This is another take on the Filipino “salpicao” dish. You may use the same recipe I posted for Beef Salpicao, or use this for a milder flavor.
Yield: 3-4 Servings or 1 Hungry Miguel plus Mom (see About).
- 500 Grams (1 Pound) Boneless Chicken Thigh Fillets
- 3 Tbsp. Liquid Seasoning
- 4 cloves Garlic, Minced
- 1 -2 Tbsp. Olive Oil
- 2-3 Tbsp. Butter, room temperature
- 1 Tbsp. Worcetershire Sauce
- 8 Cloves Garlic, Finely Chopped
- Chopped Jalapeños for garnish
Marinate the chicken in the liquid seasoning and minced garlic. Heat pan on low and fry the chopped garlic until brown. Stir constantly to cook the garlic evenly. Remove from oil, place on paper towel to drain and set aside. Add marinated chicken pieces to the pan on medium high heat. Pour in the marinade. Once halfway cooked, add worcestershire sauce. Once chicken pieces are done, turn off the heat and swirl in the butter. Transfer on to a dish, sprinkle crispy garlic and chopped jalapeños. Serve immediately with garlic rice. Enjoy!