Pollo Saltado with a twist (or Isom Style)3 lb. bag frozen chicken, thawed, and cut up into chunks
3 red bell peppers, julienned
2 lg. red onions, sliced
2-3 cups snap peas
3 jalapeno peppers, seeded and chopped fine
2 habanero peppers, seeded and chopped fine
8 cloves garlic, finely chopped
cilantro to taste
ground cumin, sprinkle to taste (about 1 t.)
olive oil
In wok, saute garlic and chopped peppers (jalapeno & habanero) about a minute in a tad of olive oil. Add chicken and ground cumin. Cook until no longer pink. Pour into large pot with juices. In the (now empty) wok, add olive oil (another tad) and saute bell peppers for a couple of minutes until they are barely cooked. Then add to "chicken" pot. Repeat for snap peas and sprouts. Add a tad of oil to that very same wok and add the red onion. Cook for about a minute and then add about 2 Tblsp. red wine vinegar. Cook until the vinegar burns off and onion starts to go transluscent. Add to "chicken" pot. Add 4-6 oz. of soy sauce to pot of chicken. Toss all ingredients in "chicken" pot together (this is when you add the cilantro if you like it-we do). Serve over Garth's rice.
*Sometimes we add seeded, julienned tomatoes as well. (Prepared the same as the onions.)
Garth's Rice
4 c. jasmine rice
7 c. water
6 cloves garlic, finely chopped
2 t. salt
1/4 c. olive oil
Saute garlic in oil. Add rice and stir until coated with oil. Cook for another 30 seconds to a minute, stirring continuously. Add water and salt (don't forget the salt-Janelle did and you could tell. That is why it is called "Garth's rice."). Bring to a boil. Then cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff rice and serve.
**Janelle's note-Our family LOVES this!! Everyone digs in and it is our favorite leftovers!
**Garth's note-In Peru they eat this with tomatoes & french fries. We usually eat it more authentic. But sometimes (like tonight) we try it with different vegetables for a change. In another post we will show you what it looks like with beef-known as Lomo Saltado.
Oh-and you may have to play with the quantity of water depending on what rice you have, etc.-this is what works for us!
3 comments:
This looks really yummy. We will try it soon! BTW, I'm glad you noted Jasmine rice. That is our very favorite, and we don't eat any other white rice! ;o)
Anne
It is our favorite too! We love the flavor!
Way too many peppers! Jason, Ashley, and I all like hot food and we all had a hard time with the heat. Whatever Garth does differently, you should include on the blog, so people don't burn their tongues off. I don't think I could have gotten all hotter than normal peppers either. You should also remind people to deseed the peppers with gloves on or something. I forgot and was feeling it on my fingers for days.
Post a Comment