Chicken Salpicao Food

CHICKEN SALPICAO RECIPE

Steps:

• Prepare all the marinade ingredients and in a large bowl, pour Oyster Sauce.
• Add the Worcestershire Sauce, Soy sauce, Olive oil, half of the minced garlic, chilli pepper flakes, black pepper, sugar and salt.
• Using a whisk mix all the ingredients until the sugar is dissolve.
• Add the chicken slices into the marinade then mix well.
• Add the butter to the frying pan then saute the remaining garlic.
• When the garlic turns brown remove from the pan and set aside.
• In the same pan, Fry the chicken in batches.
• When the final batch is almost cooked add the mushrooms and mix well.
• Bring back all the cooked chicken into the pan, then add the marinade sauce and mix thoroughly.
• Cover the Pan and simmer for 2 minutes.
• After 2 minutes remove cover and add the fried garlic on top.
• Serve with steamed rice.

CHICKEN SALPICAO

Steps:

• Heat a large frying pan over medium heat and add the olive oil and garlic. Fry the garlic, stirring frequently until lightly browned, then remove the garlic from the pan. Without washing the pan, add the butter and fry the chicken pieces until well browned on all sides. Combine the soy sauce, Worcestershire sauce, sugar, chilli and pepper and add to the pan with the chicken. As the sauce starts to reduce and thicken, toss the pan to coat the chicken in the sauce. When the chicken is just cooked through, transfer it to a serving plate and scatter with the fried garlic. Serve with steamed rice.

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.

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.

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.

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.