Pollo Saltado Recipe

Marinate

Trim excess fat from chicken thighs and pat dry. In a bowl, combine 3 tbs soy sauce, 2 tbs lime juice, 1 tbs mirin (or dry sherry), 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbs vegetable oil, 1 tsp black pepper, and 1/2 tsp salt. Add chicken and toss to coat. Marinate at least 30 minutes, up to 4 hours in the refrigerator.

Grill

Preheat grill or grill pan to medium-high. Remove excess marinade and grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the exterior is charred in spots. Let rest 5 minutes, then slice into 1/2-inch wide 'fries' or strips about 3 inches long to mimic 'chicken fries'.

Prepare potatoes: scrub and cut into thick fries (about 1/2 inch x 3 inches). Soak in cold water for 20 minutes to remove excess starch, then pat completely dry.

Toss the dried potato sticks with 1 tbs cornstarch, 1 tsp salt, and 1/2 tsp black pepper to coat evenly.

Heat a deep pot with 3 cups vegetable oil to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until just tender but not browned. Use a slotted spoon to transfer to paper towels. Increase oil to 375°F (190°C) and fry the batches again 1.5–2 minutes until golden and crisp. Drain on paper towels and season lightly with additional salt if desired.

While potatoes soak, slice 1 red onion into thick wedges (about 1/2 inch), halve and seed 2 roma tomatoes, then cut into wedges. Slice 2 scallions into 1-inch pieces. If using yellow bell pepper instead of aji paste, cut into 1/2-inch strips.

Heat 1 tbs vegetable oil in a large skillet or wok over high heat until smoking point begins. Add the red onion and sauté 1 minute, then add scallions and tomatoes and stir-fry quickly 1–2 minutes — you want vegetables hot and slightly blistered but not falling apart. Add 1 tsp aji amarillo paste (or a few strips of yellow bell pepper) and toss to combine. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

Place 2 cups of baby arugula or mixed greens in a bowl. Whisk together the salad dressing (1 tbs olive oil, 1 tbs lime juice, 1/2 tsp honey, 1/4 tsp salt, 1/4 tsp pepper) and toss greens lightly just before plating so they remain crisp.

In a small bowl combine 2 tbs soy sauce, 1 tbs red wine vinegar, 2 tbs stock (or water), 1 tsp oyster sauce (optional), and 1/2 tsp sugar. Mix 1/2 tsp cornstarch into this mixture to make a thin slurry.

Return the hot skillet/wok briefly to high heat, add the grilled sliced chicken strips, and pour the sauce over. Stir for 30–60 seconds until sauce thickens slightly and coats the chicken and vegetables. Add the stir-fried vegetables back to the pan and toss together 15–20 seconds to meld flavors. Remove from heat and sprinkle 2 tbs chopped cilantro (optional).

On each plate place a bed of tossed greens (about half the greens per serving). Top with a generous portion of hot fries alongside or partially under the chicken. Spoon the chicken-and-vegetable mixture over the fries and greens so some fries remain crisp.

Garnish with fresh lime wedges and pickled jalapeño or aji if desired. Serve immediately with chilled soda (about 1 cup per person) on the side.