Chef Elia: Salpicão Com Cebola Palha

Zacong

You need 3 min read

·

Post on Dec 24, 2024

36 visitor like this post

Share

Chef Elia's Salpicão with Crispy Fried Onions: A Delightful Brazilian Classic

Chef Elia's Salpicão isn't just a salad; it's a vibrant celebration of Brazilian flavors, a testament to the country's rich culinary heritage. This recipe, featuring crispy fried onions (cebola palha), elevates the traditional salpicão to a new level of deliciousness. Let's dive into the recipe and explore what makes it so special.

Keywords: Chef Elia, Salpicão, Brazilian salad, Cebola Palha, Crispy Fried Onions, Recipe, Brazilian cuisine, Festive salad, Holiday recipe, Easy recipe, Delicious salad

Understanding the Magic of Salpicão

Salpicão, at its heart, is a Brazilian chicken salad, often served as a refreshing side dish or a light main course. It's characterized by its delightful mix of textures and flavors—tender chicken, crunchy vegetables, and a creamy, flavorful dressing. Chef Elia's twist, the addition of cebola palha (crispy fried onions), adds a delightful crunch and a savory depth that takes the dish to another level.

Chef Elia's Salpicão Recipe: A Step-by-Step Guide

This recipe provides a detailed guide to preparing this delicious Brazilian salad, ensuring a perfect result every time.

Ingredients:

• For the Chicken:

  • 1 kg cooked chicken breast, shredded (you can use leftover roasted chicken)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste

• For the Salad:

  • 2 carrots, julienned
  • 2 celery stalks, julienned
  • 1 green apple, diced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 tbsp mustard (Dijon or whole grain)
  • 1 tbsp lemon juice
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • Cebola Palha: (see instructions below)

Instructions:

1. Prepare the Chicken: If using raw chicken, sauté the chopped onion and garlic in olive oil until softened. Add the chicken and cook until heated through. Season with salt and pepper. Shred the chicken and set aside to cool.
2. Make the Cebola Palha: (See detailed instructions below)
3. Assemble the Salad: In a large bowl, combine the shredded chicken, carrots, celery, and apple.
4. Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream (or yogurt), mustard, and lemon juice. Season with salt and pepper to taste.
5. Combine and Serve: Pour the dressing over the chicken and vegetables. Gently toss to combine. Stir in the parsley and cilantro. Gently fold in the crispy cebola palha. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Making the Perfect Cebola Palha (Crispy Fried Onions)

The cebola palha is crucial to this recipe. Here's how to make it perfectly crispy:

Ingredients:

• 2 large yellow onions, thinly sliced
• Vegetable oil for frying

Instructions:

1. Slice the Onions: Use a mandoline or sharp knife to thinly slice the onions. Aim for even, thin slices for even cooking.
2. Fry the Onions: Heat the vegetable oil in a large pan over medium heat. Work in batches to avoid overcrowding the pan. Fry the onion slices until golden brown and crispy.
3. Drain and Cool: Remove the fried onions with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Allow them to cool completely before adding to the salpicão.

Tips for Success:

• Use high-quality ingredients for the best flavor.
• Don't overcook the chicken; it should be tender and juicy.
• Make the cebola palha just before assembling the salad to ensure maximum crispness.
• Refrigerate the salpicão for at least 30 minutes before serving to allow the flavors to blend.
• Garnish with extra parsley and cilantro before serving.

Chef Elia's Salpicão with Cebola Palha is a delightful and relatively easy Brazilian recipe perfect for potlucks, holidays, or any occasion where you want to impress your guests with a unique and flavorful dish. Enjoy!