Tender chicken and spicy rice pair especially well with the rich, buttery texture of the avocado. Serve the tomato salad platter with chopped green onions and cilantro.
It is necessary
- - 0.5 cups of rice;
- - 300 g chicken breast fillet;
- - 1 onion head;
- - 2 cloves of garlic;
- - a tomato;
- - 100 g of canned or frozen corn;
- - 4 ripe avocados;
- - 50 g of cheddar cheese;
- - 1 teaspoon of chili paste;
- - 2 tbsp. tablespoons of chopped cilantro or parsley;
- - 2 tbsp. tablespoons of vegetable oil;
- - freshly ground black pepper and salt.
Instructions
Step 1
Finely chop the onion, garlic and tomato into separate bowls.
Step 2
Place the rice in a saucepan with a quarter cup of cold water and a pinch of salt. Bring to a boil, stir, cover and simmer for 10-12 minutes over low heat, until rice is tender and absorbs water.
Step 3
Cut the chicken into small, even cubes. Heat half the oil in a skillet and sauté the onions and garlic in it for 2 minutes, until tender. Remove them from the pan. Add the remaining oil and fry the chicken until golden brown on all sides.
Step 4
Preheat oven to 170 degrees. Remove skillet from heat and stir in rice, onion, garlic, tomato, corn and chili paste, stirring occasionally. Also add cilantro or parsley, stirring occasionally. Cut the avocado in half and remove the pit. Using a small spoon, take out the avocado pulp, leaving some around the edges. Try not to break the walls. Add the pulp to the rice mixture. Season with salt and pepper.
Step 5
Spoon the rice mixture into the boats and place in a shallow heat-resistant dish. Chop the cheese finely and sprinkle it on top of the boat. Bake for 5-10 minutes, until cheese is melted and golden brown. The dish is ready to serve.
