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Chicken Tacos with Chipotle

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Ingredients
  

  • 4 large bone-in chicken thighs (or breast meat about 1 1/2 pounds)
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 3 black peppercorns
  • 2 cloves
  • Kosher salt
  • 3 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • 2 garlic cloves minced
  • ½ teaspoon ground cumin
  • 2 or 3 chipotle chiles in adobo chopped
  • 3 tablespoons adobo sauce from the can
  • ½ cup broth use broth from simmered chicken
  • 8 fresh corn tortillas

FOR GARNISH

  • 1 small white onion finely chopped, soaked in ice water for 10 minutes and drained
  • Thinly sliced radishes
  • Sliced avocado
  • Crumbled queso fresco or mild feta cheese
  • Crème fraîche or sour cream
  • Cilantro sprigs
  • Lime wedges

Instructions
 

  • Step 1 
Place the chicken in a saucepan and cover with 2-3 cups water. Add bay leaf, thyme, peppercorns, cloves and ½ teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
  • Step 2 
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a lightly browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  • Step 3
 Heat the tortillas in microwave or briefly in a frying pan, keeping them soft and pliable.
  • Step 4
 Assemble the tacos: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of sour cream. Add a few cilantro springs. Serve immediately with lime wedges.