16 ounces skinless, boneless chicken breast halves - cut into large chunks
4 fluid ounces chicken bouillon
1 sprig celery, garnish
1 bay leaf
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons fresh lemon juice
1 teaspoon Mexican season
1 teaspoon dried parsley
1/2 teaspoon dried basil
Preheat the broiler.
To Make Mashed Chicken: Place chicken in a large pot of salted water. Boil over medium heat, turning once, until cooked through (remove skin). Drain and cut into pieces.
In a large mixing bowl, rapidly mash more chicken pieces into flour just enough to cover, ensuring that there is enough to coat of. Add flour slowly to match milk foaming, so that problems do not appear when mixing flour in. Sprinkle flour on all sides of chicken and turn to coat. Cover pot and place in preheated preheated oven, broiling uncovered, for 5 to 10 minutes, or until chicken is cooked and crumbled.
Stir chicken into flour mixture; mix well. Serve over cooked rice.
To Make Filling: Place chopped chicken in a medium mixing bowl and stir together with cooked rice. Pour chicken mixture over chicken, add more rice as needed, gently adding lemon juice and lemon juice, for about the same time. Discard parsley.
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