Peruvian Saltado Bowls

Name: Peruvian Saltado Bowls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips); 2 tablespoon olive oil (divided); 1 red onion (large, cut into thick wedges); 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 2 Roma tomatoes (cut into thick wedges); 3 clove garlic (minced); 0.5 cup low-sodium soy sauce; 2 tablespoon red wine vinegar; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup fresh cilantro (chopped); 1.5 cup brown rice; 3 cup water; 6 ounce plantain chips

Inspired by Lomo Saltado, this bowl features succulent chicken pieces stir-fried with red onion, tomatoes, and bell peppers in a savory sauce, served over fluffy brown rice with a side of crispy plantain chips.

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 6
Cuisine: Peruvian
Difficulty: Medium
Cost: $2.82/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips)
2 tablespoon olive oil (divided)
1 red onion (large, cut into thick wedges)
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
2 Roma tomatoes (cut into thick wedges)
3 clove garlic (minced)
0.5 cup low-sodium soy sauce
2 tablespoon red wine vinegar
1 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup fresh cilantro (chopped)
1.5 cup brown rice
3 cup water
6 ounce plantain chips

Instructions

Cook brown rice according to package directions. In a medium saucepan, combine 1 1/2 cups uncooked brown rice and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
Pat chicken strips dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or wok over high heat until shimmering. Add chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon olive oil to the hot skillet. Add red onion wedges and bell pepper slices. Stir-fry for 3-4 minutes until vegetables are slightly softened but still crisp. Add minced garlic and stir-fry for 1 minute more until fragrant.
Return chicken to the skillet. Add Roma tomato wedges, low-sodium soy sauce, red wine vinegar, and ground cumin. Toss quickly to coat and combine. Cook for 1-2 minutes until tomatoes are just warmed through.
Serve the Peruvian Saltado hot over the cooked brown rice, garnished with fresh cilantro, if desired. Offer store-bought crispy plantain chips on the side.

Notes

This dish is best served immediately. Plantain chips add a wonderful crunchy contrast to the savory stir-fry.

Nutrition (per serving)

Calories: 490
Protein: 45.1 g
Carbohydrates: 44.8 g
Fat: 15.6 g
Fiber: 6.1 g
Sodium: 780 mg
Saturated Fat: 2.6 g
Sugar: 5.9 g
Cholesterol: 105 mg