This week has flown past! With commitments at school, and at home, Friday snuck up on me. So here we are, time to post a Sabroso Saturday recipe, and I am just ready for a nap … or maybe comfort food.
I think what I want is pollo saltado montado from the Peruvian restaurant nearby. For those of you not familiar with Peruvian food, pollo saltado is sauteed chicken strips. Montado refers to the topping on the rice. Two eggs, over medium, fresh out of the pan. I always go through the yolk so it mixes into the white rice.
I found this recipe on GastronomiaPeru. Their chef switches out the french fries for other vegetables, which seem like a good idea to balance out that fried egg (if you want detailed instructions on how to fry an egg, the Incredible Edible Egg is a great resource). For those who read Spanish, I am copying and pasting the original recipe from Gastronomia Peru. If you only read English, scroll down for the translation.
– 4 pechugas de pollo sin piel, cortadas en trozos medianos
– 1 taza de caldo de verduras
– 3 a 4 cucharadas de sillao o salsa de soya
– 1 pimiento verde, cortado en cubos medianos
– 1 pimiento rojo, cortado en cubos medianos
– 4 tallos de apio cortados en trozos diagonales
– 4 tallos de cebollita china cortados en trozos diagonales (parte verde y blanca)
– 1 diente de ajo finamente picado
– 2 cucharadas de aceite vegetal
– Brotes de soya (opcional)
Calentar aceite vegetal en una sarten mediana. Saltear los trozos de pollo hasta que estan ligeramente dorados, no es necesario que estan cocidos. Retirar el pollo de la sarten.
En la misma sarten, y con la grasa que quede saltear el ajo. Agregar los pimientos, el apio, la cebolla china. Saltear unos minutos y agregar el pollo y el caldo. Sazonar con sal y pimienta. Hervir hasta que el pollo este tierno y el liquido se haya reducido ligeramente. Antes de servir agregar brotes de soya si se desea. se puede acompañar con verduras salteadas.
– 4 skinless chicken breasts, sliced into medium pieces
– 1 cup of vegetable broth
– 3 – 4 tablespoons soy sauce
– 1 green bell pepper, sliced into medium pieces
– 1 red bell pepper, sliced into medium pieces
– 4 stalks of celery, sliced diagonally
– 4 stalks of Chinese onion (scallion?) sliced diagonally, white and green part
– 1 clove of garlic, chopped fine
– 2 tablespoons of vegetable oil
– Soybean sprouts (optional)
Heat vegetable in a medium pan. Saute the chicken chunks until they are lightly brown. It is not necessary to cook the chicken all the way through. Remove the chicken from the pan.
In this same pan, with whatever oil is left, saute the garlic. Add the peppers, celery and scallion. Saute for a few minutes, add the chicken and broth. Season with salt and pepper. Simmer until the chicken is tender and the liquid is slightly reduced. Before serving add soybean sprouts, if desired.
If you read all the way down to here, you may notice that my photo at the restaurant shows french fries mixed in with the chicken and peppers. That chef adds slices of white onion, so everything is about finger-sized on the plate. With the broth, the rice and the fried egg .. Lesli shares because I make her. She always serves herself from the platter as soon as it gets on the table, leaving me extra veggies while she takes extra chicken (as if I wouldn’t notice).
This post was written as part of MsLatina’s Sabroso Saturday blog hop. Check her site for recipes shared by other bloggers. Most Saturdays we have a variety of main dishes, drinks, desserts and appetizers.