Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 400 grams of seitan strips and 300 grams of chicken strips with 1 tablespoon of achiote oil, 1 teaspoon of cumin powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; mix well and let marinate for at least 15 minutes.

2. 2

   Prepare 500 grams of yellow potatoes by peeling and cutting them into 1/2-inch cubes, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

3. 3

   Heat 2 tablespoons of vegetable oil in a large non-stick pan or wok over high heat until shimmering, then flash-fry the seasoned potato cubes for 8-10 minutes, stirring occasionally, until golden brown and crispy; remove the potatoes from the pan and set aside.

4. 4

   Add 1 more tablespoon of vegetable oil to the same pan over high heat, then flash-fry the marinated seitan and chicken in batches if necessary, cooking for 3-4 minutes per batch until browned and cooked through, then remove and set aside with the potatoes.

5. 5

   Reduce heat to medium, add the remaining 1 tablespoon of vegetable oil to the pan, then sauté 1 large thinly sliced red onion for 3 minutes until softened, followed by 3 minced garlic cloves and 2 tablespoons of aji amarillo paste, cooking for another 2 minutes until fragrant.

6. 6

   Stir in 2 medium tomatoes cut into thin wedges and 1/2 cup of chicken broth to the pan, bringing the mixture to a simmer and cooking for 3-5 minutes until the tomatoes soften slightly and the sauce thickens.

7. 7

   Return the flash-fried seitan, chicken, and crispy potatoes to the pan, tossing gently to coat them with the sauce, then remove from heat.

8. 8

   Finish the dish by stirring in 2 tablespoons of fresh lime juice and 1/4 cup of chopped fresh cilantro before serving immediately.