Pollo adobo & cheesy avocado

1. Cut the chicken thighs into small pieces.
2. Fry until crispy in oil and glaze with some of the adobo marinade.
3. Cut the wraps into round shapes.
4. Spray some pan coating on them.
5. Make a cut and shape them into cups.
6. Place these in baking molds and bake until crispy in the oven at 180°C for about 15 minutes.

1. Heat cooking butter and sauté the celery, carrot, onion, garlic, and pointed pepper until translucent.
2. Add the rice, tomato paste, and chipotle and briefly fry together.
3. Gradually add the warm broth, little by little, until the rice is cooked (about 25 minutes).

Mix the guacamole and burratina with lime juice, red chili, and coriander into a coarse cream.

1. Spoon some chipotle rice into a bowl.
2. Place the tortilla bowl inside.
3. Fill with iceberg lettuce and the adobo chicken.
4. Garnish with the cheesy avocado.