Torn Chicken with Spicy Tabasco Tomato Confit and Celery Chips


Torn Chicken with Spicy Tabasco Tomato Confit and Celery Chips


With the holidays here, and all sorts of parties going on, enjoy this simple but fun appetizer with your friends and family.

Easy. Simple. Done.

Fire it up!!!

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.


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.

Chef Notes

If you don’t have a dehydrator, put the celery slices on a sheet pan and keep in a 125o oven for 20 minutes, then turn the oven off and keep them in the closed oven for 8 hours, until they are crisp.


Braised beef brisket or slow-roasted pork loin can
be substituted for the chicken. To change the flavor profile completely—and to upscale the item, use butter-poached shrimp, scallop or lobster.

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