Salpicao Jalisco Recipes

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SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD



Salpicão de Frango - Brazilian Chicken Salad image

Brazilian Chicken Salad, or Salpicão de Frango, is a super popular dish in Brazil. It's nothing more, nothing less than a few delicious veggies, tossed together with chicken, dressed with mayo, and traditionally topped with potato sticks or chips. Great for your next potluck or picnic.

Provided by Aline Shaw

Categories     Main Course     Salad

Time 40m

Number Of Ingredients 12

1.5 lbs chicken breasts (boneless, skinless)
1 Tbsp Brazilian Sofrito (or 3 cloves of garlic minced and 1/2 onion diced)
1 cup of chicken stock
1 cup of shredded carrots
1/2 cup of green onions (sliced)
1 cup of yellow corn
1/2 cup raisins
1/2 cup mayonnaise (add more (or less) to your taste if you'd like)
1/4 cup olive oil (plus 1 tablespoon, divided)
1/4 cup white wine vinegar
1 Tbsp mustard
Potato Sticks or regular potato chips

Steps:

  • Season the chicken breasts with some salt and pepper, and set aside.
  • Then, heat up the olive oil using the 'saute' function of your instant pot.
  • When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
  • Add the chicken, and brown both sides - about a minute per side.
  • Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
  • After 25 mins, safely release the pressure, turn off and open the pan when you are able.
  • Using a wooden spoon, "smash" the cooked chicken to shred it.
  • Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
  • While the chicken cools, add the veggies to a large bowl, set aside.
  • Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
  • Combine the cooled chicken with the veggies and dress with the mayo mixture.
  • Serve with salad greens topped with potato sticks or chips for crunch.

Nutrition Facts : Carbohydrate 14 g, Protein 20 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 61 mg, Sodium 267 mg, Fiber 2 g, Sugar 3 g, Calories 319 kcal, ServingSize 1 serving

BEEF SALPICAO



Beef Salpicao image

Beef Salpicao is a beef stir-fry dish flavored with Worcestershire, butter, garlic, and red chili pepper flakes. It's quick and simple to make yet packs amazing flavor. Delicious as an appetizer or main dish!

Provided by Lalaine Manalo

Categories     Appetizer     Main Entree

Time 25m

Number Of Ingredients 9

2 pounds ribeye steak, cut into 1-inch cubes
salt and pepper to taste
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon brown sugar
1/4 teaspoon red chili pepper flakes
2 tablespoons butter
1 tablespoon olive oil
1 head garlic, peeled and minced

Steps:

  • In a bowl, season beef with salt and pepper to taste. Marinate for about 10 minutes.
  • In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar, and red chili pepper flakes. Whisk together until sugar is dissolved and set aside.
  • In a wide, thick-bottomed pan over medium heat, add butter and oil.
  • When butter begins to melt, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.
  • Increase heat to high, stirring garlic continuously to prevent from burning. Make sure the an is very hot.
  • Add beef and spread across the pan. Allow to sear for about 1 to 2 minutes and then turn to sear on the other side.
  • Add Worcestershire-soy sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 590 kcal, Carbohydrate 8 g, Protein 48 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 153 mg, Sodium 1150 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SALPICAO JALISCO



Salpicao Jalisco image

My favorite meal in the Philippines is Salpicao. I recently came up with this interpretation of the recipe, which immediately became the family favorite. Don't let the garlic frighten you: the taste becomes milder as it cooks. Throughout the cooking process, drink Sangria to produce a mellow chef. Serve with steamed rice.

Provided by COLVIN

Categories     Filipino Recipes

Time 30m

Yield 10

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
4 bulbs garlic, peeled and sliced
3 pounds beef sirloin or top round, cut into 3/4 inch cubes
salt and pepper to taste
1 dash hot pepper sauce (e.g. Tabasco™)
2 tablespoons all-purpose flour

Steps:

  • Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon.
  • Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.

Nutrition Facts : Calories 490.6 calories, Carbohydrate 8.6 g, Cholesterol 119.8 mg, Fat 33.5 g, Fiber 0.5 g, Protein 36.9 g, SaturatedFat 12.2 g, Sodium 88.8 mg, Sugar 0.2 g

SALPICAO JALISCO



Salpicao Jalisco image

My favorite meal in the Philippines is Salpicao. I recently came up with this interpretation of the recipe, which immediately became the family favorite. Don't let the garlic frighten you: the taste becomes milder as it cooks. Throughout the cooking process, drink Sangria to produce a mellow chef. Serve with steamed rice.

Provided by COLVIN

Categories     Filipino Recipes

Time 30m

Yield 10

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
4 bulbs garlic, peeled and sliced
3 pounds beef sirloin or top round, cut into 3/4 inch cubes
salt and pepper to taste
1 dash hot pepper sauce (e.g. Tabasco™)
2 tablespoons all-purpose flour

Steps:

  • Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon.
  • Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.

Nutrition Facts : Calories 490.6 calories, Carbohydrate 8.6 g, Cholesterol 119.8 mg, Fat 33.5 g, Fiber 0.5 g, Protein 36.9 g, SaturatedFat 12.2 g, Sodium 88.8 mg, Sugar 0.2 g

SALPICAO



Salpicao image

Our Salpicao is a mild, crunchy Brazilian chicken salad that makes for a nice addition to a buffet; it could also be served on its own for lunch or a light supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

3 onions, 1 chopped and 2 thinly sliced
3 cloves garlic, minced
1 bunch flat-leaf parsley, chopped
2 tablespoons olive oil
4 whole chicken breasts
Paprika
Salt and freshly ground pepper
Vegetable oil, for frying
12 Idaho potatoes, peeled and held in cold water
2 pounds carrots, peeled, grated, and blanched
1 1/2 pounds green beans, trimmed, very thinly sliced on an angle, and blanched
1 cup mayonnaise

Steps:

  • In a small stockpot, cook chopped onion, garlic, and half the parsley in oil until slightly softened, about 5 minutes. Rub chicken with paprika, salt, and pepper and add to pot. Brown chicken on all sides. Add water to cover and bring to a boil, then lower heat to a simmer. Cook until meat is almost falling from bones, about 1 hour. Remove chicken from cooking liquid and set aside to cool. Strain cooking liquid and moisten chicken with a little of it. Discard remainder, or set aside for later use. (Chicken can be prepared a day ahead of time.)
  • In a large, deep, heavy frying pan, heat at least 3 inches of vegetable oil to 375 degrees. Remove 1 potato from water and grate lengthwise on the largest holes of a hand grater, pressing hard to get longest shreds possible. Sprinkle carefully and evenly into the hot oil, covering entire surface of oil. Do not stir. When brown around edges, turn as you would a pancake. Cook until deep golden brown, lifting up edge of pancake to check color. Remove from oil and drain on paper towels. Sprinkle with salt and pepper. When cool, crumble pancake with hands and set aside. Repeat with remaining potatoes, grating and frying 1 potato at a time.
  • When chicken has cooled, remove meat from bones and discard skin and bones. Shred chicken into long, thin pieces.
  • In a large mixing bowl, combine carrots, sliced onions, green beans, shredded chicken, fried potatoes, remaining parsley, and mayonnaise. Toss well to combine, season to taste with salt and pepper, and serve within 1 hour.

SALPICAO SALAD



Salpicao Salad image

This delightful Brazilian salad features shredded chicken and crispy fried potatoes. You can prepare the chicken a day in advance, but the fried potatoes should be added just before serving so that they stay crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

2 medium onions
2 tablespoons extra-virgin olive oil
3 whole chicken breasts
3 cloves garlic, minced
Salt and freshly ground black pepper
1 tablespoon sweet paprika
1/3 cup roughly chopped fresh flat-leaf parsley
3 scallions, white and light-green parts only, chopped
1 pound green beans, trimmed
2 pounds carrots
5 pounds white potatoes
Vegetable oil, for frying
1/2 cup Homemade Mayonnaise, or prepared

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.

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Top Asked Questions

What is beef salpicao recipe?
Beef Salpicao Recipe has simple ingredients and easy to cook. It has tenderloin beef with lots of garlic and some seasoning sauce. This is the second time we prepared Beef Salpicao , the first one was an experiment because we tested some of the recipes that we saw from other recipe websites.
How is Portuguese salpicao made?
The Portuguese Salpicao involving sausage from different kinds of meat are much different from what we eat here in the Philippines. This much-beloved delicacy is traditionally made by sautéing small cubes of beef sirloin with garlic and olive oil. Then soy sauce or Worcestershire sauce is often added for flavor.
Is chicken salpicao recipe healthy?
This Chicken Salpicao Recipe has some ingredient that is nutritious and healthy like, olive oil and garlic. Olive oil is one of the healthiest fats you can eat, it can help prevent cancer and reduce the risk of coronary heart disease.
What is salpicao?
Salpicao is a dish of Spanish or Portuguese origin—though the Spanish “salpicar”, which means “to fleck with” and the Portuguese salpicao involving sausage from different kinds of meat are much different from what we eat here in the Philippines.

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