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THE BRIGHT SPOT

Food. Travel. Bargain finds. Random thoughts. A bright spot for sharing ideas and starting conversations!

Chicken Salpicao

08.31.2011 by Leah // 6 Comments

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!

 

Categories // At Home Tags // at home, food, recipes

Comments

  1. Kikomatching says

    August 31, 2011 at 2:22 pm

    Hi Leah. I’m glad you tried the recipe I posted in my blog site and indeed your own version of Chicken Salpicao looks mouthwatering! Enjoy cooking and don’t forget to post pics too. 🙂

    Reply
    • leadeleon says

      September 1, 2011 at 12:32 pm

      Thanks to you too! I will surely try your other recipes too, so keep ’em coming!

      Reply
  2. Annie Lorraine says

    September 18, 2013 at 1:25 am

    I will try this!!! Yummy!

    Reply
    • Leah says

      September 18, 2013 at 6:20 pm

      Let me know if pasado, Annie hehe!

      Reply
  3. Denise says

    September 18, 2013 at 10:14 am

    Didn’t your chicken expell water? Mine did after I added the WS. I used oyster sauce instead of liquid seasoning. Hehe..

    Reply

Trackbacks

  1. The Experimental Porkchop Salpicado | Aggiepie’s Weblog says:
    March 4, 2012 at 3:18 pm

    […] and pepper never fails to delight my tastebuds. Chanced upon this chicken salpicado recipe from The Bright Spot, who in turn, got it from Kiko’s Kitchen (although the pictures of the former were very helpful). […]

    Reply

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