– 1 ½ cups of P.A.N. pre-cooked white corn meal.
– 2 ½ cups of water
-Salt to taste
– 1 tablespoon of corn oil
– ½ cup of shredded coconut
– Oil for frying
– 2 tablespoons of olive oil
– 2 garlic cloves finely chopped
– 1 piece of finely chopped chives
– 2 chicken breasts cut in small cubes
– 1 cup of diced avocado
– ¼ cup of milk cream
– Salt and pepper to taste
In a bowl, combine water, salt and oil. Gradually add the P.A.N. Pre cooked White Corn Meal and the grated coconut. Mix until you obtain a homogeneous dough.
Split the dough into 16 identical portions and roll into small balls. Then, use your fingers to make a small hole in the center of the dough and shape it into a basket.
Deep fry in enough hot oil until they get a golden brown color. Remove and drain over absorbent paper.
In a frying pan, sauté garlic and chives in olive oil.
Add the chicken and cook for 5 minutes. Pour in the cream and cook for 2 more minutes.
Remove from the pan and mix with the avocado.
Stuff each basket with chicken and serve
CORN AND COCONUT BASKETS TOPPED WITH CHICKEN AND AVOCADO
CHOCOLATE CAKE (GLUTEN FREE)