetables provide a lovely crunch and freshness. Quinoa, a nutritious grain, complements the dish perfectly by absorbing the savory juices from the stir-fry. This recipe serves 4-6 people, making it ideal for sharing with family and friends.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 medium red onion, sliced
- 1 bell pepper (red or yellow), sliced
- 2 tomatoes, diced
- 4 cups cooked quinoa
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken strips with soy sauce, red wine vinegar, minced garlic, cumin, paprika, salt, and pepper. Mix well to guarantee the chicken is evenly coated in the marinade. Let it sit for at least 15 minutes to absorb the flavors.
- Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine 2 cups of quinoa with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all water is absorbed. Fluff with a fork and set aside.
- Sauté the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken strips in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the Vegetables: Add the sliced red onion and bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp. Then, add the diced tomatoes and cook for an additional 2 minutes, allowing them to soften.
- Combine and Serve: Once the chicken and vegetables are well combined and cooked, taste and adjust seasoning if necessary. Serve the chicken saltado over a generous scoop of cooked quinoa and garnish with fresh cilantro.
Extra Tips:
For an added depth of flavor, consider adding a splash of sesame oil during the cooking process or topping the dish with sliced avocado.
If you prefer a bit of heat, feel free to include sliced jalapeños or a dash of hot sauce. This Chicken Saltado with quinoa is versatile, so you can experiment with different vegetables or proteins, such as shrimp or beef, to suit your taste.
Enjoy this vibrant dish with a side of Peruvian-style salsa for an extra kick!
BBQ Chicken Saltado
BBQ Chicken Saltado is a delightful fusion dish that combines the vibrant flavors of traditional Peruvian chicken saltado with the smoky, charred essence of barbecue. This dish is an innovative take on the classic stir-fry, infusing grilled chicken with a medley of fresh vegetables and the signature salty-sweet marinade that makes chicken saltado so beloved.
The combination of colors, textures, and flavors creates a feast for the eyes and the palate, perfect for gatherings and family dinners.
The preparation of BBQ Chicken Saltado starts with marinating the chicken in a flavorful mixture that enhances its tenderness and infuses it with a smoky barbecue taste. After grilling the chicken to perfection, it’s tossed with sautéed onions, tomatoes, and cilantro, creating a quick yet satisfying dish that pairs wonderfully with rice or fries.
The harmonious blend of ingredients guarantees that each bite is bursting with flavor, making this dish a must-try for any culinary enthusiast.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup barbecue sauce
- 2 tablespoons olive oil
- 1 medium red onion, sliced
- 2 medium tomatoes, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Cooked rice or French fries for serving
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the soy sauce and barbecue sauce. Add the chicken breasts, making sure they’re well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld into the chicken.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing into strips.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced red onion and sauté for about 3 minutes until they begin to soften. Then, add the sliced tomatoes and bell peppers, cooking for an additional 5 minutes or until the vegetables are tender but still crisp.
- Combine Chicken and Vegetables: Add the minced garlic to the skillet and stir for about 30 seconds until fragrant. Then, add the grilled chicken strips back into the skillet along with the reserved marinade. Toss everything together and cook for another 2-3 minutes, allowing the flavors to meld.
- Finish and Serve: Remove the skillet from heat and stir in the chopped cilantro. Season with salt and pepper to taste. Serve immediately over cooked rice or with crispy French fries for a delicious and hearty meal.
Extra Tips:
For an extra layer of flavor, consider adding spices such as cumin or paprika to the marinade. You can also customize your BBQ Chicken Saltado by incorporating other vegetables like zucchini or corn, depending on your preferences.
If you prefer a spicier kick, add sliced jalapeños or a dash of hot sauce to the mix. Enjoy this flavorful dish fresh, but it also makes for great leftovers that can be reheated for quick meals during the week!
Lemon Herb Chicken Saltado
Lemon Herb Chicken Saltado is a delightful twist on the classic Peruvian dish, combining the vibrant flavors of marinated chicken with fresh vegetables and a zesty lemon herb sauce. This dish captures the essence of traditional chicken saltado while introducing a revitalizing lemony brightness that elevates it to new heights.
The harmony of juicy chicken, colorful bell peppers, and fragrant herbs creates a beautiful and satisfying meal that’s perfect for any occasion. This recipe serves 4-6 people and isn’t only easy to prepare but is also a fantastic way to impress your family and friends with a taste of Peru.
The key to this dish lies in marinating the chicken to enhance its flavor and using high-quality ingredients to achieve the perfect balance of taste and texture. Get ready to savor every bite of this delicious Lemon Herb Chicken Saltado!
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into strips
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 2 lemons
- Zest of 1 lemon
- 2 teaspoons cumin
- Salt and pepper, to taste
- 3 cups cooked white rice, for serving
Cooking Instructions:
1. Marinate the Chicken: In a large bowl, combine the chicken thighs, garlic, lemon juice, lemon zest, cumin, salt, and pepper. Mix well to make sure that the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to an hour.
This step helps to infuse the chicken with flavor and tenderizes the meat.
2. Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Remove the chicken from the skillet and set it aside.
3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell peppers, and sauté for about 3-4 minutes until they’re slightly softened.
Then, add the cherry tomatoes and continue to cook for another 2-3 minutes, stirring frequently, until the vegetables are tender but still crisp.
4. Combine Chicken and Herbs: Return the cooked chicken to the skillet with the vegetables. Add the chopped cilantro and parsley, stirring well to combine.
Cook for an additional 2-3 minutes, allowing the flavors to meld together. Adjust seasoning with more salt and pepper if needed.
5. Serve: Serve the Lemon Herb Chicken Saltado over a bed of cooked white rice, making sure each plate has a generous portion of chicken and vegetables.
Garnish with extra cilantro or parsley if desired, and enjoy this zesty dish!
Extra Tips:
For an added layer of flavor, consider including a splash of soy sauce or a dash of hot sauce towards the end of cooking. This can enhance the umami taste and give a slight kick to the dish.
Also, feel free to customize the vegetables according to your preference, such as adding zucchini or snap peas for extra crunch. To save time, you can marinate the chicken overnight, allowing the flavors to deepen even further.
Enjoy your cooking adventure with this Lemon Herb Chicken Saltado!
Chicken Saltado With Cilantro Lime Rice
Chicken Saltado is a vibrant and delicious Peruvian dish that artfully combines the flavors of stir-frying with traditional South American ingredients. This dish features marinated chicken sautéed with fresh vegetables, such as onions and tomatoes, and is typically served alongside rice and fries. The beauty of Chicken Saltado lies in its harmonious blend of savory, tangy, and slightly spicy flavors, making it a favorite among many.
To elevate this dish, we add an invigorating twist with cilantro lime rice, which not only complements the Chicken Saltado but also adds a burst of freshness. The cilantro and lime elevate the dish, making it perfect for gatherings or family dinners. With its colorful presentation and robust flavors, Chicken Saltado with Cilantro Lime Rice is sure to impress your guests or family at the dinner table.
Ingredients (serves 4-6):
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 2 tbsp vegetable oil
- 1 medium red onion, sliced
- 2 medium tomatoes, cut into wedges
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup French fries (optional, for serving)
- 2 cups white rice
- 2 cups chicken broth or water
- 1 cup fresh cilantro, chopped
- Juice of 2 limes
- Zest of 1 lime
Cooking Instructions:
- Marinate the Chicken: In a bowl, combine the chicken strips with soy sauce, red wine vinegar, and a pinch of salt and pepper. Allow the chicken to marinate for at least 15-30 minutes to absorb the flavors.
- Prepare the Rice: Rinse the white rice under cold water until the water runs clear. In a pot, combine the rice and chicken broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. Once done, fluff the rice with a fork and stir in the chopped cilantro, lime juice, and lime zest. Set aside.
- Cook the Chicken: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onions, green bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are tender. Then add the tomatoes and cook for an additional 2-3 minutes.
- Combine and Season: Return the cooked chicken to the skillet with the sautéed vegetables. Sprinkle the cumin over the mixture, and stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper as needed.
- Serve: On a large platter, serve the Chicken Saltado alongside a generous portion of cilantro lime rice. If desired, add French fries on the side for an authentic touch.
Extra Tips:
When cooking Chicken Saltado, feel free to customize the vegetables based on your preferences or what you have on hand. Adding ingredients like carrots or zucchini can enhance the dish’s nutritional value.
Additionally, for a spicier kick, consider adding sliced jalapeños or a splash of hot sauce to the chicken mixture. Always verify the chicken is cooked through and has a nice sear for the best flavor. Enjoy this vibrant dish with family and friends!
Creamy Chicken Saltado With Avocado Sauce
Creamy Chicken Saltado with Avocado Sauce is a delightful twist on the traditional Peruvian stir-fry. This dish combines tender pieces of chicken marinated in a savory mixture and sautéed with colorful vegetables, all brought together with a luscious avocado sauce that adds a rich creaminess. The marriage of flavors and textures in this recipe makes it a perfect dinner option for family gatherings or casual get-togethers with friends.
In addition to being incredibly delicious, this Creamy Chicken Saltado is quick and easy to prepare, making it ideal for busy weeknights. The avocado sauce not only enhances the dish’s flavor but also adds a burst of freshness that perfectly complements the sautéed chicken and vegetables. Serve it over a bed of rice or with crispy French fries for a complete meal that everyone will love.
Ingredients (serving size: 4-6 people):
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 medium red onion, sliced
- 1 bell pepper (red or yellow), sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 avocado, pitted and peeled
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- Fresh cilantro, for garnish (optional)
- Rice or French fries, for serving
Cooking Instructions:
- Marinate the Chicken: In a bowl, combine the chicken strips, soy sauce, red wine vinegar, cumin, paprika, salt, and pepper. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes while you prepare the other ingredients.
- Prepare the Avocado Sauce: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, you can add a little water to reach your desired consistency. Set aside.
- Sauté the Vegetables: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers, sautéing for about 3-4 minutes until they start to soften. Add the minced garlic and continue to sauté for another minute until fragrant.
- Cook the Chicken: Push the vegetables to the side of the skillet and add the marinated chicken to the center. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and fully cooked through.
- Combine Ingredients: Once the chicken is cooked, mix it with the sautéed vegetables in the skillet. Stir everything together and let it cook for an additional minute to allow the flavors to meld.
- Serve: Remove the skillet from heat and spoon the creamy avocado sauce over the chicken saltado. Garnish with fresh cilantro if desired. Serve hot over rice or with crispy French fries.
Extra Tips: When preparing Creamy Chicken Saltado, feel free to customize the vegetables according to your preference or what you have on hand. Zucchini, carrots, or snap peas can also be delicious additions.
For a hint of spice, consider adding sliced jalapeños or a dash of hot sauce to the marinade or avocado sauce. Additionally, you can make the avocado sauce ahead of time and store it in the refrigerator; just be sure to cover it tightly to prevent browning.
