(Makes enough for 3)
Get: - 1 lb boneless chicken thigh meat
- 2 pasilla peppers, sliced into thin strips
- 1 yellow onion, sliced into strips
- 3 cloves garlic, thinly sliced
- 2 large tomatoes, sliced into 8ths, seeds removed
- 3tbsp soy sauce
- 2tbsp red wine vinegar
- beer (for brine)
- frozen bag of french fries
- minced cilantro
- salt, pepper, chili powder
Do: - Brine the chicken for 2 hours in beer. I used Negro Modelo. Careful, it foams!
- Prepare fries in oven. Do not crisp the fries! They should be soft and potato-y.
- If you're serving with rice and beans, prepare those ahead of time.
- Remove chicken from brine and rinse.
- Slice the chicken into strips, season with chili powder, garlic powder, black pepper, cayenne, and paprika
- Sautee the chicken on medium high heat until a bit undercooked; 5-7 minutes maybe? Set aside.
- Sautee the onion, peppers, and garlic for less time than you'd think! 3 minutes.
- Add the tomato, soy sauce, and vinegar. Sautee for 1 minute.
- Add the fries and chicken. Sautee for 1 more minute.
- Serve with rice and beans, garnish with minced cilantro.
Results: - The chicken was great. Brining required
- I cooked things for too long--- the fries were too crispy, the onions too wilted.
- The recipe called for 4 tbsp soy sauce but that was a little much. I've cut it down for next time.
References: - http://www.food.com/recipe/lomo-saltado-peruvian-beef-and-potato-stir-fry-456482
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