Brazilian Salpicao

Brazilian Salpicao
This Brazilian dish is a nice alternative to a standard chicken salad. The flavor is best when this recipe is made with fresh vegetables, especially if you can grow or buy spring peas. When fresh produce is out of season, I rely on frozen, pre-sliced vegetables.

Mix this with rice for a one-dish meal.


Prepare the chicken first. In a stockpot heat 2 tablespoons of olive oil. Add the chicken breasts and brown on each side. Add the garlic, and salt and pepper to taste. Sauté for about 1 minute. Pour in the 3 cups of chicken stock and bring to a boil. Reduce the heat and cover the stockpot. Simmer for 30 minutes.

Remove the chicken from the stock and set aside to cool. Reserve 1/4 cup of the chicken stock to make the dressing.

Cook the peas in the microwave or boiling water for 1 minute. Set aside.

Next, heat 2 tablespoons of cooking oil until smoking in a large skillet, 360 degrees F. Add the shoestring potatoes and fry until golden. Drain the potatoes on a paper towel lined plate. Depending on the size of your skillet, you may need to fry the potatoes in batches.

Now the chicken should be cool enough to shred. Tear the chicken into pieces and place in a large bowl. Add the peas, carrots and diced apple.

Whisk together the 1/4 cup of chicken broth that you set aside and mayonnaise to make the dressing.

Fold the dressing into the chicken and vegetables until everything is well coated. Add the has brown potatoes and season to taste.

Combine the salpicao with rice and serve at room temperature.


Time to prepare: 35 minutes.

Serves 6.


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