4 chicken thighs and 4 breast pieces (1.2 kg) without skin
1 tablespoon of salt
1 medium onion (100 g), cut into four pieces
3 cloves of garlic
1/2 cup of vinegar (120 ml)
1 teaspoon of ground cinnamon
1/2 teaspoon of black pepper
1/3 cup of grated Parmesan cheese (60 g)
1/2 cup of oil (120 ml)
1 cup of water (240 ml)
For the puree
1 kg of avocado without skin, cut into 3 cm cubes
2 cups of water (480 ml)
1 tablespoon of salt
4 chicken thighs and 4 breast pieces (1.2 kg) without skin
1 tablespoon of salt
1 medium onion (100 g), cut into four pieces
3 cloves of garlic
1/2 cup of vinegar (120 ml)
1 teaspoon of ground cinnamon
1/2 teaspoon of black pepper
1/3 cup of grated Parmesan cheese (60 g)
1/2 cup of oil (120 ml)
1 cup of water (240 ml)
For the puree
1 kg of avocado without skin, cut into 3 cm cubes
2 cups of water (480 ml)
1 tablespoon of salt
In a bowl, season the chicken with salt. Reserve
In a blender, combine the onion, garlic, and vinegar and blend until smooth (approximately 1 minute)
Add the cinnamon, black pepper, Parmesan cheese, and oil and blend again to obtain a homogeneous mixture (approximately 1 minute)
Transfer to a large pot, add the reserved chicken and cook over high heat with the lid on, stirring occasionally with a wooden spoon, until boiling (approximately 1 minute)
Reduce the heat to low and cook, stirring occasionally and adding water as needed, until the chicken is tender (approximately 40 minutes)
Prepare the puree: while the chicken is cooking, combine the avocado and water in a medium pot and cook over high heat, stirring occasionally, until boiling (approximately 2 minutes)
Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the avocado is tender (approximately 30 minutes)
Drain the water from the avocado
Pass through a food mill or blender into a medium bowl
Season with salt
Transfer to a serving dish
Arrange the chicken over the avocado puree
Serve immediately
690 calories per serving
