Chicken Salpicao

This recipe is so easy to do, I challenged AJ that I’m going to do it.  Yes, me.   It’s the first meal I’m going to put together so I really studied the recipe like I would on an office document hehe.

I used the recipe I found from Kiko’s Kitchen (thank god for food blogs!), except that we weren’t able to put in button mushrooms because we forgot to get one at the grocery.  Kiko’s recipe is easy to follow, very reader-friendly (especially for 101 cooks like me) and the measurements are as precise as it can be.

The salpicao’s secret ingredients are:  garlic (lots of it!), worcestershire sauce and liquid seasoning.

Simple and available in abundance.

We chose Bounty Fresh chicken (breast cut) which was turned out to be very tender when cooked, even though it’s been in our freezer for a week.

To start off, marinade the chicken with worcestershire sauce, liquid seasoning and garlic.   Add in some pepper (or hot sauce if you want to give it more kick).

The chicken is best marinated overnight but I did for only 1 hour or so because we want to eat it right away hehe.

To start cooking the salpicao, sautee the butter and garlic (and button mushrooms if you have it) in a skillet.

Add in the chicken, taking care not to put all the marinade sauce.   This will allow you to make your own salpicao flavor by adding in the sauce at intervals or as the chicken becomes tender.   You may also throw in some salt if you want it really salty (I chose not to add any).

Here’s our chicken salpicao cooking beautifully:

The finished product:

The verdict?   It was good, really good, that AJ and I almost finished this off in one seating!   It’s perfect with a newly cooked white rice.

Do try it!   You can also use pork, beef or tuna in place of the chicken.  That’s how versatile this recipe is!