Peruvian cuisine is not only enhanced by the variety of products that includes in endless dishes, but also by the versatility of each preparation and the way in which space manages to take place at every moment of the day. We present the Peruvian Saltado Lomo, also known as chick to the juice, it is one of those dishes that has adapted mainly to the mornings in the homes of this country, and, it is usually the favorite filling of a good breakfast at home , it is also served even in the most luxurious breakfasts in a hotel buffet. This juicy chicken jumping is also made for those who wish to spend the last bread pieces through the plate. The preparation of chicken jumping is very simple! Would you dare to take it to your table? If the answer is yes, allist everything that recipes will share you to surprise you also at home with this delight. Therefore, do not miss how to make the Peruvian juicy chicken jump. Lets cook!
| 🚻 4 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make juicy chicken jumping loin: |
| 1 chicken breast 1 Red onion 1 yellow pepper 1 tablespoon of ground garlic 1 tablespoon of chili pepper pancan 1 jet of soy sauce 3 tablespoons taspoons of tomato sauce 1 jet of red vinegar 1 chicken bottom jet 1 jet of vegetable oil 1 branch of coriantro sal, pepper and cumin |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make juicy chicken jumping loin:
1. To start with the juicy chicken-skated loin recipe, first cut the chicken breast into small dice or strips. Then, it also chop the red onion in julienne or slightly wide strips, as you can see in the photo. Then cut the yellow pepper into strips and keep in mind all other ingredients. You will not take this preparation for a long time.
Trick: For a better result, it is preferable not to use the heart of the onion. Maybe you could reserve hearts to use them in the dressings of other preparations.
2. Heat a stream of oil in a large pan and, when it is already hot, add the chicken pieces, which must be previously splashed. Be them on both sides and then reserve the chicken.
Trick: If you get a much stronger fire than that of a conventional kitchen and you also have a large pan to saute (wok), it would be much better, since when saving you will give a smoked touch that will really make the difference.
3. On the same oil where you stamped the chicken, add the ground garlic, the chili pepper paste, along with the chopped onion and yellow pepper in strips and move. All this over high heat.
4. When you have cooked the previous ingredients a couple of minutes over high heat, add the red vinegar jet and continue to cook over high heat.
5. The chicken returns to the preparation and adds the Sillaoo, the tomato sauce and the chicken bottom. Then add salt, pepper and cumin to taste, cook approximately 3 minutes.
6. To finish, just add the finely chopped corner. And, if necessary, you can also add a little more chicken bottom. Remember that this preparation must be juicy.
Trick: Be careful to throw too liquid, because it could be watered.
7. Within good bread and along with a good fruit juice, it only remains to enjoy. What do you think of this juicy chicken -skated loin recipe? Tell us in the comments and share with us your opinion.
