Chicken Salpicon Food

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.

CHICKEN SALPICON

Steps:

• After boiling chicken allow to cool and cut into strips or bite size pieces.
• Combine all ingredients and mix well.
• I like to serve the salpicon in a tortilla bowl, lined with lettuce.
• This also makes a great salsa for eating on tortilla chips.

SALPICON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven.
• Bake in the preheated oven until brisket is very tender, about 6 hours.
• Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth.
• Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork.
• Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.

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.

SALPICON

Steps:

• In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
• Massage this mixture into both sides of the hanger steak.
• Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
• Meanwhile, bring a medium pot of salted water to a boil.
• Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
• Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
• Position the broiler rack 4 inches from the heat and preheat the broiler.
• Place the hanger steak on a large lipped baking sheet.
• Broil, turning once, about 3 minutes each side for medium.
• Transfer the steak to a cutting board and let stand for 5 minutes.
• Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.
• Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.