Pollo Saltado
Pollo Saltado
This is a Peruvian stir fry dish, most likely started by Chinese immigrants who migrated to South America, which makes this dish truly Polynesian. The first time I had it was in a truly Hispanic neighborhood of Elizabeth, New Jersey.  The guy I was with (a fellow photographer named Jorge) ordered it and it looked pretty interesting. I didn’t get the French fries in it, but he told me it was a family favorite.
This can just as easily be made with beef for those who do not like chicken.
Enjoy this with a Pisco Sour cocktail.
INGREDIENTS
- 1 pound skinless boneless chicken breast
- 1 green pepper
- 1 onion
- 1/4 cup sliced cherry tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup (2 ounces) Apple Jack brandy
- 1/4 cup (2 ounces) Soy Sauce
METHOD
- Slice the onions and peppers into slices and cook for a few minutes
- Add in the steak and cilantro and allow to cook until doneness
- When it is done cooking add the tomatoes and toss. The tomatoes should be warm but not cooked through.
