South American food can change from country to country. Each country has their own signature dish: Argentinian steaks, Bolivian stews, Brazilian dumplings, Peruvian ceviche. Yet there are some traditional dishes that are not confined to the national borders and can be found all over the continent.
Lomo saltado is one of those dishes. This classic dish is so simple and typically South American. Similar to a stir-fry, with strips of beef, onions and tomatoes in a sweet and salty sauce. Lomo, or pollo (chicken), saltado has obvious oriental influences but remains typically South American when served with carbs; usually both chips and rice.
If you prefer, lomo saltado can also be served with noodles or quinoa, substituting the rice and chips.
It’s great comfort food and really easy and quick to make: perfect for a winter dinner party.
Pollo Saltado with Roasted Vegetable Quinoa
- 250g Chicken thighs
- 2 red onions
- 4 medium tomatoes, chopped
- 1 tsp of honey
- 1 tbsp of olive oil
- 1 tbsp of soy sauce
- 1 tbsp of white wine vinegar
- 1 green chilli
- ¼ of regular butternut squash
- 1 sweet pepper
- 120g quinoa, rinsed in water
- Olive oil
- White wine
- 250ml vegetable stock
Peel and chop the butternut squash and place on a baking tray along with sweet pepper. Drizzle with olive oil and roast at 250°C for 30 minutes.
Rinse and drain the quinoa before putting to boil in the vegetable stock. Move it onto a medium heat, until the quinoa has soaked up most of the water. Add a splash of white wine and season lightly.
Meanwhile, slice the onions and chicken into thin strips, and fry them olive oil at a medium heat until the chicken is golden and the onions are soft. Put in the tomatoes and chilli, then add the soy sauce, honey and white wine vinegar. Stir all the ingredients together for another 5 minutes.
Check on the quinoa. When all the liquid has been soaked up and the quinoa is soft, stir in the vegetables and serve. Garnish the chicken with a small sprinkling of coriander leaf and serve immediately.