Chicken salpicao is the white meat version of this tapas dish. It can be eaten as an appetizer with some croquettes or served with plain or garlic rice. Smother it with more garlic if desired.
1 lb. chicken breast fillet, cut into 1/2 inch cubes
1/4 cup Worcestershire sauce
1/4 cup liquid seasoning
2 tablespoons soy sauce
6 garlic cloves, chopped
Ground pepper to taste
Olive oil for frying
Place the chicken breast fillet in a shallow baking dish. Next, prepare the marinade by combining the Worcestershire sauce, liquid seasoning, soy sauce and 1/4 of the garlic in a small bowl. Mix well. Pour it over the chicken fillets and let it marinate for at least fifteen minutes or up to overnight.
Heat some olive oil in a large frying pan over medium heat. Fry the garlic for two to three minutes or until they are golden brown. Remove the garlic and transfer them to a plate. Set aside. In the same pan, fry the chicken for 2-3 minutes or until they are lightly browned and soft.Â Place the cooked chicken on a plate or divide them among individual plates. Top them with fried garlic before serving.
Photo Courtesy Of: notmargaret