Ingredients
- 1 tbs mexican poultry seasoning (or AMC Intenso)
- pepper
- coriander powder
- 3 tbs peanut oil
- 4 chicken thigh
- 1/2 mango
- 1 avocado
- 1 lime
- 1 red bell pepper
- 1 red onion
- 1 clove of garlic
- 2 small red chili
- 1/2 bunch coriander
- 12 taco shells
- 150 g grated cheddar cheese
Preparation
1. Mix the spices and oil in a shallow bowl. Cover the chicken thighs with it.
2. Place the small pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, place the chicken thighs inside with the skin facing up and roast until the turning point is reached.
3. Put the pot in the inverted lid, place the Navigenio overhead, switch to low level, bake for approx. 30 minutes.
4. Peel the mango and avocado, pit and finely dice. Squeeze out the lime and stir into the mango and avocado mixture.
5. Clean and finely dice the bell pepper. Peel and finely cut the onion and garlic. Chop the chilies and coriander, add everything to the mango mixture.
6. At the end of the baking time, let the chicken thighs cool slightly. Remove the skin, strip the meat off the bones, cut into small pieces, also stir in.
7. Distribute the filling among the taco shells, sprinkle cheese over top. Place half of the tacos in the Softiera insert.
8. Heat the large pot on level 6 up to the roasting window, place the pot in the inverted lid and place the Softiera insert inside it. Place the Navigenio overhead, switch to high level, gratinate for approx. 3 minutes. Gratinate the rest of the tacos in the same way.
This recipe has been tested and approved by AMC.
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