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Cuban Chicken Mousse recipe

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez


2 Tbsp unflavored gelatin
1/2 cup water
2 cups hot chicken broth
1 tsp salt (or to taste)
1/8 tsp pepper (or to taste)
1 tsp paprika
1 Tbsp grated onion
2 cups cooked chicken pieces, torn up hash-like in small pieces
1/2 cup celery, chopped in small pieces
1/4 cup green bell pepper, chopped in small pieces
1 cup cream, whipped to peaks

Soak the gelatin in the water for a few minutes. Add the hot broth and stir until gelatin is dissolved. Add the salt, pepper, paprika and onion. Place in refrigerator until it starts to gel. Add the chicken pieces, celery, bell pepper, mixing well. Fold in the whipped cream, carefully.

Pour into a greased mold (Sonia's Note: Pam or any other vegetable spray is ok) Refrigerate until firm. Serve with mayonnaise over lettuce or other greens such as watercress or escarole leaves, and sliced tomatoes.

Sonia's Note: I like to make a watercress mayonnaise to serve with Salmon or Chicken Mousse.  You can make your own mayo in a food processor or blender and with the motor still running, add a bunch of clean watercress, stems and all.

Or put some store bought mayo in the blender or processor and add the watercress.


Serves 6




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