James's Chicken Avocado Soup Pico De Gallo
2 lb boneless chicken breast
2 tbl salt
2 tbl granulated garlic
1 cup chopped yellow onion
3 qt water
4 cup cooked rice (white or Spanish)
3 x avocados
3 x limes or lemons
3/4 cup El Matador Pico de Gallo (see recipe Below)
1/4 cup El Matador Special Sauce (to 3/4 cup) (see recipe below)
4 x round tortillas - (6" dia) cut 2" strips,
and fried in hot oil until golden
(or substitute tortilla chips)
Method :
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.
Pico De Gallo
2 cup finely-diced yellow onion
7 x jalapeno peppers stemmed, seeded,
and minced
1 1/2 cup finely-diced tomato
1 1/2 cup chopped cilantro
Method :
In a medium-size mixing bowl, combine onion, peppers and tomato. Stir in
cilantro and mix until well-blended.
This recipe yields about 5 cups.
Yield: 5 cups
Special Sauce
1 1/2 tbl vegetable oil
1/4 cup all-purpose flour
1 1/2 tsp freshly-ground black pepper
1 1/2 tsp granulated garlic
1 1/2 tsp cumin
1 1/2 tsp chili powder
4 x cubes Knorr chicken bouillon
2 lrg fresh whole tomatoes peeled, chopped
5 cup water
Method :
To peel the tomatoes, bring a medium-size pot of water to a boil. Cut an X on
the top (stem side) of the tomato. Put the tomatoes in the boiling water and
boil until the skin starts to pull away from the tomato. Drain and let cool.
Remove the skin from the tomatoes and set aside.
In a medium-size saucepan over low heat, heat the oil. Stir in flour, pepper,
garlic, cumin and chili powder and cook 2 minutes. Add chicken bouillon and
tomatoes. Add water slowly, whisking constantly until smooth. Simmer over low
heat, stirring occasionally, 20 to 30 minutes.
This recipe yields about 3 cups.
Yield: 3 cups