INGREDIENTS:
enough sesame oil
6 potatoes, with skin
to taste of salt
to taste pepper
2 tablespoons olive oil, for the filling
1/2 cups red onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
1/2 cups celery, in cubes, for the filling
1 cup tomato, in cubes, for the filling
2 cups of chicken, cooked and shredded for the filling
1 teaspoon cumin, powder, for the filling
2 tablespoons serrano chile, in cubes, for the filling
1/4 cups coriander, finely chopped, for the filling
1 tablespoon mint, finely chopped, for the filling
to taste of salt
to taste pepper
1 bag of Spring Salad
enough of jocoque, to accompany
enough fine herbs, to decorate
Preparation:
Preheat the oven to 200 °C.
On a square piece of aluminum foil pour a little sesame oil, place a potato, season with salt and pepper, pour a little more oil and wrap in aluminum until covered.
Repeat with all the potatoes.
Place the potatoes wrapped in aluminum on a tray and bake for 40 minutes, at 200 °C.
While the potatoes are baked, prepare the filling.
In a pan with hot olive oil, fry the onion and garlic until they become transparent, add the celery, tomato, shredded chicken, cumin, serrano chile, coriander and mint; season with salt and pepper, and cook for 8 minutes. Remove from heat.
Once the time for baking the potatoes has passed, remove from the oven, cool the potatoes slightly and remove the aluminum foil, cut the potatoes making an opening lengthwise, make a hole large enough to fill.
If you wish, you can use the leftover potato to include it in the chicken filling.
Fill the potatoes with the help of a spoon, add jocoque and fine herbs and place them on a bed of Spring Salad.