Chicken Saltados With Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 People
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.
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!