Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 0.1 gram crushed saffron threads with 60 milliliters dry white wine and allow to infuse for 10 minutes.

2. 2

   Season 500 grams chicken breast strips with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then lightly coat the chicken with 2 tablespoons cornstarch.

3. 3

   Heat 2 tablespoons olive oil in a large skillet or wok over high heat until shimmering.

4. 4

   Flash-fry the seasoned chicken strips in batches for 2-3 minutes per batch until golden brown and cooked through, then remove the chicken from the pan and set aside.

5. 5

   In the same skillet, reduce the heat to medium and sauté 0.5 medium finely diced yellow onion, 3 minced garlic cloves, and 0.5 medium finely diced red bell pepper for 3-4 minutes until softened.

6. 6

   Stir in 1 teaspoon Aji Amarillo paste, the saffron-infused wine, and the juice of 1 lime, bringing the mixture to a gentle simmer for 2 minutes to create the Mojo Criollo sauce.

7. 7

   Return the flash-fried chicken to the skillet, toss to coat it evenly with the saffron Mojo Criollo sauce, and cook for an additional 1 minute.

8. 8

   Garnish the Pollo Dorado con Azafrán y Mojo Criollo with 0.25 cup fresh chopped cilantro before serving.