French fries are one of my top comfort and oh-so guilty foods that I love to indulge on. I like a large basket of extra-crispy French fries dipped with a mixture of ketchup and sriracha, or from one of my favorite gourmet lunch trucks: Lime Truck style and their infamous Carnitas fries. They have French fries slathered with a ten hour slow-roasted pork topped with guacamole, chipotle-honey slaw and cotija cheese. (Drool). I often find myself dreaming about this dish whenever I’m hankering for French Fries.
I love dishes that are packed with flavor, and give you that time-warping food coma. However, I can’t visit the Lime Truck on a daily basis whenever I’m craving French Fries or go to the drive-thru whenever my hunger food strikes. I wanted the next best thing - a meal that included French fries. It’s a bit toned down from enjoying a basket of French fries and a classic Peruvian favorite dish of mine. The Peruvian dish of Lomo Saltado has been made previously on the blog, but I have yet to make it with chicken. It’s basically a chicken stir-fry combined with baked French fries and some seasonings and paired along with a spicy jalapeño-cilantro sauce.
Definitely a satisfying and nom-tastic dish made with French fries.
Adapted from my girlfriend, Liz
1 pound chicken breasts, cut into 1 inch strips
1 teaspoon cumin
1 teaspoon Complete seasoning
1 green bell pepper, julienned
1 medium yellow onion, chopped finely
3 garlic cloves, minced
1 jalapeno pepper, seeded and chopped finely
1 teaspoon red wine vinegar
¼ cup of soy sauce
6 to 8 plum tomatoes, halved and cut into 1 inch chunks
1 bag of frozen French fries
¼ cup cilantro, freshly chopped for garnishment
Aji Sauce (on the side)
Prepare the frozen French fries according to directions. Set aside when complete and keep warm.
Heat a large wok or skillet over medium-high heat. Sauté the onions and bell peppers until translucent, about 10 minutes. Add the garlic and jalapeno and cook for an additional minute. Mix everything until combined. Add the chicken strips, cumin, complete seasoning, soy sauce and red wine vinegar sauce.
Mix well and cook until chicken is no longer pink about 5 to 7 minutes.
Add the tomato chunks and add the cover and cook for additional 5 minutes. When ready to serve, add the French fries and toss everything gently together.
Serve pollo saltado over a bed of white rice and garnish with freshly chopped cilantro leaves.
Enjoy with aji sauce on the side.
Review: I love easy to prepare and simple comfort food like this loved Peruvian dish. The aji sauce is a must make when enjoying this recipe, it gives it the lasting kick of spice.