recipe

CORN AND COCONUT BASKETS TOPPED WITH CHICKEN AND AVOCADO

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2/3 hours

icon-cook

8/10 minutes

INGREDIENTS

BASKETS

– 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

Topping:
– 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

PREPARATION

1

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.

2

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.

3

Deep fry in enough hot oil until they get a golden brown color. Remove and drain over absorbent paper.

4

In a frying pan, sauté garlic and chives in olive oil.

5

Add the chicken and cook for 5 minutes. Pour in the cream and cook for 2 more minutes.

6

Remove from the pan and mix with the avocado.

7

Stuff each basket with chicken and serve

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