Jellied Chicken With Leeks And Bell Peppers. Step-by-step Recipe With Photo

Jellied chicken with vegetables prepared al dente is a very light dish for those who care about their figure, as it contains little fat and many healthy products. You need to cook broth for aspic from lean chicken meat without skin and bones, and for a rich taste, it is better to put a lot of leeks and celery into the broth.

Vegetables should not be overcooked, just a couple of minutes is enough, so different textures will be obtained in aspic - crispy peppers and celery, tender meat, carrots and jelly from a delicious broth.

A sauce with horseradish or mustard goes well with aspic chicken with leeks and bell peppers.

• Cooking time: 1 hour
• Servings: 6

Ingredients for aspic chicken with leeks and bell peppers

• 400 g chicken fillet with thighs and drumsticks;
• 200 g sweet pepper;
• 100 g carrots;
• 150 g leeks;
• 250 g of salad celery;
• 35 g gelatin;
• bay leaf, black pepper, chili, garlic.

Method for preparing chicken jellied with leeks and bell peppers

The secret of any tasty aspic dish is in a well-cooked broth. We put chicken meat without skin and bones in cold water, add 100 g of celery, green leek leaves, a few cloves of garlic, black pepper, bay leaf. We cook on low heat for 40 minutes, since if the broth boils strongly, it will lose its transparency. Together with chicken, you can boil carrots to decorate the aspic, but you need to get it out of the broth after about 15 minutes so as not to boil.

Leave the chicken meat to cool in the finished broth for 20 minutes. Then we filter the broth through a sieve, separate it a little (about 100 ml), dilute gelatin in it, according to the manufacturer's recommendations. We filter the broth with gelatin again so that undissolved grains of gelatin do not get into the aspic.

Cut the boiled carrots into stars, put them in a jellied dish. I make stars from carrots like this, with a sharp knife I cut triangular blocks along the entire length (about five bars at regular intervals), and then cut into thick slices.

Tear the boiled chicken into fibers or chop it finely, mix with the remaining carrots, fill the form for jellied chicken about half.

Peel the sweet bell pepper from pulp and seeds, chop finely. Cut the leeks (white part) into rings, cut celery stalks into thin slices, chili into rings. Blanch the vegetables in chicken broth for about 3 minutes. Vegetables should not be soft, they need to be boiled until al dente to crunch.

Put the vegetables on the chicken layer, mix the remaining broth and broth with diluted gelatin, fill the form to the brim.

Leave the chicken aspic with leeks and bell peppers at room temperature until it cools completely, and then put it in the refrigerator for several hours. When the chicken aspic has solidified well, we put the form in hot water for a few seconds, and then turn it over on a plate - the aspic will easily separate from the walls and turn into an attractive part to the guests' eyes.

Jellied chicken with leeks and bell peppers is ready. We decorate the dish with fresh herbs and eat with pleasure!