Peruvian Kitchen Masterclass

Peruvian Kitchen Masterclass | Dinner DeeAs Whether you are looking for an effortless appetizer or a hearty family-style dinner, these easy home-kitchen recipes bring authentic South American fusion straight to your table. Take your taste buds on a trip to South America as Chef David Nieves Palma from Sabor and Fuego shares the bold, vibrant culinary traditions of Peru. In this episode, Chef David shares two incredible recipes: Palta Rellena de Pollo, a creamy, citrusy shredded chicken salad served in tender avocado halves, followed by Pollo Saltado, a sizzled wok-style Peruvian chicken stir-fry packed with red onions, tomatoes, savory sauces, crispy air-fried fries, and fragrant garlic jasmine rice. Connect with us: E-mail us your pictures and recipe requests: [email protected] Follow us on Instagram: @DinnerDeeAs and Facebook: facebook.com/DinnerDeeAs Watch episodes any time, anywhere on YouTube: youtube.com/@DinnerDeeAs or Fox Local: foxlocal.com Watch Dinner DeeAs: Every weekday at 1p on FOX 13 Tampa Bay Every weekday at 7a on FOX 35 Plus in Orlando Click here to download a printable copy of the recipes below. Palta Rellena de Pollo (Peruvian Avocado Chicken Salad) Ingredients 8 oz cooked, chilled, shredded chicken breast ½ cup cooked peas and carrots, chilled 3 tbsp mayonnaise 1½ tbsp fresh lime juice, divided salt to taste black pepper to taste 1 large ripe avocado ½ tbsp finely diced parsley Directions Combine shredded chicken, peas, carrots, mayonnaise, and 1 tbsp lime juice in bowl. Season with salt and pepper to taste; mix until creamy. Cut avocado in half lengthwise, remove pit, carefully peel, and trim a small slice from bottom of each half so they sit flat. Brush avocado halves with remaining ½ tbsp lime juice to prevent browning. Spoon chicken salad generously into each avocado half. Place stuffed avocados on plate and garnish with finely diced parsley. Pollo Saltado (Peruvian Chicken Stir-Fry) Ingredients 10–12 oz frozen French fries 1 tbsp vegetable oil (for rice) 1 clove garlic, minced (for rice) ¾ cup uncooked jasmine white rice, rinsed ¾ cup water salt to taste 1 lb boneless, skinless chicken breast, cut into strips ¼ tsp ground cumin black pepper to taste 1 tbsp fresh ginger, minced or grated, divided 2 tbsp vegetable oil (for stir-fry) 1 medium red onion, cut into wedges 2 cloves garlic, minced (for stir-fry) 2 Roma tomatoes, cut into wedges 3 tbsp soy sauce (gluten-free) 1 tbsp red wine vinegar 1 tbsp oyster sauce (gluten-free, optional) 2 tbsp fresh cilantro, chopped Directions Place French fries in air fryer and cook at 400° F for 15–20 minutes until crisp. In saucepan, heat 1 tbsp oil over medium heat. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant. Add rinsed jasmine rice and toast 1 minute. Add water and salt; bring to boil, then cover and simmer on low for 15–18 minutes until fluffy. Season chicken strips with cumin, salt, pepper, and half of ginger. Heat 2 tbsp oil in large skillet over medium-high heat. Add chicken and stir-fry 5–7 minutes until lightly golden. Add red onion wedges, remaining 2 cloves minced garlic, and remaining ginger directly to skillet; stir-fry 1–2 minutes. Add tomato wedges and stir-fry briefly. Pour in soy sauce, red wine vinegar, and optional oyster sauce; toss everything together until chicken is fully cooked (165° F). Stir in chopped cilantro. Plate generous scoop of garlic jasmine rice alongside crispy air-fried fries, top fries with chicken stir-fry and savory pan juices, and garnish with extra cilantro. To grab more recipes from Dinner DeeAs, click here . Dinner DeeAs Recipes Food and Drink