Pollo crujiente con aguacate

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Pollo crujiente con aguacate. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pollo crujiente con aguacate is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it's quick, it tastes delicious. They are fine and they look fantastic. Pollo crujiente con aguacate is something which I've loved my entire life.

Many things affect the quality of taste from Pollo crujiente con aguacate, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pollo crujiente con aguacate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pollo crujiente con aguacate is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pollo crujiente con aguacate estimated approx 30 min.

To get started with this recipe, we must prepare a few ingredients. You can have Pollo crujiente con aguacate using 19 ingredients and 3 steps. Here is how you cook that.

#pollo #aguacate

Ingredients and spices that need to be Make ready to make Pollo crujiente con aguacate:

1. Para la base de aguacate mezclar:
2. 1 aguacate pelado y machacado
3. 1/2 pimiento rojo picado
4. 1/2 cebolleta picada
5. 1 chile picado
6. Zumo 1 lima
7. Sal
8. Para el pollo:
9. 2 pechugas
10. 1 cdta cada ➜ canela, comino polvo, cilantro molido, pimentón picante
11. y jengibre molido
12. 1/2 cdta ➜ cardamomo, nuez moscada y pimienta
13. 1 ajo majado
14. Zumo 1 limón
15. Aceite de oliva
16. Sal
17. 2 cdas Panko
18. 2 cdas sésamo
19. 1/2 cebolla morada

Instructions to make to make Pollo crujiente con aguacate

1. Mezclar todas las especias, el ajo y la sal en un bol, junto con el zumo de limón y el aceite de oliva. Untar las pechugas y dejar marinar en la nevera. mínimo 1/2 h. Mezclar el panko con el sésamo y empanar bien las pechugas. Freír en abundante aceite
2. La cebolla la cortamos en rodajas y la ponemos 15 minutos en una mezcla de agua helada con 1 cda de vinagre blanco
3. Primero ponemos la base de aguacate, unas rodajas de cebolla, el pollo y acabamos con rodajas de cebolla

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