Saltado de Pollo Recipe (2024)

Saltado de Pollo Recipe

Saturday, June 06, 2009

I have been craving Saltado de Pollo from Inka Mama's recently so I made it at home several times now and love the recipes I've found. If you've never had Peruvian food this is one of my favorite dishes. Saltado is a Peruvian stir fry with a spicy kick to it. It's so good, but it's all in the Aji sauce (the green sauce usually found in the sqeeze bottles).

I've pieced several together to make it work. One of my biggest frustrations with stir frying chicken is my chicken tends to turn out dry so it finally dawned on me to brine the chicken breast. I've brined turkeys and chicken (with bones), but never breast meat. Duh! OMG, I will never make chicken again without brining it. The chicken came out so tender and moist and was a beautiful color (bizarre, I know, but apparently the sugars help to carmelize the surface giving it a nice golden brown color).

Brining Chicken Breast
Enough for four chicken breasts

1/4 cup kosher salt
1/4 cup sugar
8 cups water

Directions:

Pound the chicken breast to even it out (I put the chicken between layers of wax paper to eliminate a mess and use a large rolling pin)
Dissolve the sugar and salt in hot water (I usually boil a few cups of water to dissolve. Once dissolved I put the salt/sugar water in a new bowl and add tons of ice to cool it down. The water must be cool before adding the chicken)
Cover the bowl or transfer to a large ziplock bag and brine for 30 minutes (Time it well so you're ready to cook the chicken after the 30 minutes. You don't want to over brine the chicken)

Saltado de Pollo

1 lb of chicken breasts, sliced into strips about 1 1/2 inches long
1 large red onion, peeled and cut into eighths or wedges (separate the layers)
1 lb potatoes, peeled and cut for French fries or 1 package of frozen Yukon gold French fries (Regular size fries, not shoestring)
2 tsp Aji sauce (see recipe below)
3-4 firm tomatoes, cut into eighths (I've tried both Roma and beefsteak and I prefer the way beefsteak holds up)
2 tbsp chopped fresh parsley
1 tbsp balsalmic vinegar
2 tbsp soy sauce
juice of half a lemon
salt to taste (I don't add any because the aji sauce and soy sauce have plenty, not to mention I use brined chicken)
pepper to taste
vegetable oil for stir-frying
4 servings rice

Directions:

The key with stir-fry is to start with all ingredients ready - cut and measured out - before you start cooking.
Start the rice when you starting cutting up the chicken and let it stand covered until everything is ready. Cook the fries first and then do the stir-fry. I usually pop frozen fries in the oven while I'm stir-frying the chicken.
Cook the rice
Cook the french fries and set aside
Heal the oil in a large skillet or wok over high heat. Add chicken and stir-fry until chicken is cooked on all sides. Remove chicken and set aside. (The chicken cooks better when I stir-fry in small batches at a time. My pan turns into a black mess so I'll clean up or use another pan before I move on to the veggies)
Lower heat to medium-high setting and add some oil to the pan. Add onions and saute until they begin to soften, about 2 minutes
Add the aji, tomatoes, some of the parsley, soy sauce, balsalmic vinegar, salt and pepper. Cook until tomatoes have softened, about 2 minutes. Then add the lemon juice.
Add chicken and toss gently. Taste and adjust seasonings.
Add french fries and toss gently.
Serve over rice and sprinkle with parlsey. I put the aji sauce in to a squeeze bottle and add more to my liking.

Variations: I add steamed cut green beans after I add the tomatoes. Hmm hmm.

19comments:

Christinesaid...: I totally forgot about this dish! Oh I'm totally making it next weekend!; 6/07/2009 5:55 AM
Anonymoussaid...: This Ahi is EXACTLY how I remember it! YuM!!; 12/09/2009 7:42 PM
Anonymoussaid...: Bonjour I'd like to thank you for such a terrific made site!
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See Also
Lebanese Mujadara Recipe - Lentils, Rice & Fried Onions; 1/06/2010 7:45 PM
Anonymoussaid...: Made mine vegan with soy mayonnaise and tempeh...excellente. However, the aji sauce was super spicy with just garlic, ay!! Had to dilute with 1/2c soymilk and 1/2c more mayo!! otherwise, this was absolutely delish. thanks!; 2/01/2010 8:17 PM
Anonymoussaid...: Awesome website, I had not noticed thekremerfamily.blogspot.com before during my searches!
Continue the great work!; 9/19/2010 9:31 AM
Mosaid...: This was delicious! I made it last night. I subed the parsley for cilantro and only used 2 jalapenos for the Aji Sauce (not a huge fan of spicy food) it came out perfectly for my taste buds. I also left out the fries (trying to cut back on the carbs) and it was equally as good. Thanks for the wonderful receipe!; 12/08/2010 11:28 AM
Anonymoussaid...: Hello,
Thanks for sharing the link - but unfortunately it seems to be down? Does anybody here at thekremerfamily.blogspot.com have a mirror or another source?
Cheers,
Alex; 12/10/2010 6:51 AM
Anonymoussaid...: hi, good site very much appreciatted; 3/01/2011 9:04 PM
Anonymoussaid...: Greetings,
Thanks for sharing this link - but unfortunately it seems to be down? Does anybody here at thekremerfamily.blogspot.com have a mirror or another source?
Thanks,
Daniel; 4/05/2011 5:45 AM
Anonymoussaid...: Hi - I am really delighted to discover this. cool job!; 6/13/2011 12:10 AM
jeymisaid...: thank you so much for posting and sharing this. I made it last night and it came out great!; 10/08/2011 6:05 PM
Anonymoussaid...: Thanks for a recipe! This is now one of my favorite things to cook. It's like in my top 5 recipes.
-Omari; 12/19/2011 11:36 AM
LOSsaid...: Thank you so much for this recipe. I would never call myself a foodie or avid home chef or anything but I do love to cook and craft things. I used to frequent a restaurant that served Salta de Pollo and I've always wanted to try to make it. I followed your recipe and it was delicious. The sauce was amazing and the dish itself was just as I remember from the restaurant. Brilliant. Thank you.; 1/21/2012 7:50 PM
Anonymoussaid...: I made this it came out good but use way less sugar chicken comes out too sweet; 4/07/2012 7:51 PM
Anonymoussaid...: I have this dish every summer in Peru. I was a bit skeptical that this recipe would live up to the authentic dish. Well...This recipe tasted EXACTLY like the saltado I remember! Thank you so much!; 8/23/2012 6:38 PM
.megan.said...: This comment has been removed by the author.; 3/11/2013 8:41 PM
megansaid...: I just made this tonight! I used a different chicken recipe and made my own fries! GLORIOUS! The aji sauce is just tooooo...good! Thanks for the recipe! I just pinned it!; 3/11/2013 8:42 PM
Unknownsaid...: Thanks a million!! I made it for the first time and it came out wonderful. It was full of flavor.
Thanks again for sharing!!; 4/15/2014 7:08 PM
Anonymoussaid...: I love this recipe! Thank you for posting it. Its my favorite dish!; 6/02/2015 9:51 AM

FAQs

What is saltado in English? ›

The word saltado refers to stir fry (salteado in other Spanish-speaking countries, from the French sautée, which means to "jump"), a widely recognized Chinese cooking technique.

Discover More Details ›

Why is lomo saltado so good? ›

Lomo Saltado combines an array of flavors that tantalizes the tastebuds. It's marinated in aji panca peppers and cooked with tomatoes and onions. Typically served on or beside a bed of rice next to crispy potatoes, this easy-to-make stir-fried beef is something we all should teach ourselves how to make.

How many calories are in pollo saltado? ›

Cook the Chicken and Vegetables

Nutrition Facts (per serving)
1422	Calories
117g	Fat
70g	Carbs
26g	Protein

Dec 3, 2021

Get More Info ›

How do you eat Lomo Saltado? ›

Featuring slices of seasoned beef or steak, tomatoes, and onions in a soy and vinegar-laced sauce, Lomo Saltado is typically served with french fries or other types of cooked potatoes. White rice and chopped cilantro or scallions make ideal toppings for this hearty, flavorful Peruvian dish.

Explore More ›

Why does Peruvian food have French fries? ›

African and Asian influences

African slaves introduced dishes such as tacu-tacu, a mix of rice and beans that was fried and served with steak or eggs. Chinese immigrants created dishes such as lomo saltado, a stir-fry of beef, onions, tomatoes, and French fries, which has become a popular dish in Peru and globally.

Read The Full Story ›

Where did Pollo Saltado come from? ›

Originating from the bustling streets of Peru, this beloved dish combines the flavors of Chinese stir-fry with traditional Peruvian ingredients, resulting in a culinary masterpiece that delights the senses.

View Details ›

What is the best cut of beef for lomo saltado? ›

For lomo saltado, that means good choices include strips of tenderloin (also called the filet mignon), sirloin, and other popular cuts of steak, like the strip. The tenderloin is the most tender of the bunch, but it's expensive and not as deeply flavored as some of the other options.

Read On ›

Is lomo saltado unhealthy? ›

1 Plate of lomo saltado contains 604 Calories. The macronutrient breakdown is 35% carbs, 48% fat, and 17% protein. This is a good source of protein (46% of your Daily Value).

Learn More Now ›

What is the most unique food eaten in Peru? ›

Here are six of the strangest (and perhaps delicious) delicacies you should know about and where to find them:

Cow Heart Anticuchos.
Grubs.
Frog Smoothies.
Clay.
Lamb's Head Soup.
Guinea Pig.

Feb 22, 2019

Learn More Now ›

How many carbs are in Lomo Saltado? ›

Peruvian Lomo Saltado

Makes 4 Servings
Calories	552
Carb	39.9 g
Fiber	4.8 g
Protein	39.4 g

3 more rows

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Is lomo saltado eaten for lunch or dinner? ›

Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that migrated to Peru. The beef is tossed and cooked in tomatoes, red onion, soy sauce and ginger. Serve it over rice for a delicious dinner.

View Details ›

How much does lomo saltado cost in Peru? ›

Other Midrange to Upscale Restaurants

The INEI figures for Lima emphasize the range in prices for classic dishes in Lima: a lomo saltado can cost between S/. 8.00 and S/. 39.00, while ceviche ranges from S/. 10.00 to S/.

Read On ›

What does lomo saltado mean in English? ›

Classic lomo saltado is a literal translation of its Spanish name: A beef stir-fry.

Read On ›

What is a meat stick called in Peru? ›

Peruvian Anticuchos are meat skewers that have a long culinary tradition in Andean cultures dating back to pre-Colombian time at least a thousand years.

Get More Info ›

Why do they call it lomo saltado? ›

The Lomo Saltado is a fusion dish in and of itself. Originally termed as lomito de vaca, lomito de chorrillana or lomito saltado, the name literally translates to “jumping beef” in reference to the meat jumping while being stir-fried.

Read The Full Story ›

What meat is lomo saltado made of? ›

Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe. Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.

Saltado de Pollo Recipe (2024)