Tinga-Mexican Chipotle Chicken

• 3 lbs. boneless, skinless chicken breast
• 1 med/lg onion
• 1 bay leaf
• 1 garlic clove
• 1/2 of a 7 oz. can chipotles (the ones in adobo sauce work well.)
• 2 garlic cloves
• 1/4 tsp cloves
• 1/4 tsp oregano
• tomatoes (3 if they are large, or five or so small. I like to use about 5 romas.)
• 11/2 cups chopped cilantro
• 1 lime, whole, peeled
• 2 or 3 tbsp. oil for cooking.

1. In large stock pot, cover chicken with water. Add 1/2 the onion, bay leaf, and one garlic clove. Bring to a boil and cook 35 minutes or so, until chicken is fully cooked and tender. Set aside to cool.
2. In a blender, add chipotle chilies, 2 garlic cloves, lime, cloves, oregano, tomatoes, and cilantro. Blend all ingredients well. Set aside.
3. In large saute pan, heat oil, add remaining half onion, chopped. Saute until transparent, add contents of blender, heat and let simmer while you shred the cooled chicken. Add the chicken to the sauce, heat and let simmer at least 10 minutes.
4. This can be served tostada style with crispy fried corn tortillas, avocado slices, shredded lettuce and lime wedges.

chicken breast, onion, bay leaf, garlic, chipotles, garlic, ubc, ubc, tomatoes, cilantro, lime, oil for

Taken from www.epicurious.com/recipes/member/views/-tinga-mexican-chipotle-chicken-1267554 (may not work)