Peruvian Chicken Saltado
Summary
Peruvian saltado is traditionally made with beef, but this healthier version uses chicken without sacrificing traditional flavors. It's a rustic, fast, and comforting recipe that can easily be doubled for a crowd (or for leftovers).
Receta en Español aquí.
Receta en Español aquí.
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- Prep time
- 10 min
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- Cook time
- 16 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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chicken tenderloins
- 1 lbs
- 454 g
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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olive oil (divided use)
- 3 tsp
- 3 tsp
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red onion (thinly sliced)
- 1
- 1
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large tomatoes (cored, halved, and sliced)
- 2 (about 1 lb)
- 2 (about 1 lb)
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garlic (minced)
- 2 clove
- 2 clove
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lower sodium soy sauce
- 2 tsp
- 2 tsp
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red wine vinegar
- 2 tsp
- 2 tsp
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Recommended for You
-
Vaca Frita Beef
10 min4 -
Pollo Saltado Peruano
10 min16 min4 -
Greek Yogurt-Marinated Chicken
10 min40 min6
Directions
Directions
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Sprinkle the chicken with the salt and pepper. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer to a plate.
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Add the onion and the remaining 1 tsp oil and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, garlic, soy sauce, and vinegar, and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
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Return the chicken to the skillet and heat through.