← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 700 g Chicken breast
• 500 ml chicken stock
• 2 Carrot, coarsely grated
• 150 g sweetcorn kernels, drained
• 4 Spring onion, sliced
• 60 g Raisins (optional)
• 150 g Mayonnaise
• 2 tbsp Olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Mustard
• Salt
• Black pepper
• 80 g Potato sticks (batata palha)
• 1 tbsp Parsley, chopped

Method

1. Put the chicken in a pan with the stock and add water to cover. Bring to a gentle simmer and poach for 15–20 min, until cooked through (75°C/165°F). Leave to cool in the liquid for a few minutes, then shred finely.
2. Whisk the mayonnaise, olive oil, vinegar and mustard together and season with salt and pepper.
3. In a large bowl, toss the chicken with the carrot, corn, spring onions and raisins (if using). Fold in the dressing until everything is lightly coated.
4. Chill for at least 1 hour so the flavours settle.
5. Just before serving, pile the potato sticks on top and sprinkle with parsley, so they stay crunchy.

Tips

• Potato sticks (batata palha) are sold in Latin and Portuguese shops; crushed plain crisps work too.
• Diced apple, green olives or ham are popular additions at Brazilian Christmas parties.

Sources

Written in our own words after cross-checking these recipes:

Brazilian Kitchen Abroad 196 flavors