Anna French Recipe

Traditional Chicken Salpicao

By Anna French annafrench18


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

Anna's Story

This recipe is found in my cookbook "A Pinch, A Dash and A Pocketful Of Cash" by Anna French of course!! Which you can find on amazon.com and bn.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, regardless of BBQ or not!!

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

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22 Comments

user
Feb 25, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
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Gilda B Laughlady
Oct 9, 2012
Thanks Pam. I will just use the raisens as is and not worry about it. I love raisens and this recipe looks great so it's all good.
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Pam Ellingson wmnofoz
Oct 8, 2012
Gilda, Any "seedless" raisin will work. When it says "pitted" it just means that the seeds have been removed before drying the grapes to make the raisins. I am not sure if you can even find raisins that still have the seeds in them. They used to sell some raisins that did have seeds. No idea why anyone would use them though.
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Gilda B Laughlady
Oct 8, 2012
I never heard of pitted raisens. Can you go into more detail?
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Anna French annafrench18
Oct 3, 2012
Shelia, I am very happy, that my dish sparked your attention, means a lot.Enjoy and keep me posted.
Make it a great day !! :)