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Ingredients
Ingredients
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Instructions
- Start by cutting chicken slices in strips.
- Create a marinade, tossing the chicken strips in a large bowl with 2 tbsp. of Iberia Premium Olive Oil and 2 tbsp. of Iberia Sazon Con Culantro y Achiote.
- Add 3 oz. lemon juice and let the chicken rest in the fridge for 25 minutes.
- Cut the avocado in half and take out the seed, then remove peel it and cut the avocado pulp into thin slices.
- Spray with 1 oz. lemon juice to prevent the avocado from getting dark.
- Chop 4 oz. pimiento peppers finely and keep by side.
- Pour 2 tbsp. of olive oil in a pan and heat it over medium to high heat.
- Toss the chicken in it and stir fry for 6 minutes.
- In the meantime chop the coriander leaves and throw half of it in the pan.
- Toast the bread slices and spread the red chopped piquillo peppers on each slice.
- Lay the avocado slices on top and then add the chicken on it.
- Serve garnished with chopped coriander leaves.