1. For the chicken broth, rinse the chicken then sprinkle all over with lemon juice and let set 5 minutes. Transfer to a stockpot, add water to cover by 1 to 2 inches. Add tomato, onion, garlic, cilantro and salt to taste. Bring to a boil, then reduce heat and gently simmer 45 minutes to 1 hour, until chicken is cooked and fat develops on the surface.
2. Remove chicken. When cool enough to handle, discard skin and bones and shred the meat. Skim fat from surface of broth and discard. (The fat is easier to remove if the broth is made ahead and chilled, in which case the fat solidifies on the surface.)
3. For the rice, place oil in a saucepan and heat over medium heat. Add rice and lightly toast the rice, stirring occasionally for a couple of minutes without browning it. Add water, garlic and bouillon cubes. Bring to a simmer, reduce heat to low, cover and cook about 20 minutes until liquid is absorbed and rice is tender. Add salt to taste.
4. For the pico de gallo, combine tomatoes, onions and cilantro. Just before serving, stir in salt and lime juice to taste.
5. To serve, add shredded chicken to broth and heat until hot. Place a bed of rice in bowl. Top with some pico de gallo. Add broth with chicken. Add chopped avocado and serve immediately with lime wedges on the side. If desired, add some chopped jalapeno or piquin peppers.
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