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Brazilian Salpicão Salad

Ingredients

2 medium onions

2 tablespoons extra-virgin olive oil

3 whole chicken breasts

3 cloves garlic, minced

Salt and freshly ground black pepper

1 tablespoon sweet paprika

1/3 cup roughly chopped fresh flat-leaf parsley

200g raisins

450g green beans, trimmed

500g  carrots

600g white potatoes

3 Tablespoons Prep Premium Lemon infused oil

Method

Peel and mince 1 onion, and set aside.

In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; saute 1 minute.

Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika. Saute until onion becomes soft.

Add 3 cups water; bring to a boil.

Reduce heat; cover, and simmer for 30 minutes.

Add parsley; simmer until softened, about 5 minutes more.

Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes.

 

Cut beans into 1/4-inch-long pieces. Place in a bowl; set aside. Wash, peel, and grate carrots. Place in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch cut beans until just tender, about 2 minutes. Remove beans from water and place in bowl of ice water to cool.

Blanch carrots and then place in a bowl of ice water to chill. Drain carrots, and set aside. Slice remaining onion into thin rounds. Place in a third bowl; cover, and set aside.

Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside.

Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil until a frying thermometer registers 375 degrees.

Grate a potato over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Remove potato from oil, and transfer to a large paper-towel-covered surface; drain.

Repeat with remaining potatoes, adding vegetable oil if necessary.

In a large serving bowl, toss all reserved ingredients with mayonnaise and the Lemon infused oil

Season with salt and pepper, and serve.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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