Nilasing na chicken salpicao is an alternative to beef salpicao and healthier because the recipe use lean chicken breast. With the addition of rum and tomato salsa, it will make the dish more flavorful. Best served with garlic fried rice and use a sizzling plate for the chicken salpicao.
Nilasing na Chicken Salpicao: A Drunken Twist on a Classic Favorite
I still remember the first time I had salpicao—it was at a family reunion in Quezon City, back when I was still figuring out how not to burn garlic in the pan. My Tito Rene, always the adventurous cook in the family, brought out a sizzling platter of beef salpicao that smelled like it came straight out of a restaurant kitchen. Tender, garlicky, a little smoky—it was unforgettable. But it wasn’t until my cousin Yna, who recently came back from Bacolod, introduced me to nilasing na chicken salpicao, that I realized this dish could be even more exciting… and a little lighter on the waistline too.
A Leaner, Meaner Take on Salpicao
We all know how indulgent beef salpicao can be—loaded with fat and flavor, it’s a crowd-pleaser. But for those of us who want a guilt-free version without sacrificing taste, this chicken variation is a winner. It uses lean chicken breast, which makes it a healthier choice while still giving you that rich, savory experience. Yna swore by her version, which she learned from a small carinderia tucked in the alleys of Silay. Their secret? A splash of white rum and a punchy tomato salsa on the side.
She told me, “Ate, lasang pulutan pero ulam!” And she was right. That boozy marinade gives the chicken salpicao a subtle kick and depth that makes it feel special—even if you’re just cooking in your tiny condo kitchen.
The Secret is in the Marinade
Like many Filipino dishes, patience is key here. The marinade isn’t just a flavor bath—it’s what makes this dish sing. The mix of Worcestershire sauce, soy sauce, garlic, pepper, paprika, and rum (or whiskey if you’re feeling bold) tenderizes the chicken and infuses it with layers of umami. One thing my Lola Nena always told me when marinating meat: “Hayaan mong mahalin ng lasa ang karne.” Let the flavors love the meat. That means giving it time—at least an hour in the fridge.
Now, the twist here is holding off on the olive oil until after the other ingredients have had time to soak in. This prevents the marinade from getting too oily and lets the seasoning cling better to the chicken. It’s a small touch, but it works.
Cooking the Chicken Salpicao Just Right
Once it’s time to cook, you want a hot non-stick skillet. No shortcuts. Sear the chicken in the marinade for just about four minutes. You’ll notice the sauce start to reduce and coat the chicken beautifully. When it’s almost dry—not completely, or you risk drying out the meat—turn off the heat and stir in butter and chili flakes.
That final toss of butter adds silkiness and rounds out the flavor. The chili flakes bring just the right amount of heat, especially if you’re planning to eat this with garlic rice on a lazy Sunday brunch. Trust me, that combo hits hard.
The Salsa That Brings It All Together
At first, I thought the tomato salsa was optional. But my younger brother Jomar, who had this dish at a food bazaar in Pampanga, insisted it was non-negotiable. “Parang kulang pag wala,” he said, and now I get it.
The acidity from the fresh tomatoes cuts through the richness of the salpicao, adding brightness and balance. Chopped tomatoes, a bit of red onion, some salt, and a squeeze of calamansi or lime—that’s all it takes. Serve it cold next to the hot salpicao and you’ve got a dish that surprises with every bite.
A Bit of History on Salpicao
While the word salpicao sounds Spanish (and it is), the dish we love today is uniquely Filipino. The traditional version, often made with beef tenderloin, likely drew inspiration from Spanish garlic-heavy tapas, but we’ve turned it into something of our own—more garlicky, bolder in flavor, and often sizzling hot on a cast-iron plate.
The “nilasing” part—literally “made drunk”—is a playful Filipino touch that elevates this dish from comfort food to fiesta fare. It reminds me of how our cuisine loves blending influences, borrowing techniques, and putting a fun, often boozy spin on things.
Perfect Pairings for Chicken Salpicao
Serve this chicken dish over garlic fried rice, and it becomes an instant silog star. You can also toss it into a wrap, pile it on top of mashed potatoes, or eat it straight from the pan while watching your favorite teleserye. If you’ve got a sizzling plate, heat it up before serving for that authentic, restaurant-style flair.
Final Thoughts
Nilasing na chicken salpicao is more than just a recipe—it’s a celebration of bold flavors, homegrown ingenuity, and the Filipino knack for turning simple ingredients into something unforgettable. Whether you’re cooking for your barkada or just treating yourself after a long day, this dish delivers big satisfaction with every garlicky, buttery, rum-kissed bite.
Try it, and maybe you’ll end up making it your family’s new favorite—just like we did.
How to Cook Nilasing na Chicken Salpicao with Tomato Salsa
Ingredients
- 800 grams chicken breast fillet cut into medium chunks
- 3 Tbsp. garlic minced
- 4 Tbsp. Worcestershire sauce
- 3 Tbsp. soy sauce
- 1/2 tsp. ground black pepper
- 4 Tbsp. white rum or whiskey
- 1/8 tsp. paprika
- 1/2 cup olive oil
- 2 Tbsp. unsalted butter
- dried chili flakes optional
For the Tomato salsa:
- 1 cup chopped tomatoes
- 1 medium size red onion chopped
- 1 tsp. patis or fish sauce
Instructions
How to cook nilasing na chicken salpicao:
- In a bowl, combine chicken with garlic, Worcestershire sauce, soy sauce, black pepper, white rum or whiskey, and paprika. Mix together. Let the chicken absorb the marinade before adding the olive oil. Marinate for at least 1 hour.
- On a non stick skillet, cook the chicken with the marinade for about 4 minutes. When the marinade is almost dry, turn off the heat and add the butter and chili flakes. Mix well until the chicken is coated with butter and chili flakes.
- To make the tomato salsa, mix together all the ingredients and serve with nilasing na chicken salpicao.
Video
Notes
Cooking Tips:
Marinate the Chicken Long Enough
Let the chicken soak in the marinade for at least one hour to fully absorb the bold flavors. The acid from the Worcestershire sauce helps tenderize the meat while the rum adds a subtle depth. If you have time, marinate it overnight for even richer results.Cook on High Heat, But Don’t Overcrowd the Pan
Use a hot, non-stick skillet to sear the chicken quickly and lock in the juices. Avoid overcrowding the pan so each piece gets nicely caramelized instead of steaming. This technique ensures a flavorful crust without drying out the meat.Add Butter After Cooking for a Velvety Finish
Turn off the heat before adding the butter to prevent it from burning or breaking. Stir it in gently so it melts and coats the chicken evenly, adding richness and gloss. This final step elevates the dish from simple to restaurant-worthy.
