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Tag: #summerdishes

St Louis Style Ribs With Sticky Sauce

Posted on by John Reynolds

barbecue St Louis Style ribs on platejump to recipe button

When it comes to barbecue, few dishes evoke the mouthwatering allure quite like St. Louis Style ribs. Originating from the heart of the Midwest, these succulent ribs are a staple of American barbecue culture, renowned for their tender meat and robust flavor. With grilling season fast approaching, it’s time to revisit cuts like St Louis Style Ribs so you can be prepped for your next barbecue. 

What, Exactly, Are “St. Louis Style” Ribs?

St. Louis Style ribs are a type of spare rib (cut from the lower ribs) that have been trimmed to a uniform rectangular shape. This trimming process removes the brisket bone, sternum bone, and rib tips, resulting in a rack of ribs that cooks evenly and presents beautifully on the plate. The trimmed ribs are typically meatier and more tender compared to other styles, making them a favorite among barbecue enthusiasts.

Baby Back vs St Louis Style Ribs

Baby back ribs are so called because they are cut from where the ribs meet the spine. Contrary to popular belief, baby back ribs do not come from a baby pig. The term “baby” is simply used to describe the fact that they are smaller in size compared to the lower cut ribs. 

a rack of babyback pork ribs with frires
Baby back ribs are smaller with a slight curve to them.

St Louis Style ribs are derived from the meatier portion of the belly side of the ribs. They are cut once the belly has been removed. They are less curved than baby back ribs, which makes them brown more evenly. They also have more fat than baby backs, making them more flavorful and tender when prepared right.

a rack of St Louis Style ribs with a dry rub
St Louis style ribs are spare ribs that have been trimmed for uniform cooking. They are larger and flatter.

Are St Louis Style Ribs From St Louis?

In the US, meat has historically been prepared in establishments known as “packinghouses.” St. Louis was home to as many as 20 packinghouses in the years following WWII, so it makes sense that a specific cut might have been born within the city limits. 

In a fairly ingenious marketing ploy, St. Louis butchers in the 1940s and 50s began to sell their spareribs with the collar removed. The collar is a piece of bone and gristle that is generally discarded anyway. The convenience of the pre-trimmed racks made them widely successful. They even sold for a little more, even though there was technically less meat. 

Are St Louis Style Ribs Wet Or Dry?

St Louis Style Ribs are not defined by a dry or wet sauce. Again, the name is simply a reference to the cut, which is basically a spare rib that has been trimmed. 

Nonetheless, one of the enduring debates in barbecue circles is whether St. Louis Style ribs are better with a dry rub or sauce. The truth is, it ultimately comes down to personal preference. 

Advantages of a Dry Rub: a dry rub consists of a blend of spices, herbs, and seasonings rubbed onto the surface of the ribs before cooking. This method forms a flavorful crust on the ribs as they cook, adding depth and complexity to the meat. Common ingredients in a dry rub include brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. The dry rub enhances the natural flavor of the pork and allows the smokiness from the grill or smoker to shine through.

Benefits of Sauce: on the other hand, barbecue sauce provides a tangy, sweet, and sometimes spicy flavor to St. Louis Style ribs. Whether brushed on during cooking or served on the side for dipping, barbecue sauce adds a rich and glossy finish to the ribs. There are countless variations of barbecue sauce, ranging from vinegar-based to tomato-based, each with its own regional flair.

Ultimately, whether you prefer dry rub or sauce comes down to your taste buds. Some purists argue that the smoky flavor of the meat should be allowed to shine with just a dry rub, while others enjoy the saucy goodness of barbecue sauce. We personally like the sweet and smoky addition of a good barbecue sauce, which is why we are including it in today’s recipe. 

What Is The Best Way To Cook St Louis Style Ribs?

Everyone has their go-to method for preparing ribs. Some people boil them before grilling. Some people bake them in the oven for hours. For St Louis ribs, we personally prefer the tag team system of low and slow in the oven, then seared over a hot grill to finish them off. It is much faster than a smoker but still results in the most delicious, fall-off-the-bone ribs you’ve ever had.

Unique Sides to Accompany St. Louis Style Ribs

No barbecue feast is complete without a selection of mouthwatering sides to accompany the main event. In addition to the classics, like baked beans, mac and cheese, coleslaw, and cornbread, consider these unique Brazilian sides to serve with your St Louis Style ribs:

  • Gourmet Brazilian Pasta Salad (Macarronese): macaroni salad gets a gourmet twist with a flavorful dijon dressing, crumbly bacon, and fusilli noodles to soak in all the sauce.
  • Brazilian Potato Salad (Maionese de Batata): simple, creamy, and delicious, this potato salad recipe includes shredded carrots for sweetness and crunch. 
  • Feijoada with Farofa: there’s a reason this is the national dish of Brazil. Black beans are slow simmered with pork and aromatics, then topped with a crunchy dusting of toasted cassava flour. They’ll give baked beans a run for their money any day. 
  • Pao de Queijo (Brazilian Cheese Bread): these bite sized morsels are crisp on the outside and gooey on the inside. What’s more, they are very easy to make. That is a good thing, because you will want to make a lot of them. 

St Louis Style Ribs Recipe

Now, for the good part: an oven-to-grill St Louis Ribs recipe finished with a sweet and tangy homemade BBQ sauce. 

Ingredients:

For the ribs

2 racks St. Louis Style pork ribs
1/4 cup brown sugar
2 tablespoons paprika
1 tbsp garlic powder
1/2 onion powder
1 tbsp smoked paprika
Freshly ground black pepper
1 tbsp salt
1 teaspoon cayenne pepper (adjust to taste)

For the sauce

1 cup ketchup
½ cup brown sugar
⅓ cup apple cider vinegar
⅓ cup molasses
1 tsp worcestershire sauce
2 tsp dijon mustard
1 tsp fenugreek powder
2 tsp garlic powder

Instructions:

Prepare the Ribs

If not already done, remove the membrane from the back of the ribs. This helps the seasonings penetrate better and makes the ribs more tender. Rinse the ribs under cold water and pat them dry with paper towels.

Prepare the Dry Rub

In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper until well combined. This will be your dry rub.

Season the Ribs

Rub the dry rub generously over both sides of the ribs, pressing it into the meat to adhere. Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat.

Preheat the Oven

Adjust the oven racks to the middle and bottom position. Preheat the oven to 350 degrees Fahrenheit. Retrieve your ribs from the fridge and remove the plastic wrap. Transfer them to a length of tin foil and wrap them in the foil completely. Place the ribs on two separate baking sheets.  

Cook the Ribs in the Oven

Roast the ribs in the oven for 2 hours, rotating them from top to bottom half way through. 

Prepare BBQ Sauce

While the St Louis Style Ribs cook, make your barbecue sauce. Whisk together all ingredients in a medium saucepan and bring the mixture to a simmer. Reduce the heat to low and let it cook for twenty minutes or so to let it thicken a bit. When it is ready, cover it and put it in the fridge for later. 

Grill the St Louis Style Ribs

When the ribs have cooked for two hours, preheat your grill to medium-high heat. Remove the ribs from the foil and brush them with a light layer of homemade sauce. Put the pot back on the oven to reheat the rest for later. Sear them on the grill for 3 minutes or so on each side. 

Glaze with Barbecue Sauce

Brush your finished St Louis Style Ribs with a generous amount of your barbecue sauce, with more on the side, if desired. 

Order St Louis Style Ribs 

Did you know you can order premium St Louis Style Ribs to be delivered right to your door? Texas de Brazil’s online butcher shop features a la carte and package options to suit every taste and cooking style. Check out our other offerings as well: Australian rack of lamb, bone-in filet mignon, and, of course, our world-famous picanha.  

Grilled Corn Salad with Tomato (Salada com Milho e Tomate)

Posted on by John Reynolds

grilled corn salad with a lime wedge garnish

Corn is serious business in Brazil. As one of the world’s largest producers of this crop, Brazilians have exceptionally high standards when it comes to corn. Street vendors are even known to slice little squares into the husks of their offerings to allow customers to inspect the quality and color of the kernels before they buy. There are plenty of ways in which Brazilians eat their corn, from simply boiled and salted to sweet and savory confections, like corn pudding and pamonhas. Today, we are putting a Brazilian spin on a cookout food staple: grilled corn salad with tomatoes, avocado, peppers, and plenty of cheese.  

Best Corn for Grilled Corn Salad

The preferred corn for grilling is sweet corn. American grocery stores don’t give you a little window to examine your corn, but most will allow you to peel back the husk a bit or even discard it entirely right in the store. Look for bright green husks with cream colored silks. Kernels should be firm but plump, without obvious pits, wrinkles, or discoloration. Pale to golden yellow is acceptable for the color of corn for your grilled corn salad. 

In the US, Minnesota and Washington account for over half the country’s sweet corn production. However, most of this corn is used for processing (i.e. canning and freezing). Most of the sweet corn for sale in super markets comes from a few states, including Washington, Florida, Georgia, and California. That being said, all 50 states can and do grow sweet corn. Keep your eye out for any local varieties that catch your eye. (Some of the best corn we’ve ever tasted comes from Olathe, Colorado.)

Grilled Corn in Foil vs Husk vs Plain

There are various schools of thought when it comes to best grilling strategies for corn. When it comes to flavor, many feel strongly that grilling in the husk is the best way to go. The husk imparts an earthy, nutty flavor to the corn while allowing smoke from the grill to penetrate. The result is smoky, sweet, and juicy. 

You can grill corn in foil if you prefer a less smoky or charred flavor. It will still be delicious and retain plenty of moisture. Grilling corn without any covering is a little trickier. It imparts the most smoke flavor, but it is much easier to burn. When we grill corn without the husk or foil, we like to parboil it, dry it with paper towels, then season with olive oil and salt. All that’s left to do is a quick sear on each side over medium high on your grill for perfect charring and superb flavor. This is the method we will be using for our grilled corn salad. 

Seasoning for Grilled Corn Salad

You can season the corn for your grilled corn salad however you like. We find that just a little salt and pepper is all you need for a quality ear of corn. We will be adding more seasonings to dress our corn salad, so there really is no need to be too zealous when grilling the corn. That being said, feel free to jazz it up to suit your personal tastes. Garlic powder, paprika, red pepper, a dash of dill-you do you! 

Grilled Corn Salad Recipe

Ingredients:

For the dressing:

1 clove of garlic, minced
Juice of three large limes
½ tsp lime zest (optional)
½ cup extra virgin olive oil
½ tsp salt (more to taste)

For the Salad:

Four large ears of sweet corn, dehusked
3 roma tomatoes, diced
1 large avocado, chopped
1 fresh jalapeno, sliced into thin rounds (remove ribs and seeds to make it less spicy)
½ cup fresh cilantro, chopped
½ cup crumbled feta cheese (can substitute cotija, if desired)

Directions:

  1. Bring a large pot of salted water to a boil. Add your four ears of corn and parboil them for 3-4 minutes.
  2. While your corn boils, preheat your grill to medium high heat. Oil the grates with vegetable oil.
  3. Remove the corn from the boiling water and let it dry on a platter or pat it dry with paper towels.
  4. Coat each corn cob with olive oil and season all over with salt and freshly ground black pepper. 
  5. Place your corn cobs on the grill and cook each side for a couple minutes until you have a nice char. 
  6. Let the corn cool enough for you to handle it. Remove the kernels from the cobs by holding them upright and running a sharp knife down each side. 
  7. Transfer the kernels into a large bowl along with your chopped cilantro, avocado, jalapeno, and diced roma tomatoes. Also add in your feta or cotija cheese.
  8. Make the dressing: mix the minced garlic with the lime juice, olive oil, lime zest, salt, and black pepper to taste. 
  9. Drizzle the dressing all over your grilled corn salad mixture and toss to evenly coat the ingredients.
  10. Serve warm or chilled.

More Great Brazilian Recipes to Enjoy:

Brazilian Pico de Gallo (Vinagrete)

Posted on by John Reynolds

vinagrete Brazilian pico de gallo on checkered napking

While flame-grilled churrasco meats are delicious on their own, Brazilians like to pair them with a variety of sauces and dips. From chimichurri for a perfect flank steak, to a garlicky mayonnaise for veggies and chicken, there are many fresh and delicious options to choose from. One you may not have heard of is vinagrete. Also known as molho campanha, this condiment is similar to Mexican pico de gallo. It makes a refreshing and zesty topping for chicken, fish, and beef dishes. 

Why is Brazilian Salsa Called “Vinagrete”?

In America and many other parts of the world, “vinaigrette” is synonymous with a kind of dressing that incorporates vinegar and oil. This is precisely why Brazilians call their salsa dip “vinagrete.” 

Unlike salsa or pico de gallo, which use lime juice as a binder, Brazilians use white wine vinegar and olive oil. As a rule, Brazilians have a tendency to name their salads based off of the main binding ingredient. For example, “maionese” is a broad category of salads using mayo as the binder. 

Do You Have to Eat Vinagrete With Meat?

Certainly not! In fact, vinagrete is often eaten with crusty french bread or crackers, similar to Italian bruschetta. It is also commonly paired with feijoada, a black bean stew. The stew is traditionally made with a variety of meats, but you can just as easily exclude these in favor of vegan sausages or more vegetables to bulk it out. 

Is Vinagrete Salsa Spicy?

Brazilian pico de gallo uses bell peppers, so it is not spicy at all! If you prefer a little more heat, you can certainly add a teaspoon or two of minced jalapeno or serranos, or a dash of cayenne. Overall, though, the flavors of vinagrete are meant to be mild, zesty, and crisp. It is often thought of as a tomato “coleslaw,” since it is cooling, crunchy, and a little tangy. 

Cilantro vs Parsley for Brazilian Vinagrete

Traditional vinagrete calls for parsley rather than cilantro. Brazilians use parsley in quite a few recipes, since it has a mild yet noticeably herbaceous flavor. But you can certainly substitute the parsley in this recipe for an equal amount of fresh or dried cilantro. 

Brazilian Pico de Gallo Recipe (Vinagrete)

Ingredients:

3 large tomatoes
1 large white onion
1 red bell pepper
1 green bell pepper
¼ cup whole green olives (optional)
1 tsp garlic powder
¼ cup chopped fresh parsley (or 1 tablespoon dried)
¼ cup white wine vinegar
⅓ cup extra virgin olive oil
½ tsp salt (or more, to taste)
Freshly ground black pepper

Directions:

  1. Dice your onion, tomatoes, and peppers and place in a medium bowl. Add in the parsley.
  2. In a separate, smaller bowl, whisk together your white wine vinegar, olive oil, salt, and pepper. 
  3. Drizzle your dressing over the vegetables and stir thoroughly to combine.
  4. Pour in a serving dish and top with fresh parsley and a few whole green olives.
  5. Serve at room temperature or chilled. 

Enjoy!

Other Delicious Summer Brazilian Recipes to Try:

Where to Find Churrasco Near You

You can now have premium churrasco meats delivered right to your door. Visit Texas de Brazil’s online Butcher Shop to select your hand-curated box or choose from a la carte options. Or, you can visit one of our 50+ locations nationwide and let our professional gaucho chefs do the cooking for you. 

Slow Cooker Moqueca (Brazilian Fish Stew)

Posted on by John Reynolds

brightly colored Brazilian moqueca in black clay bowl

Seafood stew is another national favorite in Brazil. It is a surprisingly simple dish that happens to be keto-friendly and gluten free. It comes together in as little as 30 minutes, but we will be slow-cooking our stew over several hours to let the flavors really meld and blossom. 

Like many dishes in Brazil, moqueca has many variations from region to region. A version in Espirito Santo is known as moqueca capixaba. It may include crab meat, prawns, lobster, or white fish, like bass or tilapia. 

The Espirito Santo stew is unique for its reddish tint, created by adding tomato broth and annatto seeds (also known as achiote and urucrum). It is also served in a traditional pan made from black clay and glazed with mangrove sap. The finished stew may be accompanied by plantains, rice, and other dishes served in similar pans. 

In Bahia, the stew incorporates coconut milk and dende (palm oil), ingredients found in many other recipes of the region. It is usually finished with fresh cilantro and served with rice and farofa. 

Our recipe blends the two versions using coconut milk, palm oil, and achiote powder. 

Common Questions When Making Moqueca

Do I have to use sea bass in fish stew?

No, you can use any white fish you like. Other great options are cat fish, tilapia, haddock, and cod. 

Can I use shellfish in this moqueca recipe?

Yes, you can certainly use shellfish, like shrimp, lump crab, or lobster. Just add them at a later stage in the cooking process (about thirty minutes before the stew is done). Avoid using bivalves like oysters or clams, however, as these tend to become tough in the slow cooker.

Doesn’t the fish overcook in the slow cooker?

The slow cooker is actually an ideal environment in which to cook fish. The consistent temperature and relatively low heat result in tender and moist bites of fish that are anything but rubbery. 

What if I don’t have red palm oil?

Like coconut milk, red palm oil is completely optional in this recipe. You can also substitute it with extra virgin olive oil, if you like. 

Do I need to marinate the fish for moqueca?

Another great reason to use a slow cooker for moqueca is that you do not need to marinate the fish beforehand. It will have plenty of time to absorb all those delicious flavors. 

Do I have to saute the vegetables first for slow cooker stew?

No, this is optional. Feel free to just put all the ingredients directly into the slow cooker.

Can I freeze moqueca for later?

Absolutely! Frozen moqueca will keep for up to three months. 

Slow Cooker Fish Stew Recipe (Moqueca)

Ingredients:

16 oz sea bass filets (4-5 filets)
3.5 cups fish stock
¼ cup diced carrots
1 can of diced stewed tomatoes
1 small yellow onion, diced
3 cloves garlic, minced
1 can coconut milk
1 tbsp red palm oil or olive oil
¼ cup diced green chiles
1 cup diced red bell pepper (about 2 large peppers)
2 oz lime juice (2-3 limes)
1 tsp ground cumin
1 tsp annato powder (achiote)
Fresh cilantro for garnish

Directions:

  1. Preheat a saute pan over medium heat. Add in your palm or olive oil and saute diced carrots, bell pepper, onion until softened (about 2 minutes). Add in the garlic and cook until just fragrant (30 seconds or so). 
  2. Put the cooked vegetables in the bowl of a 6 quart slow cooker. Put the fish filets on top of the vegetables and pour in fish stock, canned tomatoes, green chiles, and coconut milk. 
  3. Stir in ground cumin, annato powder, and lime juice. 
  4. Cook over low heat for 6 hours, or on high for 3. 
  5. When ready to serve, ladle into bowls and garnish with plenty of fresh cilantro, a drizzle of red palm oil, and a squeeze of fresh lime juice. Enjoy!

Try Texas de Brazil’s Fish Stew

What’s even easier than this slow cooker recipe for moqueca? Having our fabulous chefs prepare it for you in one of our restaurants! Moqueca is one of several incredible side dishes we offer at our churrascarias, along with fried bananas, black beans with feijoada, lobster bisque, and more. Stop by one of our 50+ locations to enjoy authentic Brazilian cuisine in a delightful atmosphere.

Brazilian Coconut Custards (Quindim)

Posted on by John Reynolds

Bright yellow Brazilian quindim custards

Quindim are a favorite dessert in Brazil, especially in Salvador de Bahia. They are vibrant yellow in color and have a signature shine that make for an enticing little treat. Their texture is cooling and creamy, perfect for the warm summer months. 

Like many of the beautiful dishes in Bahia, quindim are a blend of African and Portuguese traditions. Egg yolks feature heavily in many Portuguese desserts, while the coconut crust in these sweets is of African influence. 

What Does Quindim Mean in English?

The word quindim is also of African origin. It is derived from dikende, a word from the African Kikongo language that means, roughly, “to act like a young girl.”

While it is uncertain why that particular name was chosen for this dessert, we might assume that it has to do with the quindims’ sweetness. There is an old American nursery rhyme that suggests that girls are made of “sugar and spice and everything nice.” Perhaps there is something similar in the folklore of the Kikongo-speaking nations. 

Making Brazilian Quindim

Whatever the reason, one thing is certain: quindim are delicious. And what’s more, they require only a few ingredients and are quite simple to make. They are traditionally served in individual portions from a ramekin or small ring mold, similar mini flan. Occasionally, you will find them in a full-size cake called a quindão, which is offered in slices. 

The quindim get their vibrant yellow color from egg yolks, of which there are quite a few in this recipe. They also incorporate a good deal of sugar and a flavorful coconut crust. Like many custards, the ingredients are mixed together and baked in a bain marie. 

The bain-marie allows heat to be transferred to the custards slowly, letting them cook through before the crust forms and maintaining a creamy, non-grainy texture. It is a technique applied to many baked custards, like creme brulee. 

Quindim are naturally gluten free, and can also be amended to suit a keto diet (see notes below). 

Brazilian Quindim Recipe

Ingredients:

12 egg yolks, strained through a mesh sieve
1 ¼ cup sweetened coconut flakes
¾ cups coconut milk, unsweetened
1 cup granulated sugar
1 tsp real vanilla extract or almond extract

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a standard muffin tin, mini flan tin, or 12 ramekins with unsalted butter or nonstick spray. Add sugar in each container to coat and then a little extra in the bottoms.
  3. In a small bowl, combine the coconut flakes and coconut milk. Let stand while you proceed to the next step.
  4. Put the sieved egg yolks, vanilla extract, and sugar in the bowl of a stand mixer. Beat on medium speed until the mixture is pale yellow and foamy in texture.
  5. Now add your coconut flakes and coconut milk and mix on low speed to combine.
  6. Pour mixture into prepared muffin tin, mini flan tin, or ramekins. Fill each to about ¾ full.
  7. Place your muffin tin or ramekin in a bain-marie. This is, essentially, a hot water bath. Find a large casserole that your tin or ramekins can fit inside and fill it with water about halfway up the custards.
  8. Bake the coconut custards in the bain marie for 30 minutes. Insert a toothpick or sharp knife in the center of one to check for doneness. If the custard is still liquid, bake for an additional ten minutes.
  9. Remove the quindim from the oven and let it cool. You can serve it directly from the ramekins, but it is better to invert them onto a plate to show off that glossy, sugary topping. Use a cookie sheet to flip your muffin or flan tins before transferring to individual plates.

Recipe Notes:

To make keto-friendly quindim, replace the sweetened coconut flakes with unsweetened shredded coconut. Substitute monk fruit sweetener for the granulated sugar, and you’ll be good to go! 

Other sweet Brazilian recipes to try:

Visit Texas de Brazil for Authentic Brazilian Cuisine

Stop by one of our 50+ locations to sample authentic Brazilian churrasco dishes, from spit-grilled picanha to our melt-in-your-mouth Brazilian cheese bread. Or, go online to our Butcher Shop to get our signature meats delivered right to your door. 

Easy Picnic Food Ideas

Posted on by John Reynolds

Brazilian Chicken Salad (Salpicão de Frango)

Brazilian-style chicken salad over lettuce and topped with potato sticks

Brazilians love their mayonnaise, and it features heavily in a variety of dishes and dips. In the summer, salads made using mayo are an especial favorite at barbecues, potlucks, and picnics. They are cooling, but satisfying, and can be made well ahead of time. 

This chicken salad recipe is similar to American versions, but with a few classic Brazilian twists. Corn, shredded carrots, and raisins add sweetness and crunch, and green olives lend a tangy, earthy flavor. And, of course, we top it off with batata palha, the crispy potato sticks Brazilians adore and put on everything from hot dogs to rice. 

If you don’t have the potato sticks, you can get a similar effect by crumbling some ridged potato chips on top. The effect is crunchy, salty, and delicious. 

What is Salpicão in English?

The word salpicao is a Portuguese derivative of the Spanish word salpicon. A salpicon in Spain refers to any number of salad-like dishes combining meat, vegetables, and dressing. It translates most closely in English to a “medley.” 

A similar dish in the UK is referred to as “salmagundi,” a word that is also used in general to describe a medley or hodgepodge of things. 

Healthy Chicken Salad Options

Mayonnaise-based salads are not at the top of the list for diet friendly meals, but you can make a few simple tweaks to this recipe for a chicken salad that is actually quite healthy. For example, you can skip the potato sticks topping all together if you are looking for a healthier version. 

Another way to cut calories in chicken salad is to substitute half of the mayonnaise with nonfat Greek yogurt. (You can replace the mayo entirely with yogurt, but the dressing will not be as creamy.) 1 tablespoon of mayonnaise has a whopping 90 calories. By comparison, 1 tablespoon of nonfat Greek yogurt has about 10 calories, much less fat, and a considerable amount of protein. 

In addition, if you are planning to use your salpicao as a sandwich filling, you can use lettuce cups in place of bread. 

How to Make Brazilian Chicken Salad (Salpicao de Frango)

Makes about 8 servings

Ingredients:

For the Salad:
4  boneless, skinless chicken breasts (about 6 oz each)
1 tablespoon of minced garlic
Half of one medium yellow onion, diced (about ¼ cup)
1 cup shredded carrots
1 cup sweet corn
½ cup raisins, brown or golden
¼ cup diced green onion
½ cup whole green olives
Brazilian potato sticks or crushed potato chips

For the Dressing:
½ cup of mayonnaise
2 tablespoons Extra Virgin olive oil
¼ cup apple cider vinegar
1.5 tablespoons Dijon mustard
Salt
Freshly ground black pepper

Directions:

  1. Preheat a large stock pot over medium-high heat. Add a drizzle of olive oil saute your chopped yellow onions until softened (2 minutes or so). Add in the garlic and cook until just fragrant, about 1 minute more.
  2. Place the chicken breasts in with the cooked garlic and onions. Cover with just enough water to fully submerge. 
  3. Add in 2 teaspoons of salt and bring to a boil.
  4. Once the water is boiling, reduce heat to a medium simmer and cook until chicken has reached an internal temperature of at least 165 degrees Fahrenheit (about 25 minutes). 
  5. When the chicken is cooked through, remove it and shred it on a plate using two forks. Discard the water in your stock pot. 
  6. While the chicken cools, prepare your dressing. Add mayonnaise, 2 tablespoons olive oil, dijon mustard, and apple cider vinegar to a large bowl and whisk together. Season to taste with salt and freshly ground black pepper.
  7. When chicken has cooled to room temperature, add it to the bowl with the dressing. Combine with your carrots, yellow corn, raisins, olives, and green onions and mix until all ingredients are evenly coated with the dressing. 
  8. Top with the batata palha or crushed potato chips.

Pair your chicken salad with a refreshing class of Brazilian lemonade and you have a simple but delicious summer meal. Enjoy!

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