La Herencia® Pollo Asado Zucchini Bowl

La Herencia^® Pollo Asado Zucchini Bowl

Ingredients for Pollo asado

1 package of La Herencia^® Pollo Asado package
8-10 round zucchini (based on size)
Water
1 tablespoon olive oil
2 tablespoons butter
2 ½ diced garlic cloves
1 white onion chopped
salt and black pepper to preference
red pepper flakes (optional)
1 teaspoon of paprik
½ cup of chicken broth
1 tablespoon chicken bouillon
¼ cup of heavy cream
1 cup mozzarella cheese
1 ½ tablespoon parsley

Instructions for pollo asado

In a medium pot with boiling water, place round zucchini for 12-15 minutes to steam. Then remove medium round zucchini from the pot and drain water.

In a cooking pan, add 1 tablespoon of olive oil, La Herencia^® Pollo Asado and cook for 20 minutes at 165°. Remove Pollo Asado from pan and finely chop La Herencia^® Pollo Asado in thin 1-inch cubes. Next, add butter, garlic, and onion to pan to sauté before adding meat.

Once zucchini is cooled down, cut the top of the zucchini, remove the zucchi ni filling and transfer to a plate. Mix everything together in pan with Pollo Asado, adding zucchini filling, salt and black pepper, red pepper flakes, paprika.

Combine all ingredients by stirring. Add chicken broth, chicken bouillon, heavy cream, ½ cup of mozzarella cheese, and parsley. Allow pan to simmer for 5 minutes.

Fill medium round zucchini with stuffing in an oven pan, cover with rest of mozzarella. Bake zucchini bowls for 10 minutes to 350°F and Enjoy!