Rita Lobo teaches you how to make chicken SALPICÃO with HOMEMADE mayonnaise, carrots, raisins, green apple and natural yogurt. This salad is very versatile and goes well with a variety of meals. Simple and easy to prepare, this dish mixes irresistible flavors and is delicious! #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the chicken: 1 chicken breast with bone and skin (about 800 g) 3 cloves of garlic 1 teaspoon of annatto 1 ½ teaspoon of cumin ¼ cup ) white wine vinegar 3 tablespoons olive oil 8 sprigs of thyme Salt and freshly ground black pepper For the mayonnaise: 2 egg yolks 1 tablespoon white wine vinegar 1 tablespoon mustard of Dijon 200 ml of oil For assembly: All shredded chicken 2 carrots 3 stalks of celery (without the leaves) 1 green apple ½ cup (tea) white raisins ½ cup (tea) homemade mayonnaise ⅔ cup ( tea) natural yogurt (170 g) ½ cup (tea) toasted and chopped walnuts Broth of 1 lemon Olive oil to taste Salt and freshly ground black pepper Preparation method: For the chicken: Preheat the oven to 200 ºC (average temperature). Peel and pound the garlic cloves in a mortar with 1 teaspoon of salt until it forms a paste. Add the annatto, cumin, black pepper to taste, vinegar and mix well with 2 tablespoons of olive oil – this is the seasoning for the chicken marinade. In a large bowl, place the chicken breast. Add the thyme sprigs and marinade seasoning and rub well into the chicken, inside and under the skin. Leave to marinate for 20 minutes outside the fridge while the oven heats up. Transfer the chicken (with the marinade) to a medium baking dish, drizzle with 1 tablespoon of olive oil and cover the baking dish with aluminum foil. Place in the oven to bake for 40 minutes, until the chicken is roasted, soft and still moist – as it is covered with aluminum foil, it will not brown, that's just how it is. Remove the chicken from the oven and let it cool before shredding. Reserve ¼ cup (tea) of the broth that formed in the pan to hydrate the raisins. Shred the chicken – discard the skin and bones – and reserve in the refrigerator until ready to assemble the salad. If you prefer, you can prepare the salpicão in stages and roast the chicken the day before. For the mayonnaise: In the mixing bowl, place the egg yolks, mustard, vinegar and oil. Press the mixer (off) against the bottom of the glass and only then turn it on. Beat for 10 seconds without stirring. When the mayonnaise starts to form, lift the mixer gently to one side, without stopping beating, and repeat on the other side. Repeat the movement until a firm sauce is formed, do not stir too quickly or move from top to bottom, this may cause the mayonnaise to curdle. In 15 seconds, the mayonnaise is ready! Use immediately or store in the refrigerator for up to 3 days. To assemble: In a small bowl, place the raisins, pour over ¼ cup (tea) of the reserved chicken broth and let it hydrate while you prepare the rest of the ingredients. Fill a bowl with 2 cups of water, add the lemon broth and ice cubes. Wash and dry the apple. Keep the skin on and cut the fruit into 0.5 cm slices, discard the seeds, cut the slices into strips and the strips into 0.5 cm cubes. Transfer the apple cubes to the bowl with water and ice and set aside until ready to serve – this prevents the fruit from darkening. Wash and dry the carrots and celery stalks. Peel the carrots and, using a specific vegetable slicer, cut the carrot from the center to the ends into strips (if you prefer, pass the carrots through the coarse part of the grater). Using a vegetable peeler, remove the surface fibers from the celery. Place the stems in a vegetable slicer (mandolin) to cut into very thin slices (if you prefer, slice thinly with a knife). In a large bowl, mix the mayonnaise with the yogurt well. Add the raisins (with the broth), add the shredded chicken, carrot and sliced ​​celery. Season with salt and pepper to taste and mix well. You can serve the salpicão straight away but, preferably, keep it in the fridge for at least 20 minutes to enjoy – the longer it sits in the sauce, the tastier the salpicão will be. Drain the water from the apples through a sieve and add ⅔ of the cubes to the sausage, mix gently. Reserve the rest in a bowl and season with a drizzle of olive oil. Serve the sausage with diced apples and toasted walnuts. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT ::::: MEET THE NHAC BOT, THE VIRTUAL ASSISTANT OF NHAC GNT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br