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EatSmarter exclusive recipe

Spicy Chicken in Tomato Aspic

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 cup dry White wine; 0.25 cup Tomato juice; 0.25 cup 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)

with Peppers

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

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 6 h. 30 min.

Ready in

Calories:

105

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	105 kcal	(5 %)
Protein	20 g	(20 %)
Fat	1 g	(1 %)
Carbohydrates	2 g	(1 %)
Sugar added	0 g	(0 %)
Roughage	2 g	(7 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.8 mg	(15 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	10.6 mg	(88 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	19 μg	(6 %)
Pantothenic acid	0.7 mg	(12 %)
Biotin	3.2 μg	(7 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	44 mg	(46 %)
Potassium	391 mg	(10 %)
Calcium	26 mg	(3 %)
Magnesium	31 mg	(10 %)
Iron	1 mg	(7 %)
Iodine	4 μg	(2 %)
Zinc	0.7 mg	(9 %)
Saturated fatty acids	0.2 g
Uric acid	131 mg
Cholesterol	45 mg

Development of this recipe:

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Ingredients

for

servings

Ingredients: 6 sheets
white Gelatin; 2
small Shallots (about 50 grams); ¾ cup
dry White wine; ¼ cup
Tomato juice; ¼ cup
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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Preparation

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 (each 150 ml capacity)

Preparation steps

Spicy Chicken in Tomato Aspic preparation step 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.

Spicy Chicken in Tomato Aspic preparation step 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.

Spicy Chicken in Tomato Aspic preparation step 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.

Spicy Chicken in Tomato Aspic preparation step 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.

Spicy Chicken in Tomato Aspic preparation step 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.