Chipotle Chicken Tostadas

• 1 lb boneless skinless chicken thighs
• 1 cup vegetable oil
• 1 tablespoon vegetable oil
• 8 corn tortillas (6-inch size)
• 1 onion
• 1 green bell pepper, seeded and chopped
• salt and pepper, to taste
• 2 tablespoons adobo sauce (from a can chipotle peppers)
• 2 cups shredded iceberg lettuce
• 1 medium tomatoes, chopped
• cheddar cheese, to taste (optional)
• sour cream, to taste (optional)

1. Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred.
2. In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat.
3. Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.

chicken thighs, vegetable oil, vegetable oil, corn tortillas, onion, green bell pepper, salt, adobo sauce, tomatoes, cheddar cheese, sour cream

Taken from www.food.com/recipe/chipotle-chicken-tostadas-471858 (may not work)