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  • Writer's pictureEric LeVine

Torn Chicken with Spicy Tabasco Tomato Confit and Celery Chips

Ingredients/Torn Chicken 1 lb boneless, skinless chicken breasts 2 cups tomato juice 1 cup chicken stock 2 stalks celery, roughly chopped 1/2 medium red onion, chopped 1 tsp red pepper flakes Method/Torn Chicken Clean any excess fat from chicken breasts. Pour the tomato juice and chicken stock into a pot and add half the chopped celery and onions. Place the chicken breasts into the pot, then cover with the remaining celery and onion, plus the pepper flakes. Cook over a medium flame for 20 minutes or until the chicken can be shredded with a fork. Remove the chicken from the pot and shred while still hot, then set aside to cool. Ingredients/Spicy Tabasco Tomato Confit 12 pear tomatoes 1 red onion, diced 2 tsp Tabasco sauce 1/4 bunch cilantro, chopped 1/4 cup tomato juice 2 tsp honey 1 tsp red pepper flakes 2 tsp olive oil

Method/Spicy Tabasco Tomato Confit Heat the oil in a pan and cook the onions until clear and translucent, about 6 minutes. Remove seeds from plum tomatoes and dice into 1/4- inch pieces. Add onions and cilantro to tomatoes, then add tomato juice, honey and pepper flakes. Simmer over low flame for 15–20 minutes until mixture is reduced, then remove from flame and cool. The confit should be thick and pliable. Ingredients/Celery Crisps 2 celery stalks kosher salt Method/Celery Crisps Slice the celery into 1/8-inch slices and sprinkle with salt. Dry in a dehydrator for 7-10 hours until crisp. Assembly Put enough torn chicken in each spoon to make one bite. Top the chicken with a 1/2 tsp of Tomato Confit and then sprinkle with 2 pieces of dried celery just before service.

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