Salpicao- Brazillian Chicken Salad

A bit of work, but so delicious.

2 medium onions, chopped
2 TB. olive oil
3 whole chicken breasts
3+ cloves garlic, minced
salt
pepper
1+ TB sweet paprika
2 bunches fresh Italian parsley, 1 bunch whole, 1 bunch chopped
1 bunch green onions, 1/2 chopped, 1/2 cut in half
1 lb. green beans, ends trimmed and cut into 1/4" pieces
2 lbs. carrots, peeled and grated (food processor works great)
5 lbs. white potatoes
vegetable oil for frying
1/2 c. mayonnaise

In a large heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for about 10 minutes. Add onions and garlic and saute with chicken until softened and translucent. Stir in 1 tsp. salt and 1 tsp. pepper and paprika. Saute everything for a few more minutes. Add on top of chicken the green onions that are cut in half and 1 bunch of the Italian parsley. Add 3 cups water to chicken, bring to a boil. Reduce heat; cover and simmer for 30 minutes.

When chicken is cooked, transfer to a large owl to cool. Strain cooking liquid and pour it over the chicken. Working over the bowl, remove meat from bones; discard the bones and skin. Shred the meat and put it in the liquid to soak. Chill everything when done for about 30 minutes.

Bring a large pot of salted water to a boil. Blanch the beans first until they are tender, about 2 minutes. Remove beans from water using a slotted spoon and place them in a bowl of ice water to cool. Remove from the water and set aside. Return the water to a boil and add the carrots. Blanch for about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain carrots and set aside.

Wash and peel potatoes. Place in a large bowl with water to cover. Cover a stockpot with 2" of vegetable oil. Heat oil to 375 degrees. Grate 1 potato at a time over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon remove from oil and place on a paper towel to drain. Salt potatoes a little. Repeat steps with remaining potatoes, adding more oil if necessary.

Add the chicken mixture with the beans, carrots, green onions, chopped parsley and mayonnaise. Should be creamy, so add more mayo if necessary. Season with more salt and pepper if necessary. Top with the fried potatoes when serving. Keep potatoes tightly sealed in bag or Tupperware if there are leftovers.

Submitted by: Kamdyn