Sautéed Chicken
Deborah Dana
This sautéed chicken recipe is very common in Peruvian cuisine, featuring sautéed chicken with potatoes and green and red bell peppers. Perfect for your everyday meals.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 chicken breasts, skinless, cut into strips
  • 1 cup chicken broth
  • 4 teaspoons soy sauce
  • 1 green bell pepper, in cubes
  • 1 red bell pepper, in cubes
  • 4 stems celery, cut into cubes
  • 2 potatoes, medium
  • 4 stems chives, chopped
  • 1 clove garlic
  • 2 teaspoons vegetable oil
  • pepper
Preparation
30 mins
0 mins
Medium
  • Heat vegetable oil in a medium skillet. Sauté the chicken pieces until lightly browned. Remove the chicken from the skillet.
  • In the same skillet, sauté the garlic with the remaining fat.
  • Add the bell peppers, celery, and green onion. Sauté for a few minutes and add the chicken and broth.
  • Season with salt and pepper.
  • Fry the potatoes and set aside.
  • Boil until the chicken is tender and the liquid has reduced slightly, then add the potatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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