Monday, March 14, 2011

Chicken Salpicao

I don't eat beef.  So whenever the family eats out and orders salipicao I don't have any.  But I do love the butter-garlicky smell of the dish.   When I found a recipe for salpicao that uses chicken instead of beef I had to try it out. 

Love how it turned out, the butter-garlic sauce is superb, while the marinade lends to the dish a salty-spiciness.  Will definitely be making this dish again.

You will need the following:
2 tablespoon butter
1/2 kilo chicken menudo cut
2 tablespoon hot sauce
3 tablespoon liquid seasoning
3 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 tablespoon cooking oil
1/3 cup minced garlic
1 piece finger pepper (sili pangsigang) slice diagonally
1 tablespoon chopped parsley (optional) for garnish

Marinate chicken in hot sauce, liquid seasoning, Worcestershire sauce and pepper for at least 5 minutes.  Melt butter in a pan with oil, and saute garlic until fragrant.  Then drain chicken from marinade. (don't throw away the marinade).  Now add the chicken to the garlic, saute over high heat until the chicken turns brown.  Add the marinade to the pan.  Simmer for a minute.  Continue cooking until sauce reduces.  Remove from the heat and add finger pepper, mix well.  Transfer to a plate and sprinkle with chopped parsley.

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