Chicken Salpicao (Salpicão de frango)

The word Salpicão has its origin in the word "salpicar", or add salt to, season with spices. As with many other words, with time the original meaning changed and the term was not applied only to seasoning anymore. Today in Portugal salpicão designates a sausage, but in Brazil its the whole dish we describe here.

In Spain there are many dishes may have been seen as precursors to the salpicão, as we know it today: the traditional “vaca en salpicón" was prepared with pieces of lard and leftover meats cuts of beef, finely chopped - and this is where the Spanish term for this dish came from, salpicón, - this dish was cooked with onions, seasoned with salt and pepper. Even today salpicón is popular in Andalusia in Spain…

The Brazilian salpicão is popular in the region where the indigenous peoples of Brazil remain today: it is prepared with chicken - or beef - and vegetables and grains, with a hint of citrus. There are many variations of this dish, such as adding diced ham, cheese, seafood, various fruits, potatoes, green beans, olives, and even pasta. This dish can be prepared with cream (as shown here) or mayonnaise.

For the Salpicão em cestinhas (Salpicão in little cups) is a presentation that can be served as an appetizer, where salpicão is poured at the center of little cups of pastry dough made in advance.

Yield: 4-5 servings
Total time:

Chicken Salpicao - (4-5 servings)

* 2 lb. (900 g.) chicken breast
* 1 tablespoon (soup) of coarse salt
* 3 bay leaves
* 1 garlic clove, crushed
* 1 can of corn kernels, well drained
* 1 cup (250 ml.) of fresh or frozen peas
* 3 medium carrots, grated
* 2 green apples with skin, chopped into cubes
* 3 celery stalks, finely sliced
* 1 medium white onion, grated
* 3 tablespoons (40 g.) raisins
* 1 tablespoon capers
* 2 tablespoons (30 ml.) of white wine vinegar
* 1/3 cup (80 ml.) extra virgin olive oil
* salt and white pepper to taste
* 1 cup (250 ml.) cream
* 10 cherry tomatoes
* 4 oz. (115 g) straw potato chips, very thin and crispy


1) Cook the chicken breast in a pan with a little oil and the bay leaves. When thoroughly cooked, season with salt and the crushed garlic clove, then shred the chicken and set aside.

2) Briefly put the peas, the corn and grated carrots in boiling water, quickly until the peas are tender. Pour in the strainer to drain.

Make the raisins soak in hot water for about 15 minutes, drain and reserve.

3) Put all the ingredients in a nice serving platter, except the cream, the cherry tomatoes and potato sticks. Adjust salt if desired, pour the vinegar in and the olive oil, a pinch of black pepper and, with a large spoon, gently mix everything. Lastly, pour the cream in, stir and refrigerate for about 10 minutes to cool.

Before serving, sprinkle the crispy potato straws over, garnish with cherry tomatoes and a few sprigs of chopped parsley.

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