Salteado Picante De Pollo Recipes

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POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)



Pollo Saltado (Peruvian-Style Chicken Stir-Fry) image

A traditional Peruvian-style chicken stir-fry is best served with rice and a sprinkle of cilantro on top!

Provided by Lauren W

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 55m

Yield 4

Number Of Ingredients 13

2 large skinless, boneless chicken breast halves, cut into strips
2 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon paprika
1 teaspoon ground cumin
ground black pepper to taste
1 clove garlic, minced
½ (32 ounce) package frozen steak-cut French fries
½ tablespoon vegetable oil
1 onion, sliced lengthwise
1 green bell pepper, sliced into strips
1 aji pepper, minced
3 Roma tomatoes, sliced lengthwise and seeds removed

Steps:

  • Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
  • Bake in the preheated oven until light golden, 20 to 25 minutes.
  • Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
  • Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
  • Arrange baked fries on plates and place the chicken stir-fry on top.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 36.9 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 5.2 g, Protein 26.8 g, SaturatedFat 3.7 g, Sodium 505.8 mg, Sugar 4.6 g

PERUVIAN LOMO SALTADO RECIPE BY TASTY



Peruvian Lomo Saltado Recipe by Tasty image

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, divided
1 lb sirloin steak, cut into strips
salt, to taste
black pepper, to taste
½ red onion, sliced
1 medium tomato, sliced
2 cloves garlic, minced
1 tablespoon aji amarillo paste
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
1 lb french fries, cooked, hot
white rice, cooked, for serving, optional

Steps:

  • Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
  • Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
  • Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
  • Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
  • Serve with rice, if desired.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 26 grams, Fat 24 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams

8 OF THE MOST AMAZING POLLO SALTADO RECIPES



8 Of The Most AMAZING Pollo Saltado Recipes image

Provided by Eat Wine Blog Team

Number Of Ingredients 8

Pollo Saltado With Tamari & Pisco by Avocado Pesto
Pollo Saltado With Soy Sauce & Honey by The Spruce Eats
Pollo Saltado With Soy Sauce & Red Wine Vinegar by The Missing Lokness
Pollo Saltado With Oyster Sauce by Cravings Journal
Baked Pollo Saltado by The Candid Appetite
Pollo Saltado With Teriyaki Sauce by Delish D'Lites
Saltado de Pollo by The Kremer Family
Pollo Saltado With Rosemary Fries by Sprinkle DIY

Steps:

  • Pick a recipe from the list above
  • Click the recipe name and visit the website
  • Collect the ingredients and cook the food
  • Enjoy - don't forget to leave a review

SALTEADO PICANTE DE POLLO



Salteado picante de pollo image

Provided by My Food and Family

Categories     Recetas para una vida saludable

Time 25m

Yield 4 porciones de 1-3/4 taza cada una

Number Of Ingredients 7

1 libra de pechugas de pollo deshuesadas y sin pellejo, cortadas en tiras finas
1/2 taza de aderezo oriental con ajonjolí tostado KRAFT Asian Toasted Sesame Dressing, cantidad dividida
1 cucharadita de salsa picante
1 paquete (16 oz) de verduras (vegetales) congeladas para salteado, descongelar y escurrir antes de usar
1 lata (8 oz) de trozos de piña en su jugo, escurridos
1/4 taza de cacahuates (maníes) con poca sal para coctel Lightly Salted COCKTAIL Peanuts
2 tazas de arroz integral, cocido y caliente

Steps:

  • Mezcla el pollo con 1/4 taza del aderezo y la salsa picante; reserva. Calienta el aderezo restante en una sartén grande antiadherente a fuego medio-alto. Añade las verduras (vegetales); saltéalas 1 min. Agrégales la mezcla de pollo; saltéalo de 4 a 5 min. o hasta que el pollo esté cocido.
  • Incorpora la piña y los cacahuates (maníes); cocina todo por 1 min. o hasta que esté completamente caliente, revolviendo de vez en cuando.
  • Sirve este salteado sobre el arroz.

Nutrition Facts : Calories 420, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY



Shila's Grandmother's Picante De Carne Recipe by Tasty image

Here's what you need: sirloin steak, salt, pepper, cumin seeds, canola oil, yellow onion, pureed garlic, aji amarillo paste, golden potato, carrot, water, chicken bouillon powder, green peas, peruvian corn, peruvian-style rice, egg, fresh parsley

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 lb sirloin steak, cut into cubes
salt, to taste
pepper, to taste
1 teaspoon cumin seeds
1 tablespoon canola oil, divided
2 cups yellow onion
2 teaspoons pureed garlic
1 tablespoon aji amarillo paste
2 cups golden potato, diced
1 cup carrot, diced
2 cups water
1 teaspoon chicken bouillon powder
1 cup green peas
1 cup peruvian corn, choclo, fresh or frozen
peruvian-style rice, or other cooked white rice
egg, cooked sunny-side up
fresh parsley, chopped

Steps:

  • Season the steak with salt, pepper, and cumin.
  • Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  • Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
  • Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
  • Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
  • Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
  • Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
  • Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 6 grams, Protein 28 grams, Sugar 10 grams

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