Tacoshells au gratin with fiery chicken

Name: Tacoshells au gratin with fiery chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 1 red pepper; 1 Roman salad heart; 150 g Cheddar cheese; 2 TABLESPOONS Sunflower oil; 2 TEASPOONS Sambal Oelek; 5 TABLESPOONS Lime juice; 1 ripe avocado; 1 pack of Taco shells (12 pieces; 135 g); 7-10 Tbsp Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
1 red pepper
1 Roman salad heart
150 g Cheddar cheese
2 TABLESPOONS Sunflower oil
2 TEASPOONS Sambal Oelek
5 TABLESPOONS Lime juice
1 ripe avocado
1 pack of Taco shells (12 pieces; 135 g)
7-10 Tbsp Oil

Directions

1
Wash the meat, dab dry and season all around with salt and paprika. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour
2
Clean, wash and chop the peppers. Clean, wash and cut the salad into strips. Coarsely grate cheese. Pluck the meat from the chicken legs
3
Heat the oil in a pan and fry the chicken meat for about 10 minutes, turning it over. Season with Sambal Oelek and 4 tablespoons lime juice. Cut the avocado in half, remove the core, remove the flesh from the skin, dice and sprinkle with 1 tbsp lime juice
4
Pour prepared ingredients into tacoshells, place them in the oiled fat pan of the oven and sprinkle with cheese. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-10 minutes. Delicious with sour cream