Sunday, November 27, 2011
5 Boneless Chicken Breasts
1 1/2 onions
3 Celery Stalks
Orrington Chicken Stock Base (Any chicken stock or broth will do but in my opinion this takes it from good to great)
1 Jalapeno Pepper
2 Cans Hominy
1 garlic clove
salt and pepper
1 cup shredded cheese (I prefer Monterey Jack or Cheddar/Monterey Blend)
I like organic boneless chicken breast which I cut all visible fat off. Lay them in a big soup pot and generously sprinkle with comino powder, chili powder and cayenne pepper. Pour in just enough chicken broth to cover breasts add 1/ 2 chopped onion cover and cook on low/medium heat about 30 minutes until no longer pink inside.
While chicken is cooking mix together the following for your Pico Di Gallo and refrigerate:
2 or 3 chopped tomatoes
1/2 chopped onion
1/2 cup chopped cilantro stems removed
1 jalapeno (the more seeds you leave in, the hotter it will be)
Once the chicken is done I throw out the cooking water as it has too much fat for me (actually I share the love and add it to the dogs food). Shred each chicken breast into bite size pieces by holding it on cutting board with a fork in your left hand and use your right to hold another fork and stab chicken and pull apart to shred.
Once it's all shredded return to pot and add about 3 stalks of chopped celery, juice from 1/2 lime and 1/2 chopped onion. Add about 6 or more cups of chicken broth and cover. Simmer on medium heat about 20 minutes while you are making your guacamole.
In another pan heat two cans of hominy
Mix the following ingredients for your guacamole:
3 avocados mashed
1 clove garlic chopped
2 teaspoons soy sauce
Juice from 1/2 lime
2 large tablespoons of your pico de gallo
Now it's time to assemble your serving line. Let each person serve themselves as they can adjust the portions of each according to their individual taste. Below is the order we spoon the goods into our bowls.
Pico de Gallo
Top with a couple of tortilla chips
Enjoy and if there is any left over it's even better the next day!