Peruvian Salpicón de Pollo Recipe
The Salpicón de Pollo (Chicken spatter) is a salad that is prepared regularly in many Peruvian homes. Around the world there are many variants of this delicious dish, but without a doubt our version is one of the richest. It is usually consumed as a starter or as a cold-bottomed dish.
This simple and succulent preparation is very easy to perform. Put into practice the Salpicón de pollo recipe that we bring today for you and surprise your whole family and acquaintances. Enjoy exclusive moments accompanying them with exquisite flavors. We go for the preparation.
|Total Time:||25 minutes|
|Place of preparation:||The kitchen|
Ingredients for 4 people
- 1 chicken breast
- 2 carrots chopped diced
- 1.8oz broccoli in small pieces
- 2 chopped potatoes into cubes
- ¼ cup of peas
- ¼ cup white corn
- 1 lettuce cut into small pieces
- 6 sliced olives
- 2 tomatoes chopped into small pieces
- 2 boiled eggs chopped in four
- Salt and pepper to taste
- Mayonnaise to taste
Chicken Spatter Instructions
In a pot, place the potatoes, carrots, broccoli, chopped corn and chop them until they are ready. Cuela and reserve.
In another, cook the chicken breast for 15 minutes. Once ready, let it cool and fray it.
In a large bowl, mix all the ingredients such as potatoes, carrots, chicken, peas, broccoli, white corn and mayonnaise. Season with salt and pepper to taste.
Serve on a salad tray. Decorate around with lettuce, add hard boiled eggs, olives and tomatoes.
Tips or secrets to prepare the Peruvian salpicon de pollo
You can add chopped ham pieces to enhance the flavor of this exquisite salad.
How to make chicken spatter?
This delicious entry is very simple and quick to prepare. You should only have a few vegetables such as carrots, potatoes, broccoli, corn, peas, beans that must be parboiled and then chopped and mixed with a little shredded chicken and a rich mayonnaise.
Its unctuous and consistent consistency is what makes it an irresistible and addictive preparation.
History of Salpicon de Pollo
They comment that this exquisite salad has European origin, specifically from Spain. In its beginnings it was consumed mostly in the humble Spanish class houses since it did not carry many ingredients.
In Peru it has been prepared for several centuries. Nowadays, this dish is very appealing, especially on hot days, but what few people know is that its consumption in our country began as a dish that was invited in the wake.
This information was confirmed through the publication of the famous “Traveler’s Guide in Lima” in the 1860s, where the author Manuel Atanasio Fuentes reports that, at midnight wakes, a dish was served at the concurrence ordinance and indispensable, the spatter. Dish that carried some minced meat with lettuce.