Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boneless chicken breast

  2. 2 tablespoons 30ml Salt

  3. 2 tablespoons 30ml Granulated garlic

  4. 1 cup 62g / 2 1/5oz Chopped yellow onion

  5. 3 Water

  6. 4 cups 640g / 22oz Cooked rice (white or Spanish)

  7. 3 Avocados

  8. 3 Limes or lemons

  9. 3/4 cup 177ml El Matador Pico de Gallo - (see recipe)

  10. 1/4 cup 59ml El Matador Special Sauce (to 3/4 cup) - (see recipe)

  11. 4 Round tortillas - (6" dia) - cut 2" strips, And fried in hot oil until golden (or substitute tortilla chips)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large stockpot, combine the chicken, salt, granulated garlic and onion. Add the water and bring to a boil. Let boil for 30 minutes. Remove chicken breasts and allow them to cool. When the chicken breasts have cooled, shred and place in a separate container, cover and set aside. Add rice to broth and set aside. Peel the avocados and cut them into small pieces. Set aside. Cut each lime into 4 wedges. Set aside. To serve: Place about 1 1/4 cups of chicken broth in a soup bowl, add about 3/4 cup shredded chicken, 2 tablespoons Pico de Gallo, 2 teaspoons (or more) of the special sauce and 3 tablespoons chopped avocado. Add juice from 1/4 lime; garnish with tortilla chips and serve. This recipe yields 10 servings.


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