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Chicken in Avocado Boat Shells Recipe

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This recipe for Chicken in Avocado Boat Shells is from Home Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice, uncooked
¼ cup Green Onion Tops, chopped
2 cups Chicken Broth
1½ cups Chicken, cooked and diced
2 avocados
¼ tsp. Salt
¼ tsp Hot Sauce
3 tbsp. Lemon Juice
¼ cup Tomatoes, chopped
⅛ cup Green onions, chopped
¼ tsp Garlic Powder
Directions:
Directions:
Bring rice, onion, broth, and chicken to a boil. Simmer 15 minutes or until rice is tender and broth is absorbed. Halve and seed avocados. Scoop out pulp and mash well. Mix in remaining ingredients. Spoon chicken rice mixture into avocado shells. Top with avocado mixture.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Other Suggestions:

Puree with lemon juice, garlic, a little oil, and a seeded and chopped hot serrano or jalapeno pepper for guacamole to use as a sauce or dip

Mix pieces with grapefruit sections and vinaigrette for a salad.

Avocados come in several varieties from large smooth green skinned (generally from Florida and available in the late summer and fall) to small dark rough skinned (generally from California available in the spring and early summer). All darken in skin color as they ripen. Store at room temperature until the avocado yields to gentle pressure. Then refrigerate or serve.

 

 

 

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