Best Salpicao Recipes

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

Steps:

• Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
• Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
• Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

SALPICAO JALISCO

Steps:

• Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon.
• Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.

BEEF SALPICAO (STIR-FRIED GARLIC BEEF)

Steps:

• Combine oil, garlic, salt, pepper, and paprika in a bowl.
• Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
• Saute marinated beef (including marinade) in VERY hot oil.
• Keep stirring until beef chunks are browned evenly.
• DO NOT lower heat.
• Add oyster sauce and liquid seasoning.
• Cook a few seconds more; add butter last.
• Remove from heat and serve immediately over hot steamed rice.
• *Note:Cooking time should be about 10 minutes or less to keep beef tender.

CHICKEN SALPICAO

Steps:

• Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.
• Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.

SALPICAO SALAD

Steps:

• Peel and mince 1 onion, and set aside.
• In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; saute 1 minute. Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika. Saute until onion becomes soft, 3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover, and simmer for 30 minutes.
• Add parsley and scallions; simmer until softened, about 5 minutes more. Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Working over the bowl, remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes.
• Cut beans into 1/4-inch-long pieces. Place in a bowl; set aside. Wash, peel, and grate carrots. Place in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch cut beans until just tender, about 2 minutes. Remove beans from water using a slotted spoon. Place in bowl of ice water to cool. Remove from water, and set aside. Return salted water to a boil. Blanch carrots, until just wilted, about 1 minute. Remove with a slotted spoon, and place in a bowl of ice water to chill. Drain carrots, and set aside. Slice remaining onion into thin rounds. Place in a third bowl; cover, and set aside.
• Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside.
• Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil until a frying thermometer registers 375 degrees.Grate a potato over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon, remove potato from oil, and transfer to a large paper-towel-covered surface; drain. Repeat with remaining potatoes, adding vegetable oil if necessary.
• In a large serving bowl, toss all reserved ingredients with mayonnaise. Season with salt and pepper, and serve.

SALPICAO---BRAZILIAN CHICKEN SALAD

Steps:

• In a bowl combine the chicken, carrots, corn and raisins.
• In a small bowl whisk the mayonnaise, vinegar, salt, and pepper together.
• Pour this over the chicken and combine well.
• Top with the straw potatoes and serve.

SALPICAO

Steps:

• In a small stockpot, cook chopped onion, garlic, and half the parsley in oil until slightly softened, about 5 minutes. Rub chicken with paprika, salt, and pepper and add to pot. Brown chicken on all sides. Add water to cover and bring to a boil, then lower heat to a simmer. Cook until meat is almost falling from bones, about 1 hour. Remove chicken from cooking liquid and set aside to cool. Strain cooking liquid and moisten chicken with a little of it. Discard remainder, or set aside for later use. (Chicken can be prepared a day ahead of time.)
• In a large, deep, heavy frying pan, heat at least 3 inches of vegetable oil to 375 degrees. Remove 1 potato from water and grate lengthwise on the largest holes of a hand grater, pressing hard to get longest shreds possible. Sprinkle carefully and evenly into the hot oil, covering entire surface of oil. Do not stir. When brown around edges, turn as you would a pancake. Cook until deep golden brown, lifting up edge of pancake to check color. Remove from oil and drain on paper towels. Sprinkle with salt and pepper. When cool, crumble pancake with hands and set aside. Repeat with remaining potatoes, grating and frying 1 potato at a time.
• When chicken has cooled, remove meat from bones and discard skin and bones. Shred chicken into long, thin pieces.
• In a large mixing bowl, combine carrots, sliced onions, green beans, shredded chicken, fried potatoes, remaining parsley, and mayonnaise. Toss well to combine, season to taste with salt and pepper, and serve within 1 hour.

SALPICAO (BRAZILIAN CHICKEN SALAD SANDWICH)

Steps:

• In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
• In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro.
• Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.

BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA

Steps:

• Toss chicken, vegetables, apple, raisins and olives in serving bowl.
• Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
• Garnish with green olives and a few shoestring potatoes scattered on top.
• Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.

SALPICãO DE FRANGO - BRAZILIAN COLD CHICKEN SALAD

Steps:

• Mix it all together and put it in the fridge until you're ready to serve.
• If mangoes are in season, add one chopped mango. In Brazil, people like to sprinkle this salad with matchstick potato chips right before it goes to the table.

TRADITIONAL CHICKEN SALPICAO

Steps:

• 1. In medium saucepan cook chicken breasts in chicken stock. Salt to taste, remove chicken, let cool and shred. In a skillet, sauté the chicken in the olive oil and onions then let it cool.
• 2. Add all of the other ingredients, except for the potato sticks in a large glass tray and mix well. Then add chicken and mix well.
• 3. Place the potato sticks all over the top of the salad, and place the dish in refrigerator for a few hours before serving.

PORK LOIN SALPICAO

Steps:

• Toast garlic for garnish and set aside.
• Prepare marinate. Mix pork, oyster sauce, soy sauce, canola oil, garlic, and water. Marinate for 1 hour or longer.
• Saute marinated pork until brown.
• Serve with garlic as garnish.

BEEF SALPICAO

Steps:

• Place the beef cubes in a bowl. Add the minced garlic, pepper and 3 tbsps. of olive oil. Mix well. Cover and keep in the fridge for a couple of hours. Heat the butter and olive oil in a wide shallow pan - wide enough to contain the beef cubes in a single layer. The heat should be very high. Place the beef in a plastic freezer bag. Add the flour. Shake to coat each piece of meat with flour. It is the flour that will thicken the sauce later and make it stick well to the beef. When the olive oil and butter are hot, add the floured beef, spreading the pieces so that every piece touches the oil. Do not stir for a minute or so to allow the underside to brown. Keep the heat very high. Stir and cook for a few minutes, with occasional stirring, until the beef changes color and a light crust forms. Pour in the Worcestershire sauce and liquid seasoning. Stir briskly; the sauce should thicken quite fast. Add the mushrooms, cook just until heated, stirring occasionally. The actual cooking should take no more than five minutes. If you overcook the beef, the meat will turn tough and dry. Transfer the beef salpicao to a serving platter, sprinkle with toasted garlic bits and finely sliced onion leaves. Serve hot with rice.

SALPICãO DE FRANGO - BRAZILIAN COLD CHICKEN SALAD

Steps:

• Mix it all together and put it in the fridge until you're ready to serve.
• If mangoes are in season, add one chopped mango. In Brazil, people like to sprinkle this salad with matchstick potato chips right before it goes to the table.

GRILLED CHICKEN SALPICAO

Steps:

• Marinate the chicken in a mixture of the remaining ingredients for atleast 20 minutes or longer. Add more chopped garlic to coat all the chicken.
• Grill or Pan-fry until done.
• Serve with blanched mixed vegetables and rice or warm potato salad.