STEP 1/9
Burn the skin of the paprika, wrap it with a wrap, store it for 30 minutes, wash it in cold water, and peel it off.
STEP 2/9
Cut the peeled paprika into desired sizes, add thyme, salt, and extra-verged olive oil and cook over low heat for 20 minutes.
STEP 3/9
Remove the skin and seeds of the avocado, add lime juice, extra-vergine olive oil, and salt, and grind them with a blender. (Grind the particles thickly so that they can be seen.)
STEP 4/9
Remove the fat from the chicken leg meat, put a cut on the flesh, and pat it evenly. Place a sheath on the shell to prevent contraction. (Remove any tendons if present.)
STEP 5/9
Marinate the trimmed chicken legs for 30 minutes using salt, pepper, thyme, and extra-vergine oil.
STEP 6/9
Heat the pan, grill the chicken leg meat, cut it, and prepare it.
STEP 7/9
Cut both ends of baguette bread and cut diagonally to make room for ingredients.
STEP 8/9
Spread guacamole on bread, add jalapeno and chicken leg steak, and sprinkle pepper.
STEP 9/9
Finish with paprika beans in the sandwich.