chicken lomo saltado recipe
The Best chicken lomo saltado recipe
Chicken lomo saltado is one of those dishes that feels like a hug from my childhood—simple, bold flavors that never fail to bring everyone together. I first fell in love with it years ago when my mom would make it for Sunday dinners, and the way the thinly sliced beef marinated in vinegar and garlic, then seared just right, paired with crispy fried onions and tangy tomato sauce, was pure comfort. It’s not just food; it’s a memory tied to laughter around the table and the way the kids would demand seconds because it’s so easy to eat. My boys, especially, love it because it’s quick to make—no fancy techniques, just good, hearty cooking that doesn’t take forever. Plus, it’s the kind of dish that feels special even when you’re not celebrating a big occasion. You can make it for a weeknight when everyone’s tired or for a casual family gathering where you want something flavorful but not too heavy.
What really makes this recipe work for me is how balanced it is. The lean chicken lomo keeps it light enough for a meal without feeling too rich, and the mix of sweet, sour, and spicy from the sauce and fries keeps things interesting without overpowering. My kids have grown up eating it, and they’ll ask for it even when they’re not hungry—it’s that satisfying. I’ve also noticed how good it is for them. The protein from the chicken helps with energy, and the tomatoes add vitamins that keep their immune systems strong. It’s not just about taste; it’s about making sure they’re getting something nutritious that still feels like a treat. And honestly, it’s one of those recipes that doesn’t require a lot of extra effort—just a few key ingredients and a little patience to slice the meat thin. That’s why it’s my go-to for anything from a quick lunch to a weekend meal. It’s simple, it’s delicious, and it’s something you can make over and over without ever getting bored of it.
Chicken Lomo Saltado
A vibrant and flavorful Peruvian dish featuring marinated chicken stir-fried with tomatoes, onions, and fries, served with a tangy vinegar-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 500g boneless chicken breast or thigh, cut into strips
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp paprika
- 2 large potatoes, thinly sliced
- 1 large onion, sliced
- 2 tomatoes, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 2 tbsp vinegar (apple cider or white)
- 1 tbsp tomato paste
- 1 tsp sugar
- ½ tsp black pepper
- 1 clove garlic, minced
- Fresh parsley, chopped
- Extra lime wedges
👨🍳Directions
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1 Marinate the chicken: In a bowl, combine chicken strips with soy sauce, lime juice, garlic powder, onion powder, black pepper, and paprika. Marinate for at least 15 minutes.
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2 Fry the potatoes: Heat oil in a wok or skillet over medium-high heat. Add sliced potatoes and fry until golden brown and crispy (about 10-12 minutes). Set aside.
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3 Prepare the sauce: In a small bowl, mix vinegar, tomato paste, sugar, black pepper, and minced garlic.
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4 Stir-fry vegetables: In the same wok, heat oil over high heat. Add sliced onions, bell pepper, and garlic. Stir-fry for 2-3 minutes until softened. Add sliced tomatoes and cook for another 2 minutes.
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5 Cook the chicken: Add the marinated chicken strips to the wok and stir-fry for 4-5 minutes until cooked through. Remove chicken from the wok and set aside.
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6 Combine everything: Return the chicken to the wok with the stir-fried vegetables. Pour the sauce over the mixture and toss well to combine. Cook for another 2 minutes.
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7 Serve: Divide the fried potatoes among plates. Top each portion with the chicken and vegetable mixture. Garnish with chopped parsley and serve with extra lime wedges.
🔧Equipment
- Stainless steel or non-stick wok or large skillet
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring spoons
- Tongs
- Oven for frying potatoes (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Lomo Saltado Works
This Chicken Lomo Saltado recipe is always a solid choice for family gatherings because it’s hearty, flavorful, and easy to customize—whether you’re serving it at a casual weeknight meal or a bigger potluck. The mix of crispy fried chicken, tangy tomatoes, and bold spices makes it feel special without needing fancy ingredients, so it’s perfect for feeding a crowd without the stress of last-minute last-minute fixes. Plus, it’s so versatile that you can adjust the seasoning or add extra veggies if you’ve got leftovers, making it a go-to dish that never disappoints.
❓ Frequently Asked Questions About Chicken Lomo Saltado
What is the difference between Chicken Lomo Saltado and regular Saltado?
Chicken Lomo Saltado is a variation of the classic Saltado, where instead of beef, chicken is used. The dish retains the signature stir-fry technique, frying the chicken and vegetables together with a rich, slightly sweet and tangy sauce made from soy sauce, vinegar, and tomatoes. The key difference lies in the protein base and the way the dish is often served with a fried egg on top.
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How can I make the sauce for Chicken Lomo Saltado taste more authentic?
To make the sauce more authentic, focus on these key elements: – Use dark soy sauce (for color) and light soy sauce (for flavor) in a 1:2 ratio. – Add tomato paste (½ to 1 tbsp) for depth and a slightly sweet-tangy balance. – Include a splash of vinegar (red or white) to cut through the richness. – Incorporate a small amount of sugar (¼ to ½ tsp) to balance the flavors. – For extra umami, add a pinch of MSG or a dash of fish sauce (if vegetarian-friendly alternatives are unavailable). – Stir in garlic, ginger, and sometimes a bit of chili for freshness and heat.
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Can I substitute chicken for any other protein in Chicken Lomo Saltado?
While Chicken Lomo Saltado is traditionally made with chicken, you can experiment with other proteins, but the texture and flavor will differ: – Beef (Lomo Saltado): Works well if you prefer the classic version, but the sauce may need slight adjustments (e.g., more soy sauce for beefiness). – Shrimp: Adds a different texture—cook quickly to avoid overcooking. Use less oil and adjust seasoning to avoid a fishy taste. – Tofu or Tempeh: Works for a vegetarian version; press it well, cube it, and pan-fry until crispy. Use a slightly sweeter sauce (reduce vinegar). – Pork (or Lamb): Similar to beef but may require less fat since pork is leaner. Season generously with salt and spices.
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What’s the best way to prepare the potatoes for Chicken Lomo Saltado?
The potatoes in Chicken Lomo Saltado should be crispy on the outside and tender inside. Here’s how to do it right: 1. Choose the right potatoes: Use Yukon Gold or Russet—they hold their shape better than waxy varieties. 2. Cut into thick, even cubes (about 1-inch pieces) to ensure even cooking. 3. Salt generously (about 1 tbsp per pound) and let them sit for 15–20 minutes to draw out moisture. This helps crispiness. 4. Pat dry with paper towels before frying. 5. Fry in batches in vegetable or canola oil at 350°F (175°C) until golden and crispy (~8–10 minutes). Drain on a wire rack or paper towels. 6. Optional: For extra crispiness, toss warm potatoes in cornstarch before frying.
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How do I ensure the dish is balanced in flavors—sweet, salty, sour, and umami?
Balancing flavors in Chicken Lomo Saltado is key to a well-rounded taste. Here’s how to achieve harmony: – Sweetness: Use 1–2 tbsp of brown sugar or honey in the sauce, or add a pinch of sugar to the soy-vinegar mix. – Saltiness: Adjust soy sauce (dark + light) and fish sauce (if using) to taste—start with less and add more gradually. – Sourness: A splash of vinegar (red or white) or a few drops of lime juice brightens the dish. – Umami: Boost with tomato paste, MSG, or a small amount of Worcestershire sauce. Garlic and ginger also add depth. – Acidity: Finish with a squeeze of lime on top or a sprinkle of chili flakes for heat. – Texture contrast: The crispy potatoes, tender chicken, and soft egg create a satisfying bite—don’t overlook this!
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Why does my Chicken Lomo Saltado turn out soggy or rubbery?
A soggy or rubbery Chicken Lomo Saltado usually stems from one of these issues: 1. Overcooking the chicken: Chicken dries out if cooked too long. Stir-fry in batches and remove from heat as soon as it’s no longer pink inside. 2. Not draining potatoes well: If potatoes absorb too much oil, they can become greasy or mushy. Pat them dry and fry in batches. 3. Using too much liquid in the sauce: The sauce should be thick but not watery. Reduce it slightly by simmering for 1–2 minutes after combining ingredients. 4. Lack of crispiness: If the potatoes aren’t fried properly, they’ll turn soft. Salt them well, fry until golden, and drain thoroughly. 5. Under-seasoning: Salt helps retain moisture, so season chicken and potatoes generously before cooking. 6. Adding the egg too late: If you’re serving with a fried egg, don’t mix it into the dish—cook it separately and place it on top after the stir-fry is done.
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Can I make Chicken Lomo Saltado ahead of time and reheat it?
While Chicken Lomo Saltado is best enjoyed fresh, you can prepare some components ahead of time and reheat carefully: – Chicken: Cook and slice it ahead, then store in the fridge for up to 2 days. Reheat in a pan with a little oil to prevent drying. – Potatoes: Fry and store in the fridge for up to 1 day. Reheat in a dry pan or air fryer until crispy. – Sauce: Make it in advance and store in the fridge for 2 days. Reheat gently on low heat, stirring often, to avoid burning. – Avoid mixing everything together ahead—the flavors meld best when cooked fresh. Reheat the chicken and potatoes separately, then combine with the sauce just before serving. – For the fried egg: Cook it fresh and place it on top right before serving.
