A recipe from Melissa Miranda of Musang
This dish is normally made with steak, but it’s so so delicious with
the same marinade on chicken. The roasted veggies are a great addition and
perfect side to this dish.
3 pounds chicken thighs, bone in, skin on
1 bunch kale rapini
1 pound potatoes
1-2 heads cauliflower
3-4 cloves garlic, smashed
1/4 cup olive oil
Salt and pepper
4 tablespoons worcestershire sauce
3 tablespoons Knorr Liquid Seasoning
2 tablespoons soy sauce
2 tablespoons butter
1 cup chicken stock
For the chicken salpicao
Preheat oven to 425 degrees.
Pat your chicken thighs dry, then season very lightly with salt and pepper.
Heat oil in a large cast iron skillet over medium high heat.
Arrange chicken skin side down, and cook until browned underneath for
about 5-8 minutes. Turn the chicken over and cook until lightly browned
for about 3 minutes. Set aside on a plate.
Add 2 cloves of garlic into the skillet and brown on both sides.
Add all your liquids into the cast iron and scrape up all the browned bits, then return your chicken into the skillet and make sure that the skin isn’t submerged.
Place skillet into the oven and bake for 45 minutes and until the skin is
nice and crisp.
Take chicken out of the skillet and toss in the knob of butter until it melts and creates a thick sauce.
Place chicken on a plate with veggies and sauce.
For the roasted veggies
In a bowl, toss kale rapini with olive oil and salt and pepper and one clove
of garlic. Place on a sheet pan and place in the oven and cook for 15
In a bowl, toss cauliflower with olive oil and salt and pepper and one clove of garlic and place on a sheet plan and place in the oven and cook for 15
In a bowl, toss potatoes with olive oil and salt and pepper and one clove of garlic and place on a sheet pan and place in the oven and cook for 20
Once all veggies are cooked, toss together, check seasoning and plate with chicken.
photo credit: Karen Leann Kirsch