Chicken tostadas with cilantro and piquillo peppers

Chicken tostadas with cilantro and piquillo peppers

Course Appetizer, Snack


  • 6 Bread slices
  • 9 oz sliced ​​chicken breast
  • 2 Iberia Sazon with Coriander and Annatto
  • 1 oz Coriander leaves
  • 4 oz Piquillo peppers Iberia
  • 4tbsp Extra Virgin Olive Oil Iberia Premium
  • 1 avocado
  • 3 oz Lemon Juice Iberia


  • Start by cutting the chicken slices into strips.Create a marinade by tossing the chicken strips into a large bowl with 2 Tbsp. Iberia Premium Olive Oil and 2 tbsp. Iberia Sazon With Coriander and Annatto.Add 3 oz. lemon juice and let the chicken rest in the fridge for 25 minutes.Cut the avocado in half and scoop out the seed, then remove the skin and cut the avocado flesh into thin slices.Spray with 1 oz. lemon juice to prevent the avocado from browning.chop 4 oz. chili peppers finely and keep aside.Pour 2 tbsp. of olive oil in a skillet and heat over medium-high heat.Mix in the chicken and sauté for 6 minutes.Meanwhile, chop the coriander leaves and pour half into the pan.Toast the slices of bread and spread the chopped red piquillo peppers on each slice.Arrange the avocado slices on top, then add the chicken.Serve garnished with chopped coriander leaves.

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