Spicy Chicken in Tomato Aspicwith Peppers

Name: Spicy Chicken in Tomato Aspic
Total time: 6 h 30 min
Yield: 4
Cuisine: German, French
Ingredients: 6 sheets white Gelatin; 2 small Shallots (about 50 grams); 0.75 cups dry White wine; 0.25 cups Tomato juice; 0.25 cups Chicken broth; 1 teaspoon ground paprika (sweet); 1 teaspoon whole Mustard seeds; 1 Bay leaf; 5 black Peppercorns; 2 tablespoons Red wine vinegar; Salt; 1 red Bell pepper (about 200 grams); 10 ounces Cooked sliced chicken breast (deli); 5 sprigs flat-leaf Parsley; Pepper; baby Lettuce (for garnish)

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

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	105 kcal	(5%)
Protein	20 g	(40%)
Fat	1 g	(1%)
Carbohydrates	2 g	(1%)
Added Sugar	0 g	(0%)
Roughage	2 g	(7%)
Vitamin A	0.1 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	1.8 mg	(15%)
Vitamin B1	0.1 mg	(9%)
Vitamin B2	0.1 mg	(7%)
Niacin	10.6 mg	(66%)
Vitamin B6	0.5 mg	(36%)
Folate	19 µg	(10%)
Pantothenic Acid	0.7 mg	(12%)
Biotin	3.2 µg	(6%)
Vitamin B12	0.3 µg	(12%)
Vitamin C	44 mg	(55%)
Potassium	391 mg	(20%)
Calcium	26 mg	(3%)
Magnesium	31 mg	(8%)
Iron	1 mg	(7%)
Iodine	4 µg	(3%)
Zinc	0.7 mg	(7%)
Saturates	0 g
Uric Acid	131 g
Cholesterol	45 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

6 sheets	white Gelatin
2	small Shallots (about 50 grams)
¾ cups	dry White wine
¼ cups	Tomato juice
¼ cups	Chicken broth
1 teaspoon	ground paprika (sweet)
1 teaspoon	whole Mustard seeds
1	Bay leaf
5	black Peppercorns
2 tablespoons	Red wine vinegar
	Salt
1	red Bell pepper (about 200 grams)
10 ounces	Cooked sliced chicken breast (deli)
5 sprigs	flat-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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