Brazilian chicken salad or Salpicão (how it is called in Portuguese) is a very traditional chicken salad which combines delicious shredded chicken breast mixed with apples, raisins, table cream and the most important ingredient to give the chicken the Brazilian signature… the crunchy shoestring potatoes.
This Brazilian chicken salad is served at parties, on weekend gatherings and on holidays. It’s a very easy dish to make. It’s delicious and after you combine all the ingredients it seems like so much…it’s perfect to serve a lot of people.
There are many variations on this salad. Some people use peas, mayonnaise, red peppers and I don’t. This recipe is one I learned from my grandma and it’s my favorite. I love the taste of the table cream in it and in my opinion it’s also the Brazilian signature of the shoestring potatoes in the dish.
Table cream in Brazilian cuisine is as big as condensed milk. If you are wondering what is table cream it’s really nothing special, it’s just light cream. It’s 18% milk fat. Light whipping cream is 30-36% fat, heavy whipping at least 36%. Half and Half is 10.5-18%.This is the form of cream that we normally use in Brazil. It can be used to thicken sauces or desserts. The most common use is for stroganoff , the same way you would add sour cream in the US, in the Brazilian stroganoff we add table cream to thicken the sauce and give it flavor. On the blog we have recipes where we used table cream such as the passion fruit mousse, Brazilian shrimp in a pumpkin and many others. Just check our Brazil tag section on our side bar. By the way, you can find it at any store, usually they are on the ethnic aisle.
You can make sandwiches with this salad and also if you don’t add the table cream you can store this for days. We serve it with rice, the way it is served in Brazil and also because I think it’s the perfect combination. I’ve said it before here but remember that with Brazilian rice there’s a lot of garlic and we cook it al dente. Yummy! This recipe serves 6 people.
Have you heard about the Mustard Sommelier??I wasn’t aware there was such a thing until I read this article “What Does It Take To Be A Mustard Sommelier?
- 3 lb chicken breast, skin on
- ½ onion, diced
- 2 T. garlic, minced
- 1 tsp. tumeric
- 1 tsp. dried oregano
- 3 c. chicken stock (or enough to cover)
- 2 cups sweet corn
- 2 cups raisins
- 1 fuji apple
- 2 cups of shredded carrots
- 2 cups diced celery
- Fresh pomegranate seeds for garnish
- 1 lime
- 1 can table cream
- 1 package of shoestring potatoes
- Salt and pepper to taste
- MAKE THE CHICKEN
- In a large pan over medium-high heat, add the oil and then sauté the ½ diced onion and 2 table spoon of diced garlic for about 2 minutes.
- Add the chicken and let brown for about 2 minutes each side.
- Add the 1tsp turmeric, oregano and sauté for 1 minute.
- Add chicken stock until cover the chicken and let cook until soft.
- Let cool and shred the chicken without the skin.
- Set aside.
- MAKE THE SALAD
- In large bowl combine shredded chicken, carrots, corn, celery, raisins.
- Add salt and pepper.
- Add the table cream.
- Adjust salt and pepper if is necessary.
- Slice the apples in oval shape and very thin. (Squeeze lime juice over the sliced apples to not get brown).
- Add around to the plate.
- In a small bund cake put in the chicken salad and press down.
- Turn the pan over in the middle of the plate letting the apple slices showing up.
- Add the pomegranate seeds for garnish.
- Add the shoestring potatoes in hole.
Beijos e Tchau!