Ingredients
Original recipe: 4 plates with rice and potatoes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gRaw boneless skinless chicken breast cut into strips
- 600 gPotatoes cut into thin wedges
- 240 gDry long-grain white rice
- 480 mlWater
- 250 gRed onion cut into wedges
- 300 gTomatoes cut into wedges
- 2 cloveGarlic chopped
- 30 mlSoy sauce containing wheat
- 20 mlRed wine vinegar
- 15 gAji amarillo paste made without milk or soy
- 45 mlNeutral oil
- ½ tspSalt
- ½ tspBlack pepper
- 15 gParsley chopped
Make it
- Heat the oven to 425°F/220°C. Toss potatoes with 20 ml oil and half the salt and roast on a tray for 30–35 minutes, turning once, until golden and tender.
- Meanwhile, rinse and drain the rice. Put it in a saucepan with the measured water and remaining salt, bring to a boil, cover and cook on low for 15 minutes. Rest covered off the heat for 5 minutes.
- Mix soy sauce, vinegar and aji amarillo paste in a small bowl. Heat 15 ml oil in a very hot wok or skillet and cook chicken in two batches for 4–5 minutes each, until it reaches 165°F/74°C; transfer to a clean plate.
- Add the remaining oil and onion to the pan and stir-fry for 2 minutes. Add garlic and tomatoes and cook for 1 minute.
- Return the chicken, add the sauce and pepper and toss for 1–2 minutes until hot. Fold in parsley and serve immediately alongside the rice and roasted potatoes.
Ingredients, recipe context & sources
Ingredient flags: Soy, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.