Baked Pollo Saltado
Over the years, I’ve shared a few of my takes on some classic recipes, like this sheet pan lomo saltado. Or these fun Peruvian lomo saltado kabobs. This time around I thought I’d take the classic lomo saltado and give it a roasted chicken twist with this Baked Pollo Saltado. It’s a quick and easy take on a classic dish that you can make with only a handful of ingredients, most of which you probably already have on hand. The chicken legs and thighs make it an economical option for these difficult times as well, which is a plus in my book. Cooked white rice and aji verde sauce just completes the meal. You’ll want to make this over and over again
If you’re a fan of lomo saltado, then you’re going to love this roasted chicken take on the classic. It would be a great family Sunday night dinner recipe to try or perhaps a potluck dish (when all of this is over of course). The great thing about it is that it only requires a handful of ingredients, most of which you probably already have on hand. It’s a hearty dish that you all will love!
Baked Pollo Saltado
Equipment
- Skillet or dutch oven
- Blender
- Baking sheet
Ingredients
- 2 pounds bone-in chicken legs and thighs
- Kosher salt and coarse black pepper
- 1/2 teaspoon paprika or cayenne pepper
- 3 tablespoons olive oil divided
- 1 large or 2 small red onion sliced
- 2 Peruvian aji amarillo peppers sliced (or 1 serrano pepper, diced)
- 4 garlic cloves minced
- 4 roma tomatoes sliced
- 3 tablespoons soy sauce
- 4 tablespoons red wine vinegar
- 1/2 cup beef stock or chicken stock
- 1/2 cup fresh cilantro leaves
- 1 lb bag frozen french fries
Aji verde sauce:
- 1 lime juiced
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 3 ounces queso fresco
- 3 serrano peppers chopped
- 2 Peruvian aji amarillo peppers chopped
- 1 bunch cilantro leaves
- 4 garlic cloves peeled
- 2 green onions trimmed and chopped
- 2 teaspoons huacatay paste optional
- 1 tablespoon aji amarillo paste optional
- 1/4 teaspoon Kosher salt
Instructions
- Preheat oven to 400°F. Season the chicken liberally on both sides with salt, pepper and paprika. Allow to sit for about 10 minutes at room temperature.
- Set a very large skillet or dutch oven over medium-high heat. Once hot, add 2 tablespoons oil and then add in half of the chicken. Cook until browned on both sides, a few minutes per side. Transfer to a plate or platter and set aside. Continue to brown the remaining chicken.
- Once the chicken has browned, drizzle in the remaining tablespoon of oil into the hot skillet. Add in the onion, aji peppers, and garlic and cook until softened, about 5 minutes. Stir in the tomatoes and cook for about a minute longer. In a small measuring cup or bowl, whisk together the soy sauce, vinegar, and beef stock. Then pour into the skillet with the vegetables. Deglaze the pan with the sauce and use a wooden spoon to scrape up the bits at the bottom of the pan. Bring to a simmer and then lay in the chicken (along with any accumulated juices) in a single layer. Carefully transfer to the oven and cook until the chicken reaches an internal temperature 165°F, about 35 to 40 minutes.
- In the meantime, spread the fries on a baking sheet and cook until crispy, according to the package directions. Try to time it so that they’re done around the same time when the chicken is done. Once both are finished, transfer the fries to the chicken and give it all a gentle stir. Top with the fresh cilantro. Serve with cooked white rice on the side and the aji verde sauce (recipe follows). Enjoy!
- To make the aji verde sauce: combine all of the ingredients in a blender and blend on high until smooth and creamy. You might have to stop the machine and use a spoon to help it along a few times. Once blended, give it a taste and adjust seasoning accordingly, adding more salt as needed. Transfer to an airtight container and keep in the fridge for up to a week.
