I first had this dish a few years ago at a Peruvian restaurant close by home. It was served on a bed of French fries and a side of rice. The ajI sauce was already on the table to use as a condiment for all our meals. The flavors in this single meal are truly amazing! The crunch and sweetness of the onion and juicy tartness of the tomatoes is so mesmerizing, and the aji sauce takes it over the top.
In the original recipe I used to use soy sauce, but to make it paleo I now use coconut aminos and add red and green bell peppers just to up our veggie intake.
You can serve this dish on top of zoodles, cauliflower rice, or by itself would be just fine too. I also like to serve it with a side of fried plantains.
Pollo Saltado With Aji Sauce
Yields: 5 servings
Aji Sauce
For the aji sauce you can play around with the ingredients, add more jalapenos if you like more heat, or add more garlic if you want more of a kick. I have even substituted the mayonnaise for coconut milk or avocado, just depends on whatever I have on hand. If you take out the mayonnaise it will of course change the flavor, but I have had good results regardless.
In the original recipe I used to use soy sauce, but to make it paleo I now use coconut aminos and add red and green bell peppers just to up our veggie intake.
You can serve this dish on top of zoodles, cauliflower rice, or by itself would be just fine too. I also like to serve it with a side of fried plantains.
Pollo Saltado With Aji Sauce
Yields: 5 servings
Aji Sauce
- 1/4 cup mayonnaise
- 3 jalapeno or serano peppers - stem and seeds taken off (if you like it spicy you can leave the seeds in)
- 1/2 bunch cilantro
- 3 green onions
- 5 large garlic cloves
- 1 tbsp. olive oil
- 1 tbsp. white vinegar
- Salt and pepper to taste
- Toss all your ingredients into the blender. Blend until smooth.
- Store in the fridge until ready for use.
For the aji sauce you can play around with the ingredients, add more jalapenos if you like more heat, or add more garlic if you want more of a kick. I have even substituted the mayonnaise for coconut milk or avocado, just depends on whatever I have on hand. If you take out the mayonnaise it will of course change the flavor, but I have had good results regardless.
Pollo Saltado
- 4 chicken breasts thinly sliced
- 1 purple onion cut into wedges
- 4 tomatoes cut into wedges
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 2 tbsp. fresh parsley minced
- 3 tbsp. coconut aminos (or soy sauce if not doing paleo)
- 3 tbsp. balsamic vinegar
- Juice of 1/2 a lemon
- Salt and pepper to taste
- Melt coconut oil in a large sauté pan over medium-high heat. Once the pan is hot add half of your sliced chicken breast to the pan in an even layer and add salt and pepper. Cook for 10 minutes, turning chicken once halfway through.
- Move the chicken to a plate and add the rest of your chicken to the pan and repeat step one.
- Once the chicken is cooked set it aside on a plate and add your onions, and bell peppers to the pan. Sauté for 4 minutes.
- Add your tomatoes along with 3 tbsp. aji sauce, coconut aminos, balsamic vinegar and parsley and mix. Cook for another 4 minutes.
- Add your chicken into the pan along with the juice of 1/2 a lemon. Add salt and pepper to taste.
- Serve with more aji sauce on top.