Reina Pepiada Torta (Chicken Avocado Sandwich)

• 1 pound chicken thighs (about 5 small thighs)
• 1 white onion, small diced
• 2 garlic cloves, minced
• 1 cup fresh corn kernels
• 3 ripe Hass avocados, peeled and flesh scooped out
• 2 limes, zested and juiced
• Teaspoon Freshly ground black pepper
• Kosher salt, to taste
• Olive oil
• 2 tablespoons chopped cilantro, for garnish
• 4 torta rolls

1. Preheat oven to 375F. On a lined baking sheet add the chicken thighs and drizzle olive oil, salt and pepper on it, making sure that every piece gets well coated. Bake for about 35 minutes, or until the thighs are completely cooked through. Let it rest until the meat comes to room temperature and then shred it into bite sized pieces.
2. On medium heat add olive oil to a saute pan. Add the onions, garlic and corn kernels with a pinch of salt, and saute until the onion and corn both start getting light brown at the edges. Set aside and let it cool to room temperature.
3. In a big bowl add the avocado flesh and the zest and juice of the limes. Mash it into a smooth paste with a fork. Add the cooled shredded chicken and the cooled onion and corn mixture and mix well. Check for seasoning and add salt and pepper as needed. Add the chopped cilantro and mix one more time. The sandwich filling is done!
4. To serve, slice the torta down the middle, lightly toast it and then pile on the chicken avocado filling in the middle. Enjoy!

chicken, white onion, garlic, fresh corn kernels, avocados, freshly ground black pepper, kosher salt, olive oil, cilantro, rolls

Taken from food52.com/recipes/17940-reina-pepiada-torta-chicken-avocado-sandwich (may not work)