Chicken Tinga Tostadas with Avocado Crema

Ingredients

• about 450 g Chicken Thighs
• 2 count Chipotle Peppers in Adobo Sauce
• 1 medium Onion
• 3 cloves Garlic
• 1 can (14.5 oz) Diced Tomatoes
• 1/2 cup Chicken Broth
• 1 medium Avocado
• 1 tablespoon Lime Juice
• 1/4 cup Sour Cream
• 8 count Corn Tostadas
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season the about 450 g Chicken Thighs evenly with the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper. Heat the 2 tablespoons Olive Oil in a large heavy-bottomed pot (such as a Dutch oven, 6-quart or larger) over medium-high heat (approximately 190°C / 190°C). Sear the seasoned chicken thighs for 3-5 minutes per side until deeply browned.
2. 2Remove the seared chicken thighs from the pot and set them aside. Reduce the heat to medium (approximately 176.7°C / 175°C). Dice the 1 medium Onion into 1.27 cm pieces and mince the 3 cloves Garlic. Add the diced 1 medium Onion and minced 3 cloves Garlic to the pot and cook, stirring occasionally, for 5-7 minutes until the onion is translucent and softened. Add the 2 count Chipotle Peppers in Adobo Sauce and the 1 can (about 410 g) Diced Tomatoes (undrained) to the pot, stirring to combine.
3. 3Return the seared about 450 g Chicken Thighs to the pot. Pour in the 1/2 cup Chicken Broth. Bring the mixture to a gentle simmer (small bubbles appearing around the edges), then cover the pot with a lid and reduce the heat to low (approximately 93.33°C / 93°C) to maintain a gentle simmer. Cook for 30-35 minutes, or until the chicken thighs are very tender and an instant-read thermometer inserted into the thickest part of the chicken registers 74°C.
4. 4Carefully remove the cooked about 450 g Chicken Thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the sauce. Increase the heat to medium-low (approximately 121.1°C / 120°C) and simmer, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is well coated.
5. 5To prepare the avocado crema, pit and scoop out the flesh of the 1 medium Avocado. In a blender or food processor, combine the avocado flesh, 1 tablespoon Lime Juice, and 1/4 cup Sour Cream. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
6. 6To assemble, arrange the 8 count Corn Tostadas on serving plates. Spoon a generous amount of the prepared Chicken Tinga onto each tostada, then drizzle or dollop the Avocado Crema over the chicken tinga. Serve immediately.

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