Pollo Saltado — The first of MANY Peruvian Inspired Dishes

I’m a lucky girl.  I was born in Peru and although I’ve lived in the US most of my life, I’ve always been surrounded by that culture.  The music, the customs, and most importantly – the food, God, the food.  Now I may be somewhat biased, but I honestly believe that some of the best cuisine in the WORLD can be found in my little country in South America.

 I could go on and on about the delicious meals like Papa a la Huancaina, Aji de Gallina, Ceviche (that’s ours by the way, not Ecuador’s), and the delectable desserts like Mazamorra Morada, Torta Helada, Alfajores and tons more… but I won’t — I’ll get to the point. 

Today is the first day that I attempted to make a Peruvian influenced meal.  Lomo Saltado is a super traditional Peruvian meal that consists of sliced meat sauteed with onions and tomatoes and is served with rice and french fries.  Some people also put the mixture in a roll and eat it for breakfast — something we did in our house on many Sundays.  Unfortunately, red meat has way more calories than chicken and since I’m trying to fit into a Monique Lhuillier wedding gown by April, I had to adjust.  I made the dish tonight with sliced up chicken instead.  I took this recipe, modified it a bit and replaced the meat with chicken.  And I’ve got to say, it was absolutely delicious.  And even M, who shies away from unknown foods, loved this as well.  Also, I’ve got a little extra in the fridge to put in a pita and eat for breakfast or lunch tomorrow! 

Pollo Saltado
3 Servings, approx 390 Calories per serving


  • 2 pieces of boneless, skinless chicken breast (approx 14 oz) cut into 1/4 inch slices seasoned with salt and pepper
  • 10 Campari Tomatoes, seeded and sliced
  • 1/2 Red Onion, sliced
  • 2 Tbsp Olive Oil
  • 1/4 Cup White Distilled Vinegar
  • 1 tsp Aji Amarillo (Yellow Chili Pepper Paste)
  • 1 tsp fresh lime juice


  1. Sautee chicken strips in Olive Oil until fully cooked (usually you don’t do the same with red meat but with chicken, I didn’t want to take any chances)
  2. Remove chicken from pan and put aside.
  3. In the same pan, saute the onions until they are transparent.
  4. Add the tomatoes, vinegar and aji amarillo and cook until the tomato softens and vinegar and other juices reduce.
  5. Add the chicken back into the pan and cook for an additional 5 minutes. 

 Serve with rice (and if you’re carb friendly, serve with fries as well) and enjoy!


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