G1 Shares Two Classic Christmas Salpicão Recipes With Time-Saving Pressure-Cooker Tips

Overview

• Chef Júnior Delavega’s version cubes the chicken, cooks it under pressure for 10 minutes after it comes to pressure, then shreds and chills the salad before serving.
• Delavega’s mix-ins include diced ham, canned mixed vegetables (seleta), cream, and requeijão, yielding a traditional, practical preparation for holiday tables.
• Culinary instructor Raquel Borges cooks whole chicken breast under pressure for 15 minutes, discards the liquid, and speeds shredding by shaking the closed pot.
• Borges combines the shredded chicken with corn, carrot, green apple, raisins, olives, mayonnaise, cream, and requeijão, finishing the dish with a layer of batata palha.
• Both guides present salpicão as a longstanding Brazilian Christmas staple and emphasize straightforward assembly of a cold, creamy chicken salad ready for the ceia.