Chicken Saltado Recipe


The chicken saltado is a delicious and flavorful Peruvian dish that combines tender chicken, sautéed vegetables, and a tangy sauce. This dish is quick and easy to make, making it perfect for a weeknight dinner. The chicken saltado is typically served with rice or fries, and it's a crowd-pleaser that will leave everyone wanting more.

Prep time: 15 minutes
Cook time: 20 minutes


  • 1 lb boneless, skinless chicken breasts, cut into thin strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 3 cloves of garlic, minced
  • 2 tomatoes, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)


  1. In a large bowl, combine the soy sauce, red wine vinegar, cumin, paprika, salt, and pepper. Add the chicken strips to the bowl and toss to coat. Let the chicken marinate for at least 10 minutes.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender-crisp, about 5 minutes.
  4. Add the sliced tomatoes to the skillet and cook for an additional 2 minutes.
  5. Return the cooked chicken to the skillet and stir to combine with the vegetables. Cook for another 2 minutes to heat everything through.
  6. Remove from heat and garnish