Coriander Chicken and Piquillo Peppers Toasts Recipe
Start by cutting chicken slices in strips.
Create a marinade, tossing the chicken strips in a large bowl with 2 tbsp. of Iberia Premium Olive Oil and 2 tbsp. of Iberia Sazon Con Culantro y Achiote.
Add 3 oz. lemon juice and let the chicken rest in the fridge for 25 minutes.
Cut the avocado in half and take out the seed, then remove peel it and cut the avocado pulp into thin slices.
Spray with 1 oz. lemon juice to prevent the avocado from getting dark.
Chop 4 oz. pimiento peppers finely and keep by side.
Pour 2 tbsp. of olive oil in a pan and heat it over medium to high heat.
Toss the chicken in it and stir fry for 6 minutes.
In the meantime chop the coriander leaves and throw half of it in the pan.
Toast the bread slices and spread the red chopped piquillo peppers on each slice.
Lay the avocado slices on top and then add the chicken on it.
Serve garnished with chopped coriander leaves.