Venezuelan Chicken & Avocado Filling (Reina Pepiada)
Serves
8
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
1.3 lbs (600 g) boneless skinless chicken breast
1 small onion (sliced) + 1 extra onion (finely chopped)
salt & black pepper, to taste
water (enough to cover the chicken by 1 to 2 inches)
2 ½ ripe avocados
3 cloves garlic, minced
0.5 oz (15 g) cilantro, chopped
1 tbsp mayonnaise
2 tbsp lime juice
Nutrition
(Per Serving)
Calories
208
Fats
12 g
Protein
18 g
Carbs
7 g
Instructions
- To poach the chicken, place the chicken breast, sliced onion, a pinch of salt, and black pepper into a pot. Cover with water by an inch or two. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes until the chicken is cooked through. Remove the chicken from the pot and set it aside to cool.
- Mash the avocados in a large bowl, then add the minced garlic, chopped onion, cilantro, mayonnaise, and lime juice.
- Shred the cooled chicken and add it to the avocado mixture. Season with additional salt and black pepper to taste. Mix well to combine.
- Cover and refrigerate the chicken and avocado filling until ready to use.