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🍽️ Spicy Chicken Aspic

105 kcal · 30 min · 4 servings

Ingredients

• 6 sheets white gelatin
• 50 g small shallots (2 small shallots)
• 200 ml dry white wine
• 75 ml tomato juice
• 75 ml poultry broth
• 1 tsp paprika powder (sweet)
• 1 tsp mustard seeds
• 1 bay leaf
• 5 black peppercorns
• 2 tbsp red wine vinegar
• salt
• 200 g red bell peppers (1 red bell pepper)
• 275 g sliced chicken breast
• 5 sprigs flat-leaf parsley
• pepper
• a little green salad (for garnish)

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Peel the shallots and slice them into rings.
3. 3. Add the shallots, white wine, tomato juice, broth, paprika powder, mustard seeds, a bay leaf, and peppercorns to a pot.
4. 4. Bring the mixture to a boil.
5. 5. Let it boil vigorously for two minutes.
6. 6. Remove the pot from the heat.
7. 7. Squeeze out the gelatin.
8. 8. Dissolve the gelatin in the hot liquid.
9. 9. Add the vinegar.
10. 10. Let the mixture steep for 25 minutes.
11. 11. Strain the liquid through a sieve after 25 minutes.
12. 12. Allow the liquid to cool.
13. 13. Season the liquid generously with salt.
14. 14. Quarter the bell pepper.
15. 15. Remove the seeds from the pepper quarters.
16. 16. Wash the pepper quarters.
17. 17. Place the pepper quarters skin-side up on a baking sheet.
18. 18. Roast the pepper under the oven grill.
19. 19. Roast until the skin forms black blisters.
20. 20. Place the roasted pepper quarters into a bowl.
21. 21. Cover the bowl with a plate.
22. 22. Let the pepper steam for 10 minutes.
23. 23. Peel the pepper quarters.
24. 24. Cut the pepper into 1/2 cm wide strips.
25. 25. Slice the chicken breast deli meat into 1/2 cm wide strips.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves off the stems.
29. 29. Chop the parsley.
30. 30. Mix the pepper strips, chicken strips, and parsley.
31. 31. Season the mixture with salt and pepper.
32. 32. Divide the filling among four small round molds with a capacity of 150 ml each.
33. 33. Pour the cooled broth into the molds.
34. 34. Chill the aspics for approx. 6 hours.
35. 35. Dip the molds into hot water up to the rim to release the aspics.
36. 36. Carefully slide the aspics out of the molds onto plates.
37. 37. Serve the aspics with some salad.

Nutrition per serving

• kcal: 105
• Protein: 20 g · Fett/Fat: 1 g · Carbs: 2 g