Pollo Saltado

Name: Pollo Saltado
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 500 g chicken; 2 tomatoes; 1 red onion; 2 tbsp soy sauce; fries — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Pollo Saltado is a vibrant expression of Peru's chifa-criollo tradition, where Chinese and Peruvian culinary practices meld seamlessly. This dish is typically enjoyed as a comforting home-cooked meal, embodying the warmth and generosity of family dining. It’s not just food; it’s a shared experience, with each bite connecting the eater to a rich tapestry of cultural influences that have simmered together over time.

The dish is a celebration of contrasts: tender chicken meets the crispness of golden fries, while the acidity of tomatoes balances the savory depth of soy sauce and onions. The seasoning is a personal touch, a pinch of fine sea salt judged instinctively by the cook. This dish is meant to be savored slowly, allowing each flavor to reveal itself in harmony, a true testament to the art of Peruvian home cooking.

Ingredients

500 gchicken
2tomatoes
1red onion
2 tbspsoy sauce
fries — to serve
to tastefine sea salt

Method

Begin by patting the 500 g of chicken dry with paper towels to ensure a good sear. Season the chicken generously with fine sea salt. Heat a large skillet or wok over high heat and add a generous amount of oil. Once the oil is shimmering, add the chicken pieces in a single layer, avoiding overcrowding. Brown the chicken on all sides until it develops a golden crust and is cooked through, then remove it from the pan and set aside.
Slice 2 tomatoes into wedges and 1 red onion into thin slices. In the same skillet, add a bit more oil if necessary, and toss in the sliced onions. Cook the onions over medium-high heat until they become translucent and slightly caramelized, releasing their sweetness.
Add the tomato wedges to the skillet with the onions. Stir gently and cook until the tomatoes start to soften but still hold their shape, allowing their juices to mingle with the onions.
Return the browned chicken to the skillet. Pour in 2 tablespoons of soy sauce, stirring to combine all the ingredients. Allow the mixture to simmer briefly, letting the flavors meld together. If the sauce appears too thin, let it reduce slightly until it clings to the chicken and vegetables.
Taste the dish and adjust the seasoning with more fine sea salt if needed. Once the sauce has reached the desired consistency and flavor, remove the skillet from the heat.
Finish the dish by adding freshly chopped herbs of your choice for a burst of freshness. Serve the Pollo Saltado immediately with crispy fries on the side, inviting everyone to share and enjoy.