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Peruvian Chicken Saltado
10 min prep time
16 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera Creative
How to Make Peruvian Chicken Saltado
Peruvian saltado is traditionally made with beef, but this healthier version uses chicken without sacrificing traditional flavors. It's a rustic, fast, and comforting recipe that can easily be doubled for a crowd (or for leftovers).
10 min prep time
16 min cook time
4servings
1 cup
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Step-By-Step Instructions:
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Sprinkle the chicken with the salt and pepper. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer to a plate.
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Add the onion and the remaining 1 tsp oil and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, garlic, soy sauce, and vinegar, and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
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Return the chicken to the skillet and heat through.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 200
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Total Fat
6g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 300mg
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Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 25g
- Potassium 510mg
- Phosphorous 215mg
Ingredients
chicken tenderloins
1 lbs
salt
1/4 tsp
black pepper
1/4 tsp
olive oil (divided use)
3 tsp
red onion (thinly sliced)
1 whole
large tomatoes (cored, halved, and sliced)
2 (about 1 lb)
garlic (minced)
2 clove
lower sodium soy sauce
2 tsp
red wine vinegar
2 tsp
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