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Nilasing na Chicken Salpicao Pin It!
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How to Cook Nilasing na Chicken Salpicao with Tomato Salsa

Chicken salpicao is a flavorful Filipino stir-fry made with tender chicken breast marinated in garlic, soy sauce, and spices, then cooked until savory and garlicky.
Prep Time1 hour
Cook Time5 minutes
Total Time1 hour 5 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken recipe, chicken salpicao, chicken salpicao recipe, lutong ulam, nilasing na salpicao, ulam ideas
Servings: 2 servings
Calories: 204kcal
Author: Manny

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.