Ingredients
For the pulled chicken:
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Chicken Thighs, Skin on and Boneless 1 kg
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KNORR Professional Mixed Peppercorn Puree 750g 15 g
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Vegetable oil 40 ml
For the avocado:
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Lime juice 10 ml
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Avocado 352.94 g
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Seasoning (salt+pepper) 2 g
Preparation
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For the pulled chicken:
- 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.
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For the avocado:
- Destone and scoop flesh from avocados.
- Cut into small dice.
- Combine with lime juice and HELLMANN's Real Mayonnaise.
- Season to taste.
