Constantly present at festive lunches and family gatherings, chicken salpicão with potato straws is one of the most popular dishes in Brazilian cuisine. Versatile and easy to prepare, the recipe combines simple ingredients with a balanced blend of flavors and textures, combining the creamy sauce with the crunch of straw potatoes.
As it is served cold, it is also a convenient option for those who need to organize in advance and pairs very well with Christmas dinner.
Ingredients
1 kg boneless chicken breast
2 tablespoons of oil
1 chicken stock cube
1 large grated carrot
500 g mayonnaise
200 g whey-free cream
200 g seedless raisins
100 g chopped black olives
1 can of drained peas
1 can of drained green corn
2 apples cut into cubes
3 tablespoons chopped parsley
3 tablespoons of olive oil
Salt and black pepper to taste
1 packet of straw potatoes
Preparation method
In a pan, heat the oil and brown the chicken breast. Add enough water to cover the meat and add the chicken stock. Cook for about 30 minutes or until chicken is tender. Remove from heat, shred and let cool.
In a large bowl, mix the sliced chicken with the grated carrot, raisins, olives, peas, corn and apples. Add the mayonnaise and cream, stirring gently until combined.
Season with olive oil, salt and black pepper to taste and finish with chopped parsley. Refrigerate for at least an hour so that the flavors blend.
When serving, finish with straw potatoes on top, ensuring the contrast of textures that makes salpicão a classic on Brazilian tables.
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