CHICKEN SALPICAO
This dish is perfect for weeknights or when you have run out of ingredients. Most ingredients are pantry staples and this dish is quick and easy to make. Serve over steamed white rice.
Provided by Beashi
Categories World Cuisine Recipes Asian Filipino
Time 35m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 4 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 2 g, Sodium 459.6 mg, Sugar 1 g
BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Provided by Mia
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g
SALPICAO
Our Salpicao is a mild, crunchy Brazilian chicken salad that makes for a nice addition to a buffet; it could also be served on its own for lunch or a light supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
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.
BEEF SALPICAO (STIR-FRIED GARLIC BEEF)
This is a Filipino recipe and whenever I bring this for lunch at work, my officemates can't help but "sample" it. The beef is tender and juicy with a buttery-garlic flavor. :)
Provided by bluemuffin
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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