Chicken Saltados With Vegetables

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 People
Print Recipe


Spicy cilantro Sauce

  • 8 oz sour cream
  • 3 tbsp chopped cilantro
  • 1 whole serrano pepper
  • 2 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 whole lime

Chicken Vegetable Saltados

  • 1 1/2 lbs boneless skinless chicken breast
  • 2 whole tomatoes
  • 1/2 whole red onion
  • 2 cloves garlic
  • 1 whole aji amarillo pepper paste will work. Or use a serrano pepper
  • 1/2 lb green beans
  • 1 head broccoli
  • 1/4 lb asparagus
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tsp soy sauce
  • 3 tsp red wine vinegar
  • 2 tbsp oilve oil
  • 2 cups cooked rice


Making the spicy cilantro sauce

  • Add sour cream, cilantro, serrano pepper, peeled garlic, cumin, smoked paprika, salt, pepper, and a squeeze of lime juice into a food processor.
  • Blend until the cilantro you can barely make out any cilantro leaves; about 2-4 minutes. You'll have a beautiful green sauce. Place in the refrigerator until ready to serve.

The Saltados

  • While your rice is in the rice cooker, prepare all the vegetables. Chop the broccoli from the head, prepare the green beans, and chop the asparagus into thirds; set aside.
  • Chop your onion into medium sized chunks, along with the cilantro.
  • Chop tomatoes into medium chunks and chop your garlic
  • Remove the seeds and pith from the serrano pepper (or leave it in to add more heat), cutting into thin strips. Place onion, cilantro, tomato, garlic and peppers into a container.
  • In a separate container mix the soy sauce and vinegar and set aside.
  • Cut your chicken breast into thin strips. Now it's time to cook everything!
  • On high heat, get your wok nice and smoky, then add your olive oil. Place the chicken in the wok and season with salt and pepper. cook for about 5-7 minutes.
  • Add the container with onion, cilantro, tomato, garlic and peppers. Cook for about 5 minutes stirring frequently. It should start smelling really good at this point!
  • Last step is adding the soy sauce mix and vegetables. Stir for about another 5 minutes, don't over cook at this point because you want the vegetables to still have a nice crunch to them.
  • Serve with the spicy cilantro sauce, 1/2 cup of cooked rice per plate (an egg for extra protein) and enjoy!