I fell in love with Peruvian food ever since I was young and my sister had a Peruvian boyfriend (with the same name as me, which is a story for another day) and he introduced us all to his culture’s food and we’ve been hooked ever since. The relationship didn’t last but it did bring Peruvian food to our lives. So everything does happen for a reason, folks. 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. And of course, we can’t forget about these potato empanadas with huancaina sauce. This time around I thought I’d take the classic lomo saltado and give it a roasted chicken twist. 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—quarantine or not!
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.
**Tip: I’m using a mixture of bone-in chicken legs and thighs, because they’re economical but also because that’s what was left in the store. You can use all legs, or all thighs, and of course you can make this the more traditional way of using sliced sirloin or sliced boneless chicken breast or chicken thighs. No need to bake if you go that route, but more on that later!**
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.
**Tip: You don’t want to overcrowd the pan and try to force all the chicken pieces into the skillet all at once because they won’t brown but rather they’ll steam and that won’t be great. So take the time and brown it in batches. Also, we’re not looking to cook the chicken all the way at this point. We’re just looking to develop color and flavor.**
**Note: If you go the boneless chicken or sirloin route, you can brown the thin-sliced pieces of meat, in less time of course, and proceed as directed to the next step. You’ll want to brown that in batches as well.**
Once the chicken has browned, drizzle in the remaining tablespoon of oil into the hot skillet. Add in the sliced red onion, aji peppers, and garlic and cook until softened, about 5 minutes.
**Tip: A couple notes on substitutes. Red onion is traditional but really, during these times, use whatever onion you have on hand. Peruvian aji amarillo is a Peruvian yellow pepper. They’re not always easy to find so you can substitute it for a serrano or jalapeño pepper instead! Use as much as you’d like depending on your heat level preference.**
Stir in the sliced tomatoes and cook for about a minute longer. You don’t want to add these too early or cook them for too long on this point because they’ll get too mushy, especially since they’ll continue to cook later on.
**Note: Again, Roma tomatoes aren’t crucial. You can use whatever tomatoes you have on hand. If cherry or grape tomatoes are the only tomatoes you can find, use them! Nothing is set in stone here.**
In a small measuring cup or bowl, whisk together the soy sauce, red wine vinegar, and beef stock. Then pour this mixture 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. All of that equals flavor!
**Note: Don’t have beef stock? Chicken or vegetable stock or even water will all do the trick! It’s such a small amount of liquid that you can really swap it with what works for you.**
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.
**Note: If you go the boneless chicken and sirloin route, you can just add it to the skillet and simmer, on the stovetop, until the meat is cooked through and tender, about 10 to 15 minutes. No need to transfer to the oven!**
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.
**Note: I’m using frozen fries for this, I usually always keep a bag in the freezer for emergencies, but if you don’t have any on hand you can roast sliced potatoes in the oven and use that instead!**
Serve with cooked white rice on the side and some spicy Peruvian aji verde sauce, which happens to be my favorite part of eating Peruvian food. I use A Cozy Kitchen’s recipe for the sauce which is amazing!
**Note: To make the aji verde sauce: combine all of the ingredients (recipe below) 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.**
Of course the sauce isn’t necessary, when all this is over though I do recommend you try it at least once. You’ll want to put it on top of everything. I love white rice, but any rice would work. Go into that pantry and use what you have. A green salad would be great on the side as well.
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! Stay safe, my friends.
- 2 pounds bone-in chicken legs and thighs
- Kosher salt and coarse black pepper
- ½ 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
- ½ cup beef stock (or chicken stock)
- ½ cup fresh cilantro leaves
- 1 lb bag frozen french fries
- 1 lime, juiced
- 2 tablespoons olive oil
- ½ 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)
- ¼ teaspoon kosher salt
- 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.
It was perfect the first time. I learn so much from you as well! Keep it up great post.