Shred the chicken

• Remove the skin from the boiled chicken breasts and discard it.
• Shred all the chicken with your hands or two forks.

Sauté the vegetables

• Heat the avocado oil in a frying pan over medium heat.
• Add the diced onion and the frozen peppers and cook until soft.
• Add the garlic cubes, salt and pepper and stir.

Add the chicken and seasonings

• Add the shredded chicken and taste it first to judge the salt.
• Season with onion powder, garlic powder, oregano, paprika, black pepper and citrusy garlic seasoning.
• Stir everything together.

Build the sauce

• Add the tomato sauce, sofrito, tomato paste and a splash of chicken broth.
• Season again with the same spices and add the chicken bouillon.
• Taste and adjust the salt as you go.

Simmer covered

• Cover with a lid, lower the heat and let it cook gently until ready to serve.

Assemble the nachos

• Spread the tortilla chips on a baking tray.
• Drizzle cheese over the chips, add a generous amount of shredded chicken and top with more cheese.

Melt the cheese

• Bake at 220 °C until the cheese is melted and bubbly.

Finish and serve

• Top with spoonfuls of cowboy caviar, sour cream, hot sauce and a squeeze of lime.
• Serve immediately and eat with your hands.