Pulled Chicken and Avocado Sandwich

Name: Pulled Chicken and Avocado Sandwich
Ingredients: 20.0g KNORR Professional Garlic Puree 750g; 1.0kg Chicken Thighs, Skin on and Boneless; 15.0g KNORR Professional Mixed Peppercorn Puree 750g; 40.0ml Vegetable oil; 10.0ml Lime juice; 352.94g Avocado; 2.0g Seasoning (salt+pepper); 100.0ml HELLMANN'S Real Mayonnaise 5L

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www.unileverfoodsolutions.co.uk

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Servings: 10

Author : Unilever Food Solutions

spring poultry pub food

Ingredients

Remove All · Remove Spices · Remove Staples

20.0 grams KNORR Professional Garlic Puree 750 grams1.0kg Chicken Thighs, Skin on and Boneless15.0 grams KNORR Professional Mixed Peppercorn Puree 750 grams40.0 milliliters Vegetable oil10.0 milliliters Lime juice352.94 grams Avocado2.0 grams Seasoning (salt+pepper)100.0 milliliters HELLMANN'S Real Mayonnaise 5L

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Instructions

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Step 1

Rub the chicken thighs in KNORR Professional garlic puree, mixed herb puree and mixed peppercorn puree. Ensuring you get under the skin. Add vegetable oil, place in covered gastro tray and cook in combi oven for 2 hours at 140c. Leave to cool slightly. Remove skin and pick meat. Chill.

Step 2

Destone and scoop flesh from avocados. Cut into small dice. Combine with lime juice and HELLMANN's Real Mayonnaise. Season to taste.