traditional chicken salpicao

★★★★★ 2
By Anna French
from Miami, FL

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

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

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For traditional chicken salpicao

  • 2 lg
    boneless, skinless chicken breasts
  • 2 Tbsp
    olive oil, extra virgin
  • 1 can
    drained corn
  • 1 can
    drained peas
  • 1 stick
    grated carrot
  • 1/2 c
    pitted olives
  • 1 md
    apple cored,peeled and cut into cubes
  • 1 can
    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 md
    onion finely chopped
  • 1 1/2 c
    mayonnaise, light
  • 1 c
    potato sticks

How To Make traditional chicken salpicao

  • 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.
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