Serves 4 to 6
Chef Jeff Tunks returned from travels in Peru with a love of the food and the inspiration to create this dish, which he makes at home.
Rice and potatoes, together? Yes, in Peru it's common to find the two starches sharing a plate.
From Tunks, executive chef and partner in Passion Food Hospitality.
1 whole Peruvian rotisserie chicken (or another marinated spicy rotisserie chicken)
1 pound packaged frozen french fries, preferably Ore-Ida brand
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 jalapeño 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.
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