Chicken Salpicao is a Filipino Stir-fry dish made from chicken breasts or thighs cut to cubes, sugar, chili flakes or paprika, mushrooms, soy sauce, Worcestershire, oyster sauce, olive oil, butter, and garlic. Chicken is marinated in the spices and sauces for a few hours (or overnight) to help infuse the flavor. Fried and sprinkled with garlic bits, chicken salpicao is generally eaten as a main course and is often accompanied by a steaming cup of white rice. The dish is often served as “Pulutan”, an appetizer, paired with a cold can of beer.
Latin-inspired, Garlic Chicken Alternative To Beef Salpicao
The dish originally comes from Portugal or Spain. Salpicao came from the word “Salpicar” which means “to sprinkle with”. The Portuguese version, Salpicão is a smoked light brown sausage made of minced beef and loin of pork, with red or white wine, garlic, sweet or spicy paprika and seasoned with salt. The meat mixture is then encased in thick pig intestine skin and aged for 8 days. The production of this Salpicão dates back to the 18th century popular in the Trás-os-Montes region sliced and eaten with bread.
Brazilian Chicken Salpicao or “Salpicão de Frango” is more of a salad than a main dish. This version of Salpicao from the Philippines usually includes a mix of shredded chicken raisins, apricots, green onions, peas, carrots, olives, and corn. Ingredients are tossed with a creamy citrus dressing composed of lime, mayonnaise, honey, salt and pepper. Usually found at buffet tables, picnics, brunch and parties. Eaten as a salad, side dish or found in sandwiches.
Meaty & Buttery
Filipino Salpicao is made a variety of meats. The usual being beef sirloin or beef tenderloin. This dish is traditionally made from beef sirloin cubes, garlic, olive oil, and Worcestershire sauce. Beef Salpicao is buttery and “malinamnam”, a Filipino term for “delicious and tasty”. Malinamnam also refers to a dish so flavorful that you can’t help but eat a lot of rice with it. While the beef version looks similar to pork adobo, it greatly differs in taste. Adobo has soy sauce and vinegar as its main seasonings (giving the dish a tangy and salty taste). Filipino Salpicao uses wine, Worcestershire and oyster sauce that gives you almost a sweet steak-like flavor.
Easy To Prepare & Good For You
A usual substitute for meat in salpicao is chicken. Chicken salpicao is considered a healthy dish. Aside from using chicken as its meat, the dish is filled and infused with garlic. The sautéed garlic infused in the dish may help lower cholesterol, boost the immune system, reduce blood pressure, detoxify your body, and work as an anti-inflammatory medicine. Not to mention the antioxidant qualities it brings. So you’ve no excuse. Chow down on this healthy Filipino dish and leave the guilty feelings behind.
A healthy, heavy-on-the-garlic chicken dish that looks amazing and tastes great. Loved in the Philippines, learn how to make this popular main course dish in your own home.
- ½ kilogram chopped Chicken thighs
- 2 tablespoons Oyster Sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy Sauce
- ½ teaspoon Brown Sugar
- ½ teaspoon Chili Flakes
- 1 pack or 1 tablespoon of chicken liquid seasoning (optional)
- 2 tablespoons Olive oil
- 4 tablespoons minced Garlic
- 2 tablespoons Unsalted Butter
- 1/3 cup to 1 can of chopped mushroom
- Salt and ground black pepper to season
- In a bowl add 2 tablespoons oyster sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, ½ teaspoon brown sugar, ½ teaspoon chili flakes, 1 tablespoon of chicken liquid seasoning and mix well.
- Add in ½ kilogram of chopped chicken thigh. Mix till all the chicken bits are fully covered by the marinade. Set aside the chicken marinade in the fridge for 1-2 hours or overnight.
- In a pan at low heat, pour 2 tablespoons of Olive Oil and 4 tablespoons of minced garlic.
- Fry till it turns golden brown. Remove the garlic immediately as they will still cook once removed from the pan. Set aside, these Garlic Bits can be used as a topping for the Salpicao or on top of the rice.
- Once you have your garlic-infused oil, add 2 tablespoons of unsalted butter and the marinated chicken. Cover till chicken has cooked. Mixing the dish once in a while to prevent the chicken from burning.
- Once the chicken has changed in color and the sauce has reduced add in 1/3 cup of chopped mushrooms. Keep the dish covered for 5 to 7 minutes or till most of the sauce is gone. Taste and season with salt and pepper if needed.
- Serve and top with the fried garlic bits and green chili.
- Making your own fried garlic gives you a chance to make garlic infused oil, which enhances the dish greatly. Though you can also find ready-made toasted garlic at the supermarket to save time.
- If chicken thighs are not available chicken breasts and legs can also be used as a replacement.
- Other toppings you can use are sesame seeds, chopped green onions, or chopped parsley to give the dish more color.
Amount Per Serving: Calories: 414Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 177mgSodium: 1011mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 31g
This information is automatically calculated by third party software and is meant as a guideline only. This website is written and produced for informational purposes only. Statements within this site have not been evaluated or approved by the Food and Drug Administration