Pollo al Sillau Receta
Pollo al Sillau is a tasty Peruvian style chicken recipe that is perfect for an easy dinner! Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Panda Brand Oyster Sauce are key ingredients in the sauce.
The soy sauce and oyster sauce combine with simple ingredients like lime, honey, garlic, and ginger to create a unique savory combination of flavors. Enjoy it with rice and potatoes on the side!
What You Will Need
Ingredients
- 4 chicken thighs, bone-in, skin-on, cut in half
- 2 Tbsp. vegetable oil
- ½ cup chicken broth
- 1 Tbsp. cornstarch
- 1 red bell pepper, sliced into strips
- 5 chives, cut into 5 cm batons
- -- For the Garnishes --
- 8 cups water
- 4 yellow potatoes, peeled and sliced into 2 cm rounds
- 3 Tbsp. vegetable oil
- 1 tsp. minced garlic
- 1 cup white rice, rinsed
- 1½ tsp. salt
- 2¼ cups water
- 1 Tbsp. toasted sesame seeds
Marinade
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 4 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. lime juice
- 1 Tbsp. honey
- ½ tsp. ground cumin
- 1 tsp. ground black pepper
Made with
Lee Kum Kee products
How to make it
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Marinate the Chicken: In a large bowl, combine minced garlic, minced ginger, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Oyster Sauce, lime juice, honey, ground cumin, and black pepper. Add the chicken pieces, mix well, and rub the marinade into the skin. Cover and refrigerate for 30–60 minutes.
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Prepare the Garnishes: In a pot, bring 8 cups of water to a boil. Add the sliced potatoes and cook for 15 minutes, or until tender. Drain and set aside. In a separate pot, heat oil over medium heat. Add minced garlic and sauté until fragrant. Add rinsed rice and salt, stir for 2 minutes, then add 2¼ cups water. Bring to a boil, cook uncovered until the water evaporates, then cover, reduce heat to low, and cook for 7 minutes. Remove from heat and let steam.
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Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade and place skin-side down in the pan. Cook for 5 minutes per side, until golden brown.
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In a small bowl, whisk cornstarch into the chicken broth. Add the red bell pepper and chives to the skillet, then pour in the broth mixture. Stir gently, cover, and simmer for 5–7 minutes, until the chicken is cooked through and the sauce has thickened.
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Serve each portion of chicken over a bed of rice, with a few slices of boiled potato on the side. Spoon the sauce and vegetables over the top and finish with a sprinkle of toasted sesame seeds. Add more chives as garnish, if desired.