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!
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