Disclosure of Material Connection: This is a sponsored post in collaboration with Hunt’s® and Latina Bloggers Connect. I’ve been compensated for this post via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Boy, am I excited to share this blog post with you all! This recipe is super close to my heart, because it reminds me of when I first met my darling Puerto Rican & Colombian husband, 8 years ago (wow, time sure does fly!) I’ve previously written about my love for all things Colombian, especially when it comes to the food. This is a cuisine that comforts the soul and warms the belly, thanks to the delicate balance of sweet and savory flavors and aromatic spices. Pollo Salteado (translation: Sauteed Chicken) is a dish I’ve encountered in many Colombian restaurants, and it features strips of chicken, bell pepper, onion (and sometimes french fries!) robed in a sweet and tangy tomato-based sauce. My pollo salteado recipe is inspired by my hubby’s favorite dish from our favorite Colombian restaurant here in NJ, and is a family-friendly dish that literally comes together in 15 minutes (or less!), perfect for busy weeknights.
Many authentic Hispanic dishes call for the use of tomatoes, and this dish is no exception. Fresh, natural and quality ingredients are a way of life for Latinas like me, a tradition passed down from my mother and grandmother, so Hunt’s all-natural tomato sauce is the only choice for me. All of Hunt’s® tomato products have no artificial preservatives and are 100% natural. Their tomatoes are grown in sunny California – a perfect climate for the reddest, juiciest tomatoes that provide the best ingredients for Hunt’s all-natural Tomato Sauce. Hunt’s all-natural tomato sauce is the star of this dish, and creates a velvety sauce that coats the chicken and veggies, and soaks into rice (yum!). It’s so good, I insist you go make this, like now. Just be warned, you might even find yourself licking the plate.
2 cloves of garlic, peeled and grated
1/4 cup teriyaki sauce
3 tablespoons of honey or agave
2 teaspoons of chipotle hot sauce
1 bell pepper, cut into strips
1-2 red onions, cut into half moons
1 8oz can of Hunts all-natural tomato sauce, no salt added
1 teaspoon Sazon seasoning
1/4 cup Hunt’s all-natural tomato ketchup
1 tablespoon red wine vinegar
Cooked white rice, for serving
2 green onions, chopped, for garnish
Cut the chicken into strips and place them into a gallon-sized zipper bag.
In a small bowl, combine the teriyaki sauce, garlic, honey, and hot sauce. Stir to dissolve the honey.
Pour the marinade over the chicken, then close the bag and swish the chicken around to coat it in the marinade. If you have the time, marinate the chicken overnight. If you’re pressed for time, don’t worry, you can proceed right to the next step.
When you’re ready to make the pollo salteado, heat a cast iron skillet to medium heat, then toss in the chicken, marinade and all.
Then pour in the tomato sauce, sazon, and ketchup.
Bring the mixture to a bubble, then toss in the chopped peppers and onions.
Stir the mixture to combine, then cook for 5-7 minutes, tossing frequently, until the chicken is cooked through and the veggies are tender.
Serve this delectable pollo salteado with some white rice and some sliced avocado for a delicious Latin meal your family will ask for again and again!
For more delicious Latin recipes featuring Hunt’s tomato products, visit http://bit.ly/HuntsRecetas
Rating: 51
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Ingredients
- 1 1/4 lbs boneless, skinless chicken breasts, cut into strips
- 2 cloves of garlic, peeled and grated
- 1/4 cup teriyaki sauce
- 3 tablespoons of honey or agave
- 2 teaspoons of chipotle hot sauce
- 1 bell pepper, cut into strips
- 1-2 red onions, cut into half moons
- 1 8oz can of Hunts all-natural tomato sauce, no salt added
- 1 teaspoon Sazon seasoning
- 1/4 cup Hunt's tomato ketchup
- 1 tablespoon red wine vinegar
- Cooked white rice, for serving
- 2 green onions, chopped, for garnish
Instructions
- Cut the chicken into strips and place them into a gallon-sized zipper bag.
- In a small bowl, combine the teriyaki sauce, garlic, honey, and hot sauce. Stir to dissolve the honey.
- Pour the marinade over the chicken, then close the bag and swish the chicken around to coat it in the marinade. If you have the time, marinate the chicken overnight. If you're pressed for time, don't worry, you can proceed right to the next step.
- When you're ready to make the pollo salteado, heat a cast iron skillet to medium heat, then toss in the chicken, marinade and all.
- Then pour in the tomato sauce, sazon, and ketchup.
- Bring the mixture to a bubble, then toss in the chopped peppers and onions.
- Stir the mixture to combine, then cook for 5-7 minutes, tossing frequently, until the chicken is cooked through and the veggies are tender.
- Garnish with chopped green onion, and serve with white rice and sliced avocado, if desired.