Tallarín Saltado Pollo A La Brasa Recipe
Peruvian wood charcoal – grilled rotisserie chicken, peruvian pasta, cabbage, green beans, peppers, bean sprouts, tomatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Grill the rotisserie chicken over wood charcoal until cooked through and crispy. Allow it to rest before shredding the meat off the bones.
- 2
Cook the Pasta
In a large pot of boiling salted water, cook the Peruvian pasta according to package instructions. Drain and set aside.
- 3
Sauté the Vegetables
In a large pan or wok, heat olive oil over medium heat. Add minced garlic and ginger, sauté until fragrant. Then add the cabbage, green beans, red bell pepper, and bean sprouts. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- 4
Combine Ingredients
Add the cooked pasta and shredded chicken to the vegetable mixture. Pour in the soy sauce, and season with salt and pepper to taste. Toss everything together until well combined.
- 5
Serve
Serve hot, garnished with diced tomatoes on top for a fresh touch.
