This is a healthier, more inexpensive alternative to the usual beef salpicao.
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Serves 2 to 3 Prep Time 20 minutes Cooking Time 15 minutes
For the chicken salpicado
1/2 teaspoon garlic
1/2 tablespoon butter
1/2 tablespoon olive oil
3 whole fresh button mushrooms, quartered
1/2 tablespoons roasted red bell pepper
6 to 8 finger chilies, sliced
250 grams breast fillet, cut into cubes
salt and pepper to taste
1/2 teaspoon liquid seasoning
dash of white wine
1/2 teaspoon bird's eye chilies, chopped
chopped parsley for garnish (optional)
For the chili oil (optional)
2 cup oil
1/8 cup annatto seeds
1 tablespoon cayenne pepper
1/4 cup dried chili flakes
5 laurel leaves
1/4 cup whole peppercorns
3 tablespoons paprika
1 Cook the chicken salpicado: Saute garlic in butter and olive oil. Add mushrooms, peppers, and chilies. Add chicken cubes. Season with salt pepper, paprika, liquid seasoning, and deglaze with wine. Add in chilies then turn of the heat; mix. Sprinkle with chopped parsley and chili oil, if desired.
2 In a pan, heat oil then add annatto seeds. Turn off heat before smoke point.
3 Pan roast cayenne pepper, chili flakes, laurel leaves, peppercorns, and parika.
4 Strain annatto seeds from oil. Add oil to the pan roasted ingredients then let cool.
5 Once it is cool, place in an oil bottle. Store at room temperature.
Photography by Majoy Siason | Styling by Aimee Morales| Food Prep by Alvin Magpantay of Borgo Cafe ( 312 Aguirre Ave., BF P'que; 0917-815-7926)<
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