A spin on the original, but with chicken. The recipe called for spaghetti instead of the traditional rice. I took that out and just did the chicken part, so I could serve it with the Quinotto I made.
CHICHARRÓN DE POLLO SALTADO
- 1 lb chicken breast, cut up in cubes
- 1/2 lb heirloom tomatoes, halved
- 1/4- 1/2 red onion, julienned
- 1/2- 3/4 tb ají amarillo paste (found in most Hispanic supermarkets)
- 2 garlic cloves, minced
- 2 tb white vinegar
- 4 tb soy sauce
- 1/2 cup chicken broth
- olive oil (for frying the chicken)
- salt and pepper
- Heat a large amount of olive oil in a skillet over high to medium-high heat. When warm enough (you can tell this because the oil will emit a slight haze, or you can add a small sliver of onion and see when it starts to fry. – Watch out for the heat, as olive oil has a low burn point). Cook the chicken until golden on all sides. Remove from heat and place on a plate over paper towels. Discard most of the oil, but save some for the vegetables.
- Return the skillet to the flame and turn it up to high. The secret to a good saltado is heat, so don’t be shy. When the oil is hot again, add the onions, garlic, tomatoes and ají amarillo paste. Sauteé for a minute or so. Add the chicken and sauté again. Add the vinegar, soy sauce and the chicken broth. Mix well and serve.
- You can garnish with cilantro, but I didn’t have any today.