Pollo Saltado

Pollo Saltado is a vibrant and hearty Peruvian dish that brings together the perfect combination of tender stir-fried chicken, sautéed vegetables, and crispy fries. The soy sauce and vinegar-based sauce infuse the dish with deep, savory flavors, while the ketchup adds a subtle sweetness. The crispy fries on the side offer a satisfying crunch, making each bite a delightful contrast.

This dish is a great way to introduce a taste of Peru into your cooking routine. You can easily adjust the ingredients to suit your tastes or dietary preferences, whether by swapping chicken for beef or using different vegetables. Paired with fluffy rice, Pollo Saltado makes for a filling and delicious meal that is sure to impress family and friends.

Full Recipe:

2 chicken breasts, sliced into strips
1 red onion, sliced thin

1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced

2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon oyster sauce

1 tablespoon ketchup
2 tablespoons vegetable oil
1 tablespoon fresh cilantro, chopped

2 medium potatoes, peeled and cut into thin strips (for fries)
Salt and pepper to taste
2 cups cooked rice (for serving)

Directions:

Heat oil in a large skillet or wok over medium heat. Add the potato strips and fry until crispy and golden brown. Remove and set aside on a paper towel to drain.

In the same pan, add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Add the onion and bell peppers to the pan, sautéing for 3-4 minutes until softened.
Stir in the garlic and cook for another 1 minute, being careful not to burn it.

Add the soy sauce, white vinegar, oyster sauce, and ketchup, stirring to combine all the ingredients.
Return the cooked chicken to the pan and toss everything together for another 2-3 minutes until heated through and well combined.
Serve the stir-fry over cooked rice and garnish with fresh cilantro and crispy fries on the side.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 490 kcal | Servings: 4 servings

History and Origin

Pollo Saltado, like many classic dishes, has a fascinating backstory that intertwines cultural influences and local culinary evolution. This dish is a variant of the famous “Saltado” family of stir-fries that originated in Peru. The Saltado style itself is a result of the Chinese immigration to Peru during the 19th century, where Chinese immigrants brought with them their stir-frying techniques and wok cooking style, which merged with Peruvian ingredients to create a fusion of flavors.

Though traditionally made with beef (as in lomo saltado), Pollo Saltado features chicken as the star ingredient. The dish reflects Peru’s rich cultural blending, where indigenous ingredients like potatoes and rice meet the influence of Chinese cooking methods. Over time, Pollo Saltado became a staple in Peruvian homes and restaurants, particularly in urban areas where the Chinese-Peruvian fusion gained momentum.

Today, Pollo Saltado remains one of Peru’s most beloved comfort foods, often served during special occasions or as a hearty weekday meal. It is a dish that combines both the local flair for fresh, vibrant ingredients and the influence of Asian cooking techniques, resulting in a savory, satisfying meal.

Variations and Adaptations

Pollo Saltado has evolved over time, with various regional adaptations across Peru. While the basic recipe remains consistent, there are numerous ways to customize this dish based on available ingredients, personal preferences, or dietary needs. For example:

Vegetarian Version: To make Pollo Saltado vegetarian, simply substitute the chicken with tofu or a mix of hearty vegetables like eggplant, zucchini, and mushrooms. The flavors will still be vibrant and satisfyingly hearty.
Beef or Pork Saltado: While the chicken version is popular, some prefer a more traditional twist with beef or pork, especially for lomo saltado (beef stir-fry). Both proteins work wonderfully with the dish’s tangy and savory sauce.
Different Sauces and Spices: While the classic version relies on soy sauce, vinegar, and ketchup, some variations incorporate spicy aji amarillo (Peruvian yellow chili) or more exotic spices like cumin, turmeric, or paprika to add extra depth of flavor.

Serving with Quinoa: A regional twist includes replacing the traditional rice with quinoa, which brings a nutty, nutritious element to the dish and also ties in with the highland influences of Peru.
Fries Variation: While crispy fries are the most common accompaniment, some cooks prefer to use roasted potatoes or even sweet potatoes for a slightly healthier, yet still delicious, alternative.

Nutritional Information

Pollo Saltado, while rich and flavorful, provides a well-rounded meal that includes protein, carbohydrates, and healthy fats. Here’s a breakdown of the nutritional content based on a standard serving of the dish (assuming it’s served with rice and fries):

Calories: Approximately 490 kcal per serving
Protein: 38 grams – A good amount of lean protein from the chicken, which supports muscle growth and recovery.

Carbohydrates: 56 grams – The rice and fries contribute to the carb content, providing energy and making the dish filling.
Fat: 16 grams – The oil used for stir-frying adds some healthy fats, though the dish can be made lighter by using less oil or opting for healthier frying methods.
Fiber: 5 grams – From the vegetables and the fries, this dish provides some fiber, which helps digestion and keeps you feeling fuller for longer.

Micronutrients:
- Vitamin C: The bell peppers and onions provide a boost of Vitamin C, essential for immune health.
- Potassium: The potatoes offer potassium, helping to regulate blood pressure and support heart health.
- Iron: The chicken and vegetables provide a source of iron, important for maintaining healthy red blood cells.

While the dish does include a few higher-calorie elements like fries, you can modify it for a lighter version by opting for baked fries or a smaller portion of potatoes.

Serving Suggestions and Pairings

Pollo Saltado is versatile and can be served in a variety of ways to suit different occasions:

Traditional Serve: Serve the Pollo Saltado with a side of steamed white rice and crispy fries for the full authentic experience. This combination creates the perfect balance of textures – crispy fries, tender chicken, and fluffy rice.

Quinoa Option: For a lighter and more nutritious alternative, swap the rice for quinoa. The nutty flavor of quinoa pairs wonderfully with the savory stir-fried chicken and adds a boost of protein and fiber.
Side Dishes: Pair the dish with a simple side of fresh greens or a tangy salad to balance the richness of the main dish. A classic Peruvian ensalada criolla (onion, tomato, cilantro, and lime) adds a refreshing touch.
Beverage Pairing: Pair Pollo Saltado with a crisp, cold beverage such as a chilled glass of Inca Kola, a popular Peruvian soft drink, or a light, citrusy Pisco Sour for a true taste of Peru. For a non-alcoholic option, a sparkling water with a twist of lime would work well.

For Leftovers: Pollo Saltado makes great leftovers and can be reheated in a skillet to retain its crispy elements. You can also serve the leftovers in a wrap or sandwich for an easy lunch the next day.

Tips and Tricks for Success

To ensure your Pollo Saltado turns out perfectly every time, here are a few helpful tips:

Prep Ingredients Ahead of Time: Since this dish is cooked quickly over high heat, having all your ingredients prepped and ready to go will ensure you don’t overcook anything. Slice the chicken, vegetables, and potatoes ahead of time for smooth cooking.
Use a Wok or Large Skillet: If you have one, a wok is ideal for stir-frying because its shape allows for even cooking and easy tossing of ingredients. A large skillet also works well if a wok is not available.
High Heat is Key: For that delicious stir-fry flavor, make sure your skillet or wok is hot before adding any ingredients. This will help to sear the chicken quickly, locking in juices and creating a nice golden crust.

Don’t Overcrowd the Pan: To avoid steaming your chicken or vegetables, cook them in batches if necessary. Overcrowding the pan can cause everything to release too much moisture, which will prevent the crispy texture you want.
Customize the Sauce: The sauce is where the magic happens. If you like more tang, add a little extra vinegar. If you prefer more sweetness, a dash of honey or additional ketchup can help balance the flavor profile.

Potential Health Benefits

Pollo Saltado offers a balanced mix of nutrients, making it a satisfying and nutritious meal. Chicken is a great source of lean protein, essential for muscle repair and growth. The inclusion of vegetables like onions, bell peppers, and potatoes adds vitamins and minerals, particularly Vitamin C, which is crucial for immune health. The dish also provides a moderate amount of carbohydrates, helping to fuel the body, while the inclusion of healthy fats from the oil supports cellular function.

For those looking to reduce their calorie intake, it’s easy to make Pollo Saltado healthier by using less oil or opting for baked fries instead of deep-fried ones. Additionally, swapping rice for quinoa adds more protein and fiber to the meal, making it a better choice for those aiming to control their blood sugar levels.

Conclusion

Pollo Saltado is a perfect dish for anyone wanting to explore the rich and flavorful world of Peruvian cuisine. With its easy-to-make ingredients and bold, savory taste, it’s an excellent option for weeknight dinners, gatherings, or impressing your guests with something a bit more exotic. Whether you stick with the traditional recipe or make your own variations, Pollo Saltado offers versatility, flavor, and a true taste of Peru on your plate.