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CASA Veneracion

CASA Veneracion

Connie Veneracion Cooks Modern Filipino

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You are here: Home / Modern Filipino / Chicken Salpicao

Chicken Salpicao

The chicken variant of a garlic-laden beef dish cooked with Worcestershire sauce, chicken salpicao is a fast and easy dinner main course that's sure to please the family.
Chicken salpicao sprinkled with sliced scallions
Course: Main Course
Cuisine: Modern Filipino
Keyword: Chicken Fillets
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating time: 1 hour
Servings: 4 people
Author: Connie Veneracion

Ingredients

  • 700 to 800 grams chicken thigh fillets skin on, cut into one-inch cubes
  • 3 tablespoons finely minced garlic
  • ½ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • ¼ cup olive oil
  • 3 tablespoons butter
  • 1 ½ cups sliced button mushrooms
  • 4 to 5 tablespoons Worcestershire sauce
  • 4 to 5 tablespoons liquid seasoning I used Knorr — I do not recommend substituting soy sauce

To garnish

  • 2 to 3 tablespoons finely sliced scallions

Instructions

  • Place the chicken cubes in a bowl. Add the minced garlic and pepper. Mix well. Cover and keep in the fridge for an hour.
    Marinating chicken fillets in garlic and pepper
  • Heat the butter and olive oil in a wide shallow pan — wide enough to contain the chicken cubes in a single layer. The heat should be very high.
  • Place the chicken in a plastic freezer bag. Add the flour. Shake to coat each piece of chicken with flour. It is the flour that will thicken the sauce later and make it stick well to the chicken.
    Coating marinated chicken fillets with flour
  • When the olive oil and butter are hot, add the floured chicken, spreading the pieces so that every piece touches the oil. Do not stir for a minute or so to allow the underside to brown. Keep the heat very high.
    Browning floured chicken fillet in oil
  • Stir. Cook for a few minutes, with occasional stirring, until the chicken changes color and a light crust forms.
    Browned chicken fillets
  • Add the mushrooms, cook just until softened, stirring occasionally.
    Adding sliced mushrooms to browned chicken fillets
  • Pour in the Worcestershire sauce and liquid seasoning. Stir briskly; the sauce should thicken quite fast.
    Pouring Worcestershire sauce over browned chicken fillets and mushrooms
  • Continue cooking until the liquid seasonings have been soaked up by the chicken and mushrooms.
    Cooked chicken salpicao in pan

Cook’s Notes

This is an updated version of the chicken salpicao recipe originally published in December 3, 2020. Differences between the old and modified recipes:
  1. Chicken thigh fillets were used in the modified recipe.
  2. Adding olive oil to the marinade is unnecessary because the chicken skin provides enough fat to keep the meat moist.
 
Chicken salpicao served over rice
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About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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