Recipe by ADRI122
"I put this recipe together to try and duplicate a favorite dish from a restaurant I love. It's delicious and can be made fairly healthy with white meat chicken and not too much oil! Serve over white rice and enjoy!"
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canola oil, divided
chile peppers, seeded and diced
1 1/4 pounds
chicken, cut into 1-inch cubes
soy sauce, divided
ground cumin, divided
red onion, halved and sliced
roma (plum) tomatoes, cut into eighths
2 (12 ounce) packages
frozen French-style green beans, thawed
white wine vinegar
salt to taste
I loved the flavour of soy, cumin, cilantro and vinegar in this dish. I did some modifications based on my preferences ( I never saute plain chicken...it must always be marinated or seasoned because I find it too bland otherwise). The base and combination of flavours and ingredients were new to me and that is why I am giving this a 5. AND it's pretty healthy!!So, I sauteed the chicken first (seasoned and marinated for a 4 hours with salt, pepper, garlic powder, cumin, soy sauce and the vinegar) then I took it out, and sauteed the onions, garlic, peppers and rest of the sauce and seasoning with the green beans until they softened...about 8-10 minutes adding the tomatoes, chicken and cilantro towards the end to heat through. Sorry to modify as the first reviewer but I really wanted to review and tell you I never would have thought to throw these things together so this recipe deserves 5 stars and for people to give it a try! Thanks!!
My family loved this dish! This one is a keeper?? oh, and I used chicken thighs and drumsticks. Thanks for sharing!
Saltado de Vainitas Haiku: "Way too strong and 'rich.' Have to eat this over rice, to thin out the 'urgh!'" Made this as directed (using fresh green beans instead of frozen) and should've trusted my gut when using 1 TB cumin, 6 TB soy sauce, 6 TB white wine vinegar, and 1 c. cilantro; yes, those seemed just unusual enough of ingredients that I figured they would come together in an interesting, flavorful way, but in that amount it was OVERPOWERING. I would gladly make this again, but would drastically reduce everything, or would consider, like a previous review, marinating the chicken first in some of the soy/cumin/OO. Strangely enough, we liked the tomatoes in this best of all, and I thought that was the most peculiar addition, but what made this edible for us at least was serving it over plain basmati to take away some of the /carton-eyes-popping-out-of-head.
* Percent Daily Values are based on a 2,000 calorie diet.
Saltado de Vainitas (Peruvian Green Beans with Chicken)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 189
** Calories from Fat: 42
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