Traditional Chicken Salpicao

Anna French Recipe

By Anna French annafrench18

This recipe is found in my cookbook "Keeping it Simple" by Anna French of course!! Which you can find on amazon.com !!!
This is a typical side dish in Rio, Brasil. We do a lot of BBQ's on the weekends, in reality everything in Rio is a reason to heat up the grill!!!! I had to bring this same tradition here to Miami. My fiance had never eaten this before however, now he is crazy about. So this is a must in our household, regarless of BBQ or not!!


Recipe Rating:
 2 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yummers! We love this flavor combo and the unexpected crunchiness of the apple. A must try!

Ingredients

2 large
boneless, skinless chicken breasts
2 Tbsp
olive oil, extra virgin
1 can(s)
drained corn
1 can(s)
drained peas
1 stick
grated carrot
1/2 c
pitted olives
1 medium
apple cored,peeled and cut into cubes
1 can(s)
table cream
bunch
seedless raisins to taste
pinch
salt to taste
3 c
chicken stock
1/4 c
fresh chopped parsley
1/4 c
fresh chopped scallions/green onions
1 medium
onion finely chopped
1 1/2 c
mayonnaise, light
1 c
potato sticks

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #day, #every