To prepare this delectable chicken paste, boil chicken breasts or thighs with aromatics to impart flavor to the meat, then drain and shred. Combine the shredded chicken with bell peppers, celery, red onion, pimento peppers, scallions and a hint of brown sugar and mayonnaise for balance. This recipe yields enough filling for approximately 30 puff pastries (see recipe above) as well as a few sandwiches.
Rinse chicken cutlets with a mixture of lemon juice and water, then drain. Place chicken in a saucepan with water, green seasoning, thyme, salt and peppercorns. Boil until fully cooked (approximately 10 minutes), then drain reserving liquid if you wish. Alternatively, pre-cooked leftover baked chicken may be used.
Transfer the chicken to a food processor and pulse until fine. To save on prep time, at this point you may also roughly chop the seasonings and add along with the chicken in the food processor and process until smooth. Alternatively, shred or chop using a knife until fine.
Remove to a bowl and add the remaining ingredients for the paste. This option allows for texture from the chopped ingredients.
Mix thoroughly until combined and adjust salt and pepper levels according to personal preference.
Notes
Nutrition was calculated based on 30 servings as a filling for chicken puffs.