Peruvian Chicken Stir Fry (Pollo Saltado)

1. Chicken Pollo Saltado

Slice the red onion and plum tomato into thin wedges. Mince the peeled garlic. Chop the fresh cilantro finely. In a large skillet or wok, heat the canola oil over medium-high heat. Add the chicken thighs and cook until browned on all sides. Remove and set aside. In the same skillet, add the sliced red onion and minced garlic. Sauté until the onion is translucent. Add the Aji Amarillo puree, soy sauce, ground black pepper, and sherry vinegar. Stir well. Return the chicken to the skillet and mix with the sauce. Cook for a few more minutes until the chicken is cooked through. Add the plum tomato wedges and chopped cilantro. Stir briefly until the tomatoes are slightly softened. Adjust seasoning with kosher salt if needed.

2. Peruvian White Rice

Rinse the jasmine rice under cold water until the water runs clear. Dice the yellow onion finely. Mince the peeled garlic. In a medium saucepan, heat the canola oil over medium heat. Add the diced yellow onion and minced garlic. Sauté until the onion is translucent. Add the rinsed jasmine rice and stir to coat the grains with oil. Pour in the water and add the kosher salt. Bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15-18 minutes.

3. Potato Wedges

Preheat the oven to 400°F (200°C). Cut the Yukon potatoes into wedges. In a bowl, toss the potato wedges with the oil blend, kosher salt, and ground black pepper. Spread the potato wedges on a baking sheet in a single layer. Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.

4. Assemble the Dish

Serve the crispy potato wedges on the side or in a separate dish.