Peruvian Kitchen Masterclass | Dinner DeeAs

All right. Are you ready for your taste buds to take a little trip? Today we're going to float down to Peru for two takes on chicken. We're making authentic pollo saltado and a stuffed avocado that you are going to love. Think like fresh herbs, incredible spices and rich, bold flavor. We're bringing Peruvian inspiration to your kitchen. So stick around for dinner ideas. Welcome to the kitchen. I'm Angie Corley and my guest today is Chef David Nieves Palma and he shares the authentic flavors of Peru with customers at a South Tampa restaurant, Saber and Fuego, serving up kind of Latin fusion, which is so good. Lots of Latin flavors and fire and flavor and that's kind of the translation, right? That it is. Saber and Fuego is flavor and fire. I like those together. So Chef David has picked Two recipes to share. Later, we'll show you how to make an authentic pollo saltado, which is a Peruvian chicken stir-fry. But first, palta relleno de pollo, which translates to... Palta rellena de pollo, avocado chicken salad. Avocado chicken salad. Right, we made it easy. Okay, so Chef, where do we start on the salad? Let's start with, we have a fresh Hass avocado in front of us. Okay. So what we do is we're just going to cut it in half. Just be careful. Everybody has a knife. That's right. When we actually cut the avocado, you just do a little twist, and bam, it comes out. Now, do these need to be ripe, or if we buy them too firm, what do we do? That is correct, yeah. We need them actually ripe, because we're going to eat them, like, right away. Okay, okay. So we do, we use a spoon, and we'll make sure that we get the avocado. Oh, that's easy to get out of there. Okay. Now, in order for us actually to do something with the pit, we just go a little twist as well. And then you just go put them on the side. Same thing. I love that. Oh, this looks so good. You want to try this one? Sure, I would love to. And I see you got all the goodness out of this. So just put your spoon in. Oh, just follow the curve. Yes. Oh, but that couldn't have been easier. Look at that. Boom. There you go. Now, a little, just for decoration and show off with your, you know. So awesome. Then you just cut the little part on the bottom. Oh, so it's flat. It doesn't roll around. There it goes. And we're just going to save it as a little avocado ears. And I'll show you what that's for. And then we just put it on the plate. Oh, that's easy. Okay. That's great. There you go. Okay. Now, let me just cut. Yep, please. All right. So we're going to be doing shredded chicken. Okay. And we're going to mix it with, I got you through the, through the. To the recipe, and you're going to be actually mixing. So we're going to use a couple of spoons of green peas and carrots. Now on this one, you can use from a can, just drain it. If you want to use frozen, just make sure to follow directions on the box or on the back. Package, okay. Yep, and then mix, and then we're going to use three-quarters of this container of mayonnaise. Okay. All right. Now, this chicken, we could just pick up a rotisserie on the way home. Because I don't know about you, that chicken barely makes it home. I'm pulling a leg off in the car, but this makes it really easy, right? The good thing about this is that actually you can grab any chicken. A rotisserie chicken with flavor, no flavor. You want to grab any frozen item as well. Yeah, leftovers. Leftovers. We actually cook it with the, let's put one spoon of salt. Hmm? We cook it, we boil it with the celery. Oh, give it some real good flavor. Oh, yeah, and some flavor on it. And we put a little bit of parsley as well. Okay. And please just stir it on up. You got it. Perfect. Could we do this ahead of time, maybe? Oh, yes. And then we just put it in the refrigerator. We'll keep it for as long as you want to use it for dinner, save it. I'm telling you, you're going to try something very special. All right. So let's go with it. When we start with the avocado, we actually do a little bit of lime juice as a little tip. It just makes sure that your avocado doesn't get too brown. So when you use your lunch or your dinner time, your avocado doesn't get brown and it looks fresh. When your guests arrive. That brown, is it okay to eat if it does turn brown? Like, I always wonder, is it okay? It doesn't look great. Yeah, it's just, I'll say just to showing off with you. Yeah. Show off. So on this one, we're just gonna grab a spoon. Okay. And we're gonna serve it in the middle of the avocado halves. All right, how much do I put in here till I fill up this little pocket of love here? Oh, yes. Oh, there you go. Perfect. Okay. Let's work with the other ones. This would be a nice, entertaining, you know, segment, family dinner, brunch. Oh, yeah. Dinner, of course. A little appetizer. Uh-oh. Perfect. Anything that falls off, I have to eat, just so you know. I know. All right, let's get this last one here. And then for the final part, we're actually going to be using those little bottom parts. Those little ears? And look, we're just going to put it like this. Oh, my goodness. You know? Yep. Oh, that's so cute. Oh, that's adorbs. And then we're going to finish it just sprinkling a little bit of parsley on top. Okay. And that's it. That's your masterpiece on the falta rellena de pollo. Very simple. Oh, falta rellena. I love that. You say it's so cute. I'm going to let you keep saying it, but we're going to get busy on that here. I tell you what. Let's try it. Should we? Yes. Please do. This is the fastest dinner ever. That's great. I almost want to pick it up and just bite the whole thing. You can do it. I might look greedy. Yeah. Let's try it. All right. Oh, the chicken salad looks great. Smells so nice, bright, and fresh. Let me just... There you go. Fill it up. Oh, yeah. Mmm, mmm, mmm. Oh, yeah. Mm-hmm. That is really just... Delicious, not too creamy, not too much. I love the seasonings. It's just simple. All the flavors kind of come through. That is awesome. That would be a great appetizer, great salad, great dinner, or any time snack. We can use either Hass avocado or we can use Florida avocados. You can actually use any size as well. Oh, my gosh. Let me just make sure it was tasty when it was good. You good? Why not? I'll tell you what. We'll take a quick break. I'll put this right back in my mouth. But we're just getting started. We'll be right back. We're going to finish up our work and our main course, Pollo a la Brasa. Don't go anywhere, that's ahead on Dinner Diaz. It is Dinner Diaz. So in case you just tuned in, Chef David from Sabor and Fuego Latin Fusion is in the kitchen and he's here sharing two authentic Peruvian dishes showcasing really bold flavors and fresh ingredients. And he says bringing people together through food. I love that. All right. So in a moment, we are going to start on our hearty and gluten free. This is really great Peruvian chicken stir fry Pollo Saltado. But before the break, we made a Gorgeous and so delicious stuffed avocado for anyone who missed it. Here's what we did. We started by cutting that avocado in half, removing the pit. You did it one, two, three. Of course, all the peel scooped it out. Then mix together the cooked shredded chicken along with peas and carrots, a little mayonnaise, a little parsley, a little bit of salt, some pepper. Brush the avocados with the lime juice. Spooned that delicious chicken salad into each of the half. Garnish with some parsley. I got down. I got down. All right. Now it's time for step two. What do we do first? So we're going to start with our french fries. Okay. And everybody has an air fryer at home. Yes. So we're going to do it on an air fryer. Okay. So let me put the fries in. Let's put it in. We set up the air fryer to 400. Okay. And we're going to keep it for about 15 to 20 minutes. There you go. Bam. All right. Got the start button. We're ready to go. So we're doing, we're going to start with our white rice. Okay. So we're going to start with a couple of tablespoons of vegetable oil. We're using regular vegetable oil right now. Okay. We can use canola. We can use avocado oil. Are we going to brown the rice? Oh, I see some garlic. Yes. And we're doing garlic. You can do mince, paste. You can do it on, you know, like a bottle. About one or two teaspoons on it. Okay. And we just don't let it brown. I'll make sure that we just get that little flavor on it. So good. About 15, 20 seconds. Oh, okay. You know, a prox. Just warm that garlic. So are we going to brown the rice? Are we going to saute the rice? And then the rice is being rinsed. Then we just go ahead. Rinse that rice. Yes. And we have a couple of cups of water. Jasmine rice. We're using jasmine rice today. So fragrant. Is that why you chose jasmine? Yeah, but we can actually use any extra long rice, you know, for, it's still affordable, you can use it. Now we're going to actually like sear for about 20, 30 seconds, just making sure that the rice actually gets some oil in it. Mmm, some of that garlic and all that yummy. Oh, yes. Gosh, that smells great. So for two cups, we're going to be using three cups of water. I'm sorry, 2.5. Oh, 2.5. Oh, okay, so a little bit more. Sometimes it's half and half, rice to water. Yes. A little bit more. This one has a little bit more. So we just make sure that we have. Okay. And then we go ahead and add the water. And with the water, we're going to add our salt. Okay. Making sure that it has some flavor. And stir it, and then we just put the lid on it. And that's it? And what we're going to do is we're just going to crank it up a little bit, making sure that it boils. And as soon as it boils, then we just lower it to the lowest that you have, like number two. Okay. And then we put the lid on it when it starts boiling. So now we can start actually with our chicken. Oh, chicken. All right, I'll switch with you, Chef. Let's do it. So for our chicken, a regular skinless chicken breast. Yes. So we're going to cut it in half. Now, we cut it the way we want it. We can cut it in strips, we can cut it in, you know, strips, squares, we can do anything. I mean, you own your kitchen, you'll do it your way. I'm doing it my way today. So, well, we're going to have actually like little squares, and we're going to have them ready to be seasoned. Oh, just nice little chunks. Okay, a little bite-sized, ready to go. Ready to go. Because when you're hungry for dinner, you're like, give it, come on. Oh, yeah. You know? Was this like a rite of passage when you learned how to do this? Did your maybe grandmother or your father or your great-great-somebody teach everyone how to make this dish? This particular dish, it has some Asian roots. A little bit of salt. Can you pass me the salt? Sure. One spoon. Can you do it? Oh, I love it. There you go. You know, you learn so much better when you do it. Right? Get hands in. The same thing with black pepper. Okay. And we're going to add a little bit of ginger to it. I love ginger. It reminds me of the Asian flavor starting to come through. There you go. And do you know what it is? Let's see. Let me see. Coriander? Cumin. Oh, bomb. Okay. And we put a little bit of it. All right. And then we're just going to mix it up. Good. This oil is nice and hot. Yes. And we're going to actually sear the chicken and make sure that it actually gets cooked. Kind of like, not burn, but cook around the, you know, around the chicken. Do we let it finish in the pan? Once you put it in, does it stay there the whole time? We're going to finish it on the pan, yes. Oh, yeah, all those flavors. We'll make sure the... So we seared the chicken, we leave it on one side, then we just turn it on the other side, and then we just go ahead and put the vegetables after we sear it. Oh, we should go eat some more avocado chicken salad while we let this take a quick little break. Coming up, we're gonna bring everything together and some vital veggies and an unbelievable savory sauce. Excited, yeah. Well, it's all ahead on Dinner Dears. So Chef David Nieves-Palma from Tampa's Sabor and Fuego is teaching us the art of Peruvian cuisine today. So a little earlier, we made palta rellenos de pollo, a Peruvian avocado chicken salad. And if you just joined us, the recipe and video of how we did that, find it at dinnerdiaz.com. Right now, we have chicken and rice, a pollo saltado, which is a Peruvian incredible chicken stir fry. Here's how we got to where we are before we took a little break. We use an air fryer to cook up the fries, cranking it up to 400 for about 20 minutes. Then for the rice, Chef David used jasmine, rinsing it first, then heating up some oil and sautéing garlic in the pan before adding the rice, letting it toast for just a minute, then adding water with a little pinch of salt, then covering that simmer for about 15 minutes on low. Then for the chicken itself, we diced it up. We seasoned with cumin, salt and pepper, a little ginger paste, heated up a hot skillet, And the stir-fry, about five minutes or so. Everything seems to be about ready, right, Chef? It is. We're ready. So we're going to go ahead and go with the vegetables. Okay. And I want you to help me with this. Okay, you got it. Do you want to come here, or do you want me to do the stir-fry? You can actually do that. And then we switch. Let's put the red onions. Oh, that chicken looks great. There you go. All right. Pour it all. There you go. All right, that's in there. And we just toss it for a little bit. This is actually, you know, in restaurants and the way we make it, we actually use like a high heat flame and then we actually use woks. In this particular case, we're doing like mom used to cook, you know, like everybody actually has a skillet and a regular pot. That's how we're going to do it. Is this a little easier or is this more challenging? That's actually how, I mean, back in Peru, everybody doesn't have a wok on a daily basis, even here. We actually try to make it as any viewer can make it at home, you know? Yes, I love that. So, tomatoes, red onions, and that's what we're going to be adding. A little bit of garlic. Okay. And a little bit of ginger. So, we're going to be doing... Let's put some right here. A little ginger, a little garlic. This rice is smelling great. I'll do a little stir, get that all in there, incorporate it, the chicken looks beautiful. Thank you, yes. The tomatoes will soften up, as well as those onions. Ooh, yum. And that's the fun part about it, you know? It's an easy recipe. You can actually make it, you can feel the smell of it. And then we're gonna be using, I'm using a gluten-free soy sauce. And a gluten-free oyster sauce. You know, a lot of people have been asking me if we can do this as a regular, more healthy way, and we ended up actually offering it also to the restaurant, too. So we're having some soy sauce right here. Okay. Let's put some. Yeah, we can do all of them. Oh, yeah. Okay. And we're going to be doing the oyster. Now, the oyster sauce is optional. Okay. We don't have to. Some people don't like it much. Listen. But it has a little kick and a little flavor to it. Do you want me to add all of this or just a teaspoonful? Just that is fine. And then half of this red vinegar. You're doing the pollo saltado today. Oh, I'm so excited. There you go. Red wine vinegar. And we just do your chopped cilantro. There you go. Okay. And we just move it for an extra one, two minutes. Mmm. And we're ready to go. That's it. And we're ready to serve it. Oh, yeah. Simple. We're going to take a quick, when I say quick, I mean quick little break. The finish line is in sight. After the break, we're going to come back and combine everything. The carbs, the chicken. We're going to plate it up. And of course, we have to taste it. So stick around. That's ahead on Dinner Diaz. So we're hanging out with chef David Nieves-Palma, and he is from Sabor and Fuego in Tampa. So earlier we made this really delicious Peruvian avocado chicken salad. And right up to now, we're finishing this stunning pollo saltado. It's an authentic Peruvian chicken stir fry. Okay, you know I've got to catch you up in case you missed the last segment. We got our cooked chicken, added red onion, tomatoes, some ginger and garlic, then gluten-free soy sauce and oyster sauce, and finally some red wine vinegar, a little cilantro, and tossing it all together. The smell is intoxicating. It smells so good. I just can't. I'm getting a beautiful waft of all those things together. Now it's time to plate up. Time to plate up. All right. So we're going to start doing, we're going to be using our jasmine rice. Okay. And we're going to serve actually a very nice scoop of rice. And we'll put it right here. I can, oh, I can smell the garlic and the jasmine, right? There you go. Wonderful. So now going back to our French fries. Okay. We're going to. Some crispy ones. Do we put the fries in this? Oh, just on the plate. That's a good one. Mom used to be, you know, mixing everything on the saute pan. And it gets all the flavors. Yes. We're going to do something different. So people, if they don't like it, actually, you know, your French fries will be soaking wet. With a nice sauce, we're going to do a little bit on the side. Okay. You know, it's interesting. We're going to keep it like this. French fries with carbs. It's like, I love all these carbs, but it's delicious, right? The rice works with the French fries together. Then we add a little bit of salt for your fries. Oh, of course. Got to do that. Yum. And. Then we're going to be doing the serving. Okay. Please help me with it. Okay, now. And let me help you with this. Let's put it right on top of this. Oh. There you go. Look at that. Got to get some of this chicken, the fries. Get all the love here, too? Yep. Oh, do we put any on the rice, Chef? Not on the rice, just so we can surprise, actually, your guests at home. Okay. And we just grab a little bit of cilantro. And then on top of the rice, and then we're good. Now, some of the juice goes on top, and that's it. Should we use a little spoon, or maybe not a hand? Yeah, let's use this one. Oh, look at that. And then we'll make sure that the plate looks yummy. Oh. And we're ready, actually, to try it. That looks beautiful. Everything's here. Everything is in there, and be my guest. All right, mm, mm, mm. Chef, that is fabulous. Latin bold flavors. The sauce is unbelievable. The rice is so fluffy and fragrant both flavors, you know, Chinese influence and the Peruvian roots That's actually what it brings back memories of family. Well, thank you for sharing from your table No, thank you for having us and it's a pleasure. Oh my goodness huge. Thank the chef David for our Peruvian Masterclass, that's what this is. Hey, you want to skip the cooking tonight? Here's what you do. Go visit them at Sabor y Fuego That's good All right, grab the recipes for both of these dishes that we made, and be sure to head over to dinnerdias.com. I am Angie Corley. I will see you next time with more ideas for dinner, or as we call them, dinner dias. How do you say that in Spanish, Jorge? Dinner ideas, dinner ideas. Okay, I like that. Nothing better. Go get to cooking, y'all. All right? Oh my goodness, dude.