SALPICÓN DE POLLO | Cómo hacer Salpicón de Pollo | Receta Peruana | Sabroso
Recipe Information
Salpicón de Pollo
Cultural Context
Salpicón de Pollo has its roots in Peru, where it is a beloved dish reflecting the country's diverse culinary heritage. Traditionally served as a refreshing salad, it is often enjoyed during warm weather or festive gatherings. Its vibrant mix of flavors and textures embodies the essence of Peruvian cuisine, and variations can be found across Latin America, making it a popular choice for family meals and celebrations alike.
chicken
🥗Healthier: turkey
💰Cheaper: canned chicken
Turkey is leaner, while canned chicken is budget-friendly.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil offers health benefits, while vegetable oil is cost-effective.
hard-boiled eggs
🥗Healthier: tofu
💰Cheaper: egg substitute
Tofu provides protein for vegans, while egg substitutes lower costs.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice is a good substitute, while vinegar is often cheaper.
Cut the broccoli into medium pieces.
Boil water with salt in a pot.
Add broccoli to boiling water and cook for 3-5 minutes.
Remove broccoli from the pot and set aside.
Cut green beans into small pieces.
Boil water with salt in another pot.
Add green beans and cook for 5-8 minutes.
Remove green beans from the pot and set aside.
Add 1 cup of green peas to the same pot and cook for 5 minutes.
Remove green peas from the pot and set aside.
Cut 3 white potatoes into slices, then into strips, and finally into small cubes.
Place potatoes in a medium pot with water and 1 tablespoon of salt, cooking for 10 minutes.
Cut a carrot in half, then into medium slices, strips, and finally into medium cubes.
Add the carrot to the potatoes and cook for an additional 5 minutes.
Remove from heat and set aside.
In a saucepan, add corn kernels and enough water to cover them, cooking for 10 minutes.
Add lime juice to the corn to blanch and set aside.
In a pot, add 1-2 chicken breasts, water, salt to taste, a stalk of celery, and 3 garlic cloves, cooking for 30 minutes.
Remove chicken from the pot and let it cool.
Shred the chicken with hands and place in a medium bowl.
Add the cooked potatoes, carrots, green peas, green beans, broccoli, and corn to the bowl.
Season with salt and a pinch of black pepper, and mix well.
Add 3-4 tablespoons of mayonnaise and mix until well incorporated.
Finish with chopped fresh parsley or cilantro.
Cooking Techniques
Equipment Needed
Spice Level:
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