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Title: Tinga De Pollo (Chicken Tinga)
Categories: Chicken, Mexican
Yield: 2 Cups

1 lb Chicken breasts; bone-in,
-skin removed
1 Bay leaf
1 cl Garlic; unpeeled
1 cl Garlic; minced
1/4 sm White onion
1 c White onion; chopped
White onion slices; thin,
-for serving
2 tb Vegetable oil
1 lb Tomatoes (3); cored, seeded
-and chopped
4 ts Chipotle peppers in adobo
-(see note); minced
Adobo sauce; for serving
1/2 ts Mexican oregano
1/2 c Chicken broth
Salt
12 Tostadas; or corn tortillas
-cooked until crisp on a
-comal
1 c Mexican crema
1 Avocado; sliced into slivers
1/4 c Cotija cheese; crumbled

In Mexico City, you can find chipotles in a spicy-sweet piloncillo
adobo, which is what I used here. If you're using a different
variety, start with 1 ts and work your way up. Before serving, soak
the thin white onion slices in cold water at least 15 minutes.

In a large saucepan, place the chicken breasts and add enough water to
cover. Add the bay leaf, unpeeled garlic clove, and small chunk of
onion and bring to a boil. Cover and remove from heat. Set the pan
aside until the chicken has cooked all the way through, about 20
minutes. Remove the chicken to a bowl, and set aside until cool
enough to handle, then shred the meat with your fingers or a fork.

In a skillet heated over medium-high heat, add the oil. When the oil
is hot, add the chopped onion and cook until translucent, stirring
often, 3 to 5 minutes. Stir in the minced garlic and cook until
aromatic, 15 to 30 seconds. Add the tomato, cooking until pieces
break down and become a thick, chunky paste, about 5 minutes.

Stir in the shredded chicken, then add the chipotle, oregano, and
chicken broth, and season with 3/4 ts salt, or to taste. Bring to a
boil, then reduce the heat, cover and simmer about 10 minutes to
thicken slightly and marry the flavors. Taste, and add more salt if
desired.

To serve the tostadas, slather a thin layer of crema on each
tortilla. (For more amped-up chipotle flavor, mix a little of the
adobo sauce in the crema.) Add a few spoonfuls of tinga, the slices
of white onion and two slivers of avocado. Top with crumbled cotija
cheese.

Recipe by LA Times

Recipe FROM: <http://articles.latimes.com/2012/aug/11/food/
la-fo-guisados-rec1-20120811>

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