-
1
Cut the chicken thighs into one inch sized pieces.
-
2
Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.
-
3
Slice the top of the tomatoes off.
-
4
Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.
-
5
You'll get hollow tomatoes. NICE.
-
6
Chop the tomatoes up into small bits.
-
7
Chop the onions into small bits.
-
8
Place the onions and tomatoes in a large bowl.
-
9
Chop up a bunch of cilantro. Use as much or as little as you like.
-
10
Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.
-
11
Cut a slit round an avocado, against its seed.
-
12
Holding each side of the cut avocado, twist the avocado open to reveal the seed.
-
13
Remove the seed and scoop out the flesh. Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.
-
14
Add the tomatoes mixture to the avocados.
-
15
Combine well.
-
16
Squeeze in juice from one lemon.
-
17
Add a generous portion of salt to taste. About 1 to 2 teaspoons.
-
18
At this point, you'll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.
-
19
Now cook the chicken. Heat a pan with a few tablespoons of cooking oil till it's very hot. It has to be very hot or the chicken won't brown.
-
20
Add the chicken to the pan. Be careful! It'll sizzle and splatter.
-
21
Turn the pieces over to brown the other side after a few minutes.
-
22
When the chicken are browned, remove them from the pan and set aside at a warm place.
-
23
Using a clean, dry pan, toast the tortillas one at a time on each side.
-
24
They are ready to be used when they are soft and warm.
-
25
Add a serving of the guacamole mixture.
-
26
Add a serving of the chicken.
