Chicken Salpicao
This dish is perfect for weeknights or when you have run out of ingredients. Most ingredients are pantry staples and this dish is quick and easy to make. Serve over steamed white rice.
skinless, boneless chicken breasts, cut into bite-sized cubes
3
(4 ounce)
garlic salt
½
teaspoon
ground black pepper
½
teaspoon
paprika
½
teaspoon
olive oil
2
tablespoons
garlic, chopped
5
cloves
Worcestershire sauce
1 ½
tablespoons
soy-based liquid seasoning (such as Maggi)
½
tablespoon
serrano pepper, sliced diagonally
1
 Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.
  Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.
