peruvian chicken recipe
The Best peruvian chicken recipe
Oh man, there’s something about Peruvian chicken that just hits the spot—it’s got that perfect balance of smoky, tangy, and spicy flavors that makes every bite feel like a little celebration. I first fell for this recipe years ago when I was hosting a dinner for my daughter’s friends, and let me tell you, the kids were hooked. The way the chicken soaks up that garlicky, lime-infused sauce while staying juicy and tender is like nothing else. My husband would eat it every time, and honestly, I don’t blame him—it’s that good. It’s not just a dish; it’s a comfort that feels special, whether you’re serving it for a weekend meal or a big holiday spread. Plus, the protein is solid, and the veggies in the sauce add some freshness that keeps things light but still satisfying.
My kids have been obsessed with this recipe since they were little. They’ll beg for seconds, and honestly, I don’t mind—it’s that easy to make. The sauce is so versatile, you can serve it with rice, quinoa, or even just plain white bread, but the kids always prefer it with some steamed potatoes or a fresh salad. And the health part? Well, it’s got a good amount of protein from the chicken, and the spices like cumin and paprika aren’t just flavorful—they’ve got some anti-inflammatory benefits too. It’s not some heavy, greasy meal, but it still feels indulgent because of how well it brings everyone together. Plus, the lime gives it that bright zing that makes every bite feel fresh, even if you’re eating it cold the next day. It’s that kind of dish that feels like a little treat every time you make it.
Lomo Saltado (Peruvian Stir-Fried Chicken)
A flavorful Peruvian dish featuring stir-fried chicken with tomatoes, onions, and fries, all tossed in a tangy, slightly sweet sauce. This dish is a fusion of Chinese stir-fry techniques and Peruvian flavors.
🥘Ingredients
- 1.5 lbs boneless chicken thighs (cut into bite-sized pieces)
- 1 tbsp soy sauce
- 1 tbsp oil
- 1 cup tomato sauce
- 1 red bell pepper (diced)
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp vinegar (usually apple cider or white vinegar)
- 1 tsp sugar
- 1 tsp chili powder (adjust to taste)
- ½ tsp black pepper
- Salt to taste
- 1 large russet potato (cut into ½-inch sticks)
- 1 tbsp oil (for frying)
- Salt to taste
👨🍳Directions
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1 Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2 Cut the potatoes into even-sized sticks. Heat oil in a frying pan over medium-high heat. Fry the potatoes until golden brown and crispy, about 10-12 minutes. Drain on paper towels and set aside. Season with salt while hot.
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3 In a separate pan, heat oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through (about 5-6 minutes). Remove chicken from the pan and set aside.
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4 In the same pan, add a bit more oil if needed. Sauté onions and garlic until fragrant (about 2 minutes). Add the bell pepper and cook for another 3-4 minutes until softened.
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5 Return the chicken to the pan. Pour in the tomato sauce, vinegar, sugar, chili powder, black pepper, and soy sauce. Stir well and let it simmer for 5 minutes. Add the cooked fries back to the pan and toss everything together.
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6 Transfer the Lomo Saltado mixture to the prepared baking sheet and bake at 425°F (220°C) for 5-7 minutes to warm through. Serve hot with extra fries if desired.
🔧Equipment
- Stir-fry pan or wok
- Cutting board
- Knife
- Mixing bowls
- Frying pan or deep skillet
- Slotted spoon
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Lomo Saltado (Peruvian Stir-Fried Chicken) Works
This Peruvian chicken recipe is always a crowd-pleaser because it’s hearty, flavorful, and simple enough to make without fuss—perfect for when you want something comforting that feels special without the stress. Whether you’re feeding a big family or just treating yourself to a cozy meal, the tangy, spicy sauce and tender chicken make it a reliable choice that stands out at any gathering. Plus, it’s forgiving enough that even if you’re not an expert cook, the dish still tastes delicious.
❓ Frequently Asked Questions About Lomo Saltado (Peruvian Stir-Fried Chicken)
What is the traditional Peruvian chicken recipe called?
The traditional Peruvian chicken dish is called Pollo a la Brasa. It is a popular Peruvian barbecue dish where chicken is marinated and then grilled over charcoal, giving it a smoky flavor. The dish is often served with potatoes, plantains, and a side of rice.
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What ingredients are typically used in making Peruvian Pollo a la Brasa?
Peruvian Pollo a la Brasa usually includes the following key ingredients: – Chicken (thighs or breasts cut into pieces) – Olive oil – Salt and pepper – Garlic – Onion – Tomato paste – Paprika (often smoked paprika for extra flavor) – Cumin – Oregano – Chili powder or cayenne pepper (for heat) – Fresh cilantro or parsley – Lime or lemon juice – Optional: Beer (like Peruvian lager) for marinating, and sometimes a touch of vinegar or Worcestershire sauce.
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How long should I marinate the chicken for Peruvian Pollo a la Brasa?
For best results, marinate the chicken for at least 2 to 4 hours, preferably overnight. This allows the flavors to deeply penetrate the meat. If you’re short on time, a minimum of 1 to 2 hours in the refrigerator will still give you good results.
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What is the best way to grill or cook the chicken for Pollo a la Brasa?
For the best texture and flavor, grill the chicken over medium-high heat on a charcoal grill. Here’s a typical method: 1. Remove the chicken from the marinade (but save the marinade for basting). 2. Pat the chicken dry and season lightly with salt and pepper. 3. Grill for 6-8 minutes per side (for thighs) or 4-5 minutes per side (for breasts), basting with the reserved marinade. 4. For extra smokiness, let the chicken rest for a few minutes before serving.
If you don’t have a grill, you can also bake it at 400°F (200°C) for 25-30 minutes, flipping halfway, and brushing with marinade.
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Can I make Peruvian Pollo a la Brasa without a grill?
Yes! You can adapt the recipe using other cooking methods: – Oven: Preheat to 400°F (200°C), place chicken on a baking sheet, brush with marinade, and bake for 25-30 minutes, turning halfway. – Stovetop: Heat a skillet with oil, cook chicken over medium-high heat for 6-8 minutes per side, basting with marinade. – Air Fryer: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway. The key is to ensure the chicken is cooked through (165°F/74°C internal temperature) while keeping it juicy.
