Chicken Salpicao Recipe

Swap the beef for a salpicao meal that's just as satisfying.

Beef may be classic when it comes to salpicao but switching to chicken is a great idea. It not only makes this recipe just as delicious as the original but also makes it easy to cook. There’s no overcooking the beef and chicken absorbs the flavors so well. You might not miss the beef if you give this version a try! 

Chicken Salpicao Recipe

Stephanie Cueva
Swap the beef for a salpicao meal that's just as satisfying.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Appetizers, Main Dishes
Cuisine Filipino
Servings 4

Ingredients
  

Chicken Salpicao Ingredients

  • 1/2 kilo chicken breast fillets sliced into cubes
  • 1/4 Cup all-purpose flour
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon Salt more to taste
  • 1/2 teaspoon Pepper more to taste
  • 1/2 head Garlic minced
  • 1/4 Cup Oil for frying
  • 1 tablespoon olive oil
  • 1/4 Cup unsalted butter
  • 6 pieces shiitake mushrooms sliced
  • 1/2 head Garlic crushed
  • 2 tablespoons Soy Sauce
  • 2 tablespoons liquid seasoning
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar

Instructions
 

  • Put chicken breast cubes in a big bowl. Add flour, paprika, salt and pepper. Mix well. Chill in the refrigerator for an hour.
  • In a small frying pan, brown minced garlic in oil. Drain and set toasted garlic aside.
  • Heat olive oil and butter in a pan. Add marinated chicken breast cubes and cook for 2 to 3 minutes on each side or until they turn light brown. Add the shiitake mushrooms. Mix well with the chicken.
  • Add crushed garlic. Cook for 1 minute before adding soy sauce, liquid seasoning, worcestershire sauce and brown sugar. Mix well.
  • Season with salt and pepper. Top with toasted garlic upon serving.
Keyword salpicao recipe
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW

Most Popular Recipes

Close
Close
My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices