Pollo saltado is a spin on a Peruvian classic (Lomo Saltado) which consists of chicken, red onions, cilantro, and tomatoes, served on a nest of French fries. The fries soak up liquid from the chicken stir-fry. Using Asian inspired flavors, the sauce is made up of red wine vinegar and soy sauce cooked in a hot wok.
I find this is a dish that provides a fantastic chance to get some teamwork going on in the kitchen between family and friends. A great pollo saltado has all the different elements coming out at once to make a perfect combination of flavors. I prefer to use frozen fries to reduce some of the cook time but highly recommend frying them in oil to make sure they come out crisp. I also cut the chicken into slices ahead of time so that the actual cook is less daunting.
Tips
- Slice your chicken, onions, and tomatoes ahead of time
- Set out all seasonings and ingredients prior to cooking for an organized workspace
- Use fries straight out of the freezer as they will stay crispy that way
- A rice cooker or instant pot will keep your rice warm while you cook the other ingredients
- Aji Amarillo paste makes a world of difference in the flavor! I have left a link below on where to order if you can’t find it in your local grocer
If you can’t find aji amarillo paste in your local grocer, they sell it here on Amazon.