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SALPICAO SALAD

Serves 6

This delightful Brazilian salad features shredded chicken and crispy fried potatoes. You can

prepare the chicken a day in advance, but the fried potatoes should be added just before serving so

that they stay crisp.

2 medium onions

2 tablespoons extra-virgin olive oil

3 whole chicken breasts

3 cloves garlic minced

Salt and freshly ground black pepper

1 tablespoon sweet paprika

1/3 cup roughly chopped fresh flat-leaf parsley

3 scallions, white and light-green parts only, chopped

1 pound green beans, trimmed

2 pounds carrots

5 pounds white potatoes

Vegetable oil, for frying

1/2 cup mayonnaise

1. Peel and mince 1 onion, and set aside.

2. In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side

for 10 minutes. Add garlic; sauté 1 minute. Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved

minced onion, and paprika. Sauté until onion becomes soft, 3 to 4 minutes. Add 3 cups water;

bring to a boil. Reduce heat; cover, and simmer for 30 minutes.

3. Add parsley and scallions; simmer until softened, about 5 minutes more. Transfer chicken to a

large bowl to cool. Strain cooking liquid; pour over chicken. Working over the bowl, remove meat

from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes.

4. Cut beans into 1/4-inch-long pieces. Place in a bowl; set aside. Wash, peel, and grate carrots.

Place in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch cut beans until

just tender, about 2 minutes. Remove beans from water using a slotted spoon. Place in bowl of ice

water to cool. Remove from water, and set aside. Return salted water to a boil. Blanch carrots,

until just wilted, about 1 minute. Remove with a slotted spoon, and place in a bowl of ice water to

chill. Drain carrots, and set aside. Slice remaining onion into thin rounds. Place in a third bowl;

cover, and set aside.

5. Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside.

6. Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil until a frying

thermometer registers 375°. Grate a potato over a towel, pat dry, and immediately place in hot oil.

Fry until golden brown. Using a slotted spoon, remove potato from oil, and transfer to a large

paper-towel-covered surface; drain. Repeat with remaining potatoes, adding vegetable oil if

necessary.

7. In a large serving bowl, toss all reserved ingredients with mayonnaise. Season with salt and

pepper, and serve.

From Martha Stewart