Avocados are native to Central Mexico, and are now cultivated in many tropical and Mediterranean climates around the world. The Spanish call them aguacates, from the word “ahuacacahuitl” and brought them to Spain and introduced them to the rest of Europe around 1600. Avocados are cultivated on the Iberian Peninsula only in certain areas of Malaga and Granada, although they are also cultivated in the Canary and Balearic Islands. Even though production on the Spanish mainland exceeds 50,000 tons annually, almost three quarters of the production is exported to other parts of Europe. The typical Spaniard has only recently "discovered" this buttery fruit, and begun to use it in their modern diet.
Avocados are generally available year-round, and make a great addition to salads. This simple recipe can be made from canned cooked chicken, or from leftover roasted chicken. Chop or flake chicken, mix with mayonnaise and paprika, then stuff into avocado halves. Garnish with strips of roasted red pepper for color.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 Servings
- 2 cups cooked chicken, flaked*
- 2 Tbsp Spanish paprika
- 1/4 tsp salt
- black pepper to taste
- 2 ripe, but firm avocados
- 4 strips of roasted red pepper
*Use canned, cooked chicken and be sure to drain thoroughly. This is a good recipe for using leftover roast chicken. If using roasted chicken meat, remove all skin and fat, then flake or shred with your hands.
Chop or pull apart cooked chicken into small bite-sized pieces.
Prepare chicken stuffing. Cut chicken into a small mixing bowl and add a few tablespoons of mayonnaise, Spanish paprika, salt and pepper. Mix thoroughly. If it is not moist enough, add another tablespoon of mayonnaise. Adjust salt and pepper to taste.
Prepare Avocados. Cut avocados in half lengthwise and carefully remove the large seeds. Mound the chicken mixture into the four avocado halves. Decorate the top of each with a strip of roasted red pepper, if desired. Serve on a bed of shredded lettuce, and accompany with fresh slices of rustic bread.
Tip: For help with removing the avocado seed, watch How to Prepare an Avocado Video.
Avocado halves can be stuffed with cooked salmon or peeled, cooked shrimp, instead of chicken. Adjust the amount of Spanish paprika to your taste, and add a teaspoon of capers for a tangy flavor.
More Spanish Avocado Recipes
Below is a short list of modern Spanish salad recipes, which incorporate fresh avocados.