Key Facts
- The recipe is taught by Chef Júnior Delavega from Rondônia.
- The chicken is cooked in a pressure cooker for 10 minutes.
- The dish must be chilled in the refrigerator before serving.
Quick Summary
As the holiday season approaches, families are preparing for the traditional Christmas Eve dinner, known as 'ceia'. A staple of this meal is Salpicão de Frango, a savory chicken salad that is both traditional and easy to prepare. The dish is highlighted as a 'certainty' choice for those who do not want to skip a classic plate during the festivities.
The recipe is taught by Júnior Delavega, a chef from Rondônia. The preparation involves cooking chicken breast with a variety of spices and aromatics, including onions, tomatoes, and peppers. Once cooked and shredded, the chicken is mixed with ham, cream, and cheese. The final dish is chilled before serving, making it a refreshing addition to the holiday table.
The Traditional Christmas Eve Dish
With little time left until Christmas, the search for the perfect menu is a priority for many. For those who value tradition, Salpicão de Frango is described as a 'sure choice'. It is considered a traditional, easy-to-prepare dish with variations that please the entire family. This recipe serves as an appetizer suitable for any party, specifically tailored for the holiday festivities.
The recipe is presented by Júnior Delavega, a chef based in Rondônia. His approach focuses on creating a dish that is both flavorful and accessible for home cooks looking to add a classic touch to their holiday spread.
Required Ingredients
To prepare this traditional Salpicão, the following ingredients are required. The recipe calls for a specific set of spices and dairy products to achieve the desired flavor and texture.
- 1 peito de frango (chicken breast)
- 4 pimentas de cheiro (aromatic peppers)
- 1 cheiro verde (green seasoning)
- 1 cebola (onion)
- 1 tomate (tomato)
- 1/5 colher de sobremesa de pimenta do reino (1/5 teaspoon black pepper)
- 1/5 colher de sobremesa de páprica (1/5 teaspoon paprika)
- 1/5 colher de sobremesa de chimichurri (1/5 teaspoon chimichurri)
- Sal a gosto (salt to taste)
- 1 bandeja de presunto (1 tray of ham)
- 1 creme de leite (1 cream)
- 1 copinho de requeijão (1 small cup of cheese)
- 1 seleta (1 selection of vegetables)
Preparation Method
The preparation process is divided into cooking the chicken and assembling the dish. First, the chicken breast is cut into cubes and placed in a pressure cooker. The onion, tomato, aromatic peppers, green seasoning, black pepper, paprika, chimichurri, and salt are added to the pot.
The ingredients are mixed well, the pot is covered, and it is placed on the heat. Once the pressure is reached, the timer is set for 10 minutes. After the time elapses, the heat is turned off, and the pressure is allowed to release naturally. The chicken is then shredded.
For the assembly, the shredded chicken is placed in a serving dish. Ham is cut into small cubes and added, along with the cream, the selection of vegetables, and the cheese. The mixture is stirred until it becomes homogeneous. Finally, the dish is taken to the refrigerator to chill before serving.
Serving the Dish
Once the Salpicão has chilled sufficiently, it is ready to be served. The dish is intended to be a part of the Christmas Eve celebration, served with the intention of bringing joy and gratitude to the table. It stands as a classic option to make the holiday dinner more special.
