EatSmarter exclusive recipe

Spicy Chicken in Tomato Aspicwith Peppers

Spicy Chicken in Tomato Aspic - Spicy Chicken in Tomato Aspic - Aspic is a popular appetizer - with lots of choices for additions
Spicy Chicken in Tomato Aspic - Aspic is a popular appetizer - with lots of choices for additions

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Calories:105 kcal
Difficulty:easy
Preparation:25 min
Ready in:390 min
Low-sugar
low-carb
Low-fat
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories105 kcal(5%)
Protein20 g(40%)
Fat1 g(1%)
Carbohydrates2 g(1%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe development: EAT SMARTER

Ingredients

For servings

6 sheetswhite Gelatin
2small Shallots (about 50 grams)
¾ cupsdry White wine
¼ cupsTomato juice
¼ cupsChicken broth
1 teaspoonground paprika (sweet)
1 teaspoonwhole Mustard seeds
1Bay leaf
5black Peppercorns
2 tablespoonsRed wine vinegar
Salt
1red Bell pepper (about 200 grams)
10 ouncesCooked sliced chicken breast (deli)
5 sprigsflat-leaf Parsley
Pepper
baby Lettuce (for garnish)
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Kitchen Utensils

1 Pot, 1 Baking sheet, 1 Bowl, 2 Small bowls, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 4 small molds

Directions

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1 Soak the gelatin in a bowl of cold water until softened. Peel shallots and cut into rings. Combine shallots, white wine, tomato juice, broth, paprika, mustard seeds, bay leaf and peppercorns in a pot and bring to a boil. Boil for 2 minutes. Remove from heat.
2 Add gelatin to pot and stir until dissolved in the hot liquid. Add vinegar. Let steep for 25 minutes. Pass liquid through a sieve into a bowl and allow to cool. Season generously with salt.
3 Rinse bell pepper, wipe dry, cut into quarters and remove seeds. Place skin side up on a baking sheet. Roast under a hot broiler  until blistered and blackened. Place pepper in a bowl, cover with a plate and let stand for 10 minutes. Peel and cut pepper into strips, about .5 cm (approximately 1/8 inch) wide.
4 Cut chicken into strips, about .5 cm (approximately 1/8 inch) wide. Rinse parsley, shake dry, pluck leaves and finely chop. Mix pepper strips ​​and parsley and season with salt and pepper.
5 Divide chicken and bell pepper mixture among 4 small ramekins (each about 150 ml) (each approximately 5 ounces). Pour the cooled gelatin mixture into the ramekins and refrigerate until chilled and set, about 6 hours.
6 Dip the bottom of the ramekins into hot water.
7 Carefully unmold the ramekins onto plates. Garnish with baby lettuce leaves and serve.
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