What does pollo saltado include?

Pollo saltado includes marinated chicken, red onions, tomatoes, aji amarillo peppers, soy sauce, vinegar, cilantro, crispy fries, and white rice. This mix of ingredients creates the perfect balance of tangy, savory, and fresh flavors.

Do you say pollo saltado or pollo salteado?

In Peru, the dish is called pollo saltado . While salteado is the more general Spanish word for “sautéed,” saltado refers specifically to this traditional stir-fry style in Peruvian cuisine.

What is the difference between saltado and salteado?

Both words describe quick cooking over high heat, but saltado is tied to Peru’s unique stir-fry tradition. Salteado is a general term used across Spanish-speaking countries for sautéed foods, while saltado emphasizes the Peruvian technique that fuses Chinese and local flavors.

What can you add to chicken in the oven to keep it juicy?

If baking chicken, add a marinade with vinegar, citrus juice, or yogurt to lock in moisture. Covering the chicken with foil for part of the cooking time also helps keep it juicy.

Why is it called “salteado”?

The term comes from the Spanish word saltar , meaning “to jump.” It describes how ingredients jump and move in the pan while being stir-fried over high heat.

What is “salteado”?

Salteado is a Spanish culinary technique that means sautéing food quickly with a small amount of oil over high heat. In Peru, this style evolved into saltado , a signature of chifa cooking.

Pollo Saltado Recipe: A Flavorful Peruvian Chicken Stir-Fry You’ll Love

Name: Pollo Saltado Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb chicken breast or thighs, sliced; 2 red onions, sliced; 2 tomatoes, cut into wedges; 1-2 aji amarillo peppers (or substitutes); 3 tbsp soy sauce; 2 tbsp vinegar; 2 garlic cloves, minced; 1 tsp cumin; Fresh cilantro, chopped; 2 cups fries (fried or baked); 2 cups cooked white rice; Salt and pepper to taste; 2 tbsp vegetable oil

Description

A classic Peruvian chicken stir-fry with onions, tomatoes, fries, and rice. Bold, tangy, and comforting.

Ingredients

Scale

1 lb chicken breast or thighs, sliced

2 red onions, sliced

2 tomatoes, cut into wedges

1–2 aji amarillo peppers (or substitutes)

3 tbsp soy sauce

2 tbsp vinegar

2 garlic cloves, minced

1 tsp cumin

Fresh cilantro, chopped

2 cups fries (fried or baked)

2 cups cooked white rice

Salt and pepper to taste

2 tbsp vegetable oil

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Instructions

1. Marinate chicken with soy sauce, vinegar, garlic, cumin, salt, and pepper for 20 minutes.

2. Heat a wok or skillet until very hot, add oil, and stir-fry chicken until browned. Remove and set aside.

3. Stir-fry onions, tomatoes, and aji amarillo quickly until slightly charred but crisp.

4. Return chicken to wok, add more soy sauce and vinegar, and toss together.

5. Fold in crispy fries, sprinkle cilantro, and mix well.

6. Serve hot with rice on the side.

Notes

For authentic flavor, use fresh aji amarillo.

Bake fries for a lighter version.

Substitute tofu or mushrooms for a vegetarian option.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Peruvian

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 6g
Sodium: 720mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 35g
Cholesterol: 95mg