traditional chicken salpicao

Name: Traditional Chicken Salpicao
Prep time: 30 min
Cook time: 15 min
Yield: 10
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 2 tablespoon(s) olive oil, extra virgin; 1 can(s) drained corn; 1 can(s) drained peas; 1 stick(s) grated carrot; 1/2 cup(s) pitted olives; 1 medium apple cored,peeled and cut into cubes; 1 can(s) table cream; bunch(es) seedless raisins to taste; pinch(es) salt to taste; 3 cup(s) chicken stock; 1/4 cup(s) fresh chopped parsley; 1/4 cup(s) fresh chopped scallions/green onions; 1 medium onion finely chopped; 1 1/2 cup(s) mayonnaise, light; 1 cup(s) potato sticks

(2 RATINGS)

330 Pinches 1 Photo

Anna French

Miami, FL

Updated on Sep 21, 2012

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!!

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Blue Ribbon Recipe

Yummers! We love this flavor combo and the unexpected crunchiness of the apple. A must try!

— The Test Kitchen

prep time 30 Min

cook time 15 Min

method Stove Top

yield 10 serving(s)

Ingredients

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

How To Make traditional chicken salpicao

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.

Step 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.
Step 3

Place the potato sticks all over the top of the salad, and place the dish in refrigerator for a few hours before serving.
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