Here’s another another guest post by my favorite baby brother, Chef Hans. He’s all grown up and doing complicated business things beyond my pay grade.
Hi everyone, I’m back again with another guest post, and I’m excited to bring y’all my chicken stuffed avocados!
As a finance major at UT Austin, part of studying business and training for Wall Street is doing stock pitch competitions. My last stock pitch was particularly exciting since I found the stock that my team ended up pitching.
So for Chef Uy’s portfolio-savvy audience, I’m sure you’re all very curious on the winning stock? Was it a tech start-up destined to be the next Apple or an advanced drug company curing cancer? Nope …. it was an unassuming avocado producer called Calavo Growers. To illustrate how good stock picking is done, here is an in-depth, jargon-filled excerpt from my team’s decision-making process.
Chef Hans: Guys, I think we should pitch Calavo Growers. They grow avocados.
Teammate 1: So if we pick this stock, we’ll make an entire PowerPoint decorated with a bazillion avocados??
Teammate 2: DUDE, I’M SO DOWN TO PITCH THIS COMPANY!!!
Okay, we actually did a lot more work than that. Our team spent many late nights in the finance lab slaving away in front of Excel and Bloomberg terminals. Thankfully, all our hard work paid off because my team won, so we’ll move on to New York this April for a national stock pitch!
Naturally, I had to cook something scrumptious with avocados. I decided on this recipe (adapted from Fed and Fit) because it uses some of my favorite ingredients, coconut milk and lime, and it’s really easy to make. I used up every avocado in Mom’s fridge, but it was totally worth it. 😀
Chicken Stuffed Avocados
2-3 chicken thighs
4 garlic cloves
1 can coconut milk
½ tablespoon cumin
½ tablespoon chili powder
2 teaspoons salt
1 teaspoon pepper
½ cup chopped cilantro
3 limes, juiced
Sautee the garlic with the olive oil in a wide base pan until the garlic is browned. Season the chicken with a pinch of the salt before sautéing each side on the pan over medium/high heat for about 2 minutes. Pour enough chicken broth into the pan to just cover the thighs, then put a lid on the pad and simmer for 20 minutes. Remove the chicken and shred using two forks. Add the cumin, chili powder, salt, and black pepper to the chicken and stir together.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper. Halve the avocados and remove avocado seeds. Stuff each of them with the chicken and then bake on the sheet for 5 minutes.
For the cream sauce, stir the can of coconut milk with the lime juice and cilantro. Drizzle the sauce on the avocados once they come out of the oven. Enjoy!