Peruvian Chicken Stir-Fry
1 whole rotisserie chicken (preferably Peruvian)
1 pound packaged frozen french fries (preferably Ore-Ida)
2 tablespoons vegetable oil
1 large white onion, cut lengthwise into thin slices
1 large red bell pepper, stemmed, seeded and cut lengthwise into thin slices
1 medium jalapeño pepper, stemmed, seeded and cut into matchstick-size slices
1 medium clove garlic, minced
2 roma tomatoes, cored, halved, seeded and cut into thin slices
1/4 cup red wine vinegar
1/4 cup homemade or no-salt-added chicken broth
2 tablespoons low-sodium soy sauce
1 teaspoon chopped cilantro
Steamed white rice, warm, for serving
Remove and discard the skin from the chicken. Pull off the meat in shreds or pieces and transfer it to a covered bowl or other place where it can be kept warm. The yield is 4 cups.
Cook the french fries according to the package directions, and keep them warm and crisp.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and the bell and jalapeno peppers. Cook, stirring, until the vegetables are tender, about 5 minutes, adjusting the heat so they cook without browning. Add the garlic and stir for a few seconds, then add the tomatoes and cook, stirring frequently, for a few minutes. Pour in the vinegar and broth, and use a wooden spoon to scrape up any bits that might be sticking to the bottom of the skillet.
Add the pulled chicken. Add the soy sauce a tablespoon at a time, keeping in mind that the chicken meat is already salty. Stir in the french fries and cilantro.
To serve, press individual servings of rice into a ramekin or similar-shape vessel and unmold them onto serving plates, if desired. Spoon the stir-fry next to the rice. Makes 4 to 6 servings.
Source: Adapted from chef Jeff Tunks.
Per serving (based on 6): 390 calories, 33 g protein, 26 g carbohydrates, 16 g fat, 4 g saturated fat, 95 mg cholesterol, 590 mg sodium, 3 g dietary fiber, 3 g sugar.