This website uses cookies so that we can offer you the best possible customer experience. LThe data from these cookies is stored in your browser and helps your browser to better analyze and recognise you when you return to our online store or to find out which pages or sections of our website you find most interesting and why.
2/3 hours
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
OTHER RECIPES
PERFECT FLUFFY PANCAKES
10 min
AREPA DE CHOCLO
25 minutes
CORN AND COCONUT BASKETS TOPPED WITH CHICKEN AND AVOCADO
2/3 hours