Best Traditional Chicken Salpicao Recipes

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.

SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD

Steps:

• Season the chicken breasts with some salt and pepper, and set aside.
• Then, heat up the olive oil using the 'saute' function of your instant pot.
• When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
• Add the chicken, and brown both sides - about a minute per side.
• Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
• After 25 mins, safely release the pressure, turn off and open the pan when you are able.
• Using a wooden spoon, "smash" the cooked chicken to shred it.
• Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
• While the chicken cools, add the veggies to a large bowl, set aside.
• Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
• Combine the cooled chicken with the veggies and dress with the mayo mixture.
• Serve with salad greens topped with potato sticks or chips for crunch.

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.

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.