Put the chicken in a pan with 4 cups of water, the carrot, celery, leek and a pinch of salt. Bring to boil then reduce the heat, cover and simmer for 30 minutes.
Remover the chicken from the stock and let it cool, the shred the meat finely into a bowl and mix it with mayo.
Halve the avocados, remove the stones (pits) and peel them. Remove a small slice from the bottom of each half to stop it from rolling.
Place an avocado half on individual serving plates. Sprinkle generously with salt and stuff with the chicken mixture. Garnish each witholives and strips of red bell pepper and serve immediately.
Originally Submitted
12/31/2011
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