Pollo Saltado Recipe

Prep and marinate the chicken

Slice the chicken thighs into 1/2-inch strips. Mince the garlic. In a bowl combine 3 tbs soy sauce, 1 tbs red wine vinegar, minced garlic, 1/2 tsp ground cumin and 1/4 tsp black pepper. Add the chicken strips and toss to coat. Marinate at room temperature for 15-20 minutes or refrigerate up to 2 hours.

Prepare vegetables

While the chicken marinates, peel and cut the red onion into 1/2-inch wedges (keeping layers intact). Core and cut the tomatoes into 8 wedges each. Seed (if desired) and cut the aji amarillo or yellow bell pepper into 1/2-inch strips. Trim and cut scallions into 1- to 2-inch pieces on the bias. Roughly chop cilantro if using.

Fry the potatoes (optional traditional step)

If you want the classic presentation with fries, heat 1/2 cup vegetable oil in a heavy skillet or deep pan over medium-high heat (or use a deep-fryer) until shimmering. Slice 2 medium russet potatoes into matchsticks and pat dry. Fry in batches until golden and crisp, about 3–4 minutes per batch. Drain on paper towels and season with a pinch of salt. Set aside. (If serving with plain rice, omit this step.)

Sear the marinated chicken

Wipe out the pan used for frying to leave a thin film of oil, or use a large wok or heavy skillet and heat over high heat until very hot. Add 1–2 tbs vegetable oil and swirl. Remove chicken from marinade, letting excess drip off. Sear chicken in a single layer without overcrowding, 2–3 minutes per side until browned but not fully cooked through. Work in batches if needed. Transfer chicken to a plate.

Build the stir-fry

Add another 1–2 tbs oil to the hot pan if needed. Add the onion and bell pepper strips and stir-fry 1–2 minutes until they begin to soften but still have bite. Toss in the tomato wedges and scallions and cook 30–45 seconds—tomatoes should warm but hold shape.

Add chicken back and make the sauce

Return the seared chicken to the pan. Stir briefly to combine. In a small bowl whisk together 1/2 cup stock, 1 tbs soy sauce, 1 tsp red wine vinegar, 1 tsp oyster sauce (if using) and 1/2 tsp cornstarch until smooth. Pour the sauce into the pan and toss constantly over high heat for 1–2 minutes until the sauce reduces slightly and coats the components and the chicken finishes cooking. Taste and adjust with salt (about 1/2 tsp) and additional pepper if needed.

Finish and serve

Remove from heat, toss in chopped cilantro if using, and squeeze lime over the top if desired. Plate the Pollo Saltado over steamed white rice or alongside the fries you prepared. Garnish with extra scallion pieces. Serve immediately.

All sauce components are added in the 'Add chicken back and make the sauce' step—ensure cornstarch is fully dissolved in the stock before adding to the hot pan to avoid lumps.