This recipe comes from a Colombian lady I work with. Her name is Claudia and she is known to make the best Colombian dishes in the whole company. Father loves it when she brings lunch for him. On Monday she brought this Turron de Pollo from her son’s birthday party last Saturday and she mentioned this dish is typical where she is from Santa Rosa, Colombia. Claudia verbally gave me this recipe and didn’t have any specific measurements to it…..I’m all about measurements. She would say “I added a little bit of this and that and I think it was a cup or 1/2?”. It’s quite amazing how she can just eyeball the ingredients and come out with something delicious. I changed the recipe to make it my own by adding red pepper, celery, pieces of pineapple, chicken, and no flavor gelatin. She used pineapple flavor gelatin, carrots, peas, chicken, and pork. Just shows how you can make this terrain with whatever flavors you like!
Makes for 8-10 Servings
- 4 Skinless Chicken Breasts, cubed
- 1 Tbsp Garlic Paste
- 1 Chicken Flavor Bouillon (tablet) MAGGI
- 2 Tbsp Salt
- 1 Tsp Pepper
- Water, 1 Cup for gelatin and some for cooking chicken
- 1 Small Red Pepper, chopped small
- 1 Tall or 2 Small Celery Stalks, chopped small
- 1 8 oz. can (small) Crushed Pineapple, juices drained
- 1 8 oz. can (small) Sliced Pineapple, juices drained, sliced in half (for garnishing)
- 1 No Flavor Gelatin Packet
- 3/4 Cup Heavy Cream
- 1/2 Cup Mayonnaise
- PAM or butter, for pre-greasing 9×5 in. loaf pan
In a pot put in the cubed chicken, garlic paste, 1 Tbsp of salt, the tablet of MAGGI, and fill water about a centimeter above chicken pieces. Stir to combine flavorings. Bring to a boil and cook chicken completely.
Once chicken is completely cooked through, reserve 3 Tbsp of the cooking juices/water and drain the rest. Ground chicken in a food processor/blender with the reserved cooking juices/water. Should look like the 2nd picture. Completely ground.
Add in the mayonnaise and heavy cream with the all ready ground chicken and pulse/blend till pureed and everything is well incorporated. Leave that alone/Set aside for a bit in the food processor/blender.
Start by boiling water about 1 cup. Open the packet of gelatin and put it in a cup or bowl and once water has come up to a boil pour it in the cup/bowl that has the gelatin powder and stir to combine. So while pulse/blending the chicken mixture, drizzle in slowly the gelatin water until well incorporated.
Then pour the chicken mixture in a large bowl and mix in the chopped vegetables, crushed pineapple, the other tbsp of salt, and pepper. Pour it all in the pre-greased 9×5 in. loaf pan and cover with plastic wrap. Refrigerate for a minimum of 3 hours or more, until it is stiff enough to unmold. It would be better to let it harden the night before or the whole day.
This terrain is a great appetizer for parties/gettys or for a light lunch the next day.