Start by placing the chicken breasts in a saucepan and covering them with water. Add the bay leaves and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to a simmer. Keep an eye on the chicken, cooking it for about 10 to 12 minutes until it reaches an internal temperature of 165°F (74°C). I recommend using a kitchen thermometer to ensure the chicken is cooked perfectly and remains juicy.
Once cooked, transfer the chicken to a cutting board or bowl. Let it cool slightly before shredding the meat using two forks. Set the shredded chicken aside.
In a skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they become caramelized, which usually takes around 5 to 7 minutes. Stir occasionally to avoid burning.
Once the onions are golden and soft, add the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
Next, introduce the diced tomatoes, chipotles in adobo, oregano, cumin, and cinnamon to the skillet. Stir well to combine all the ingredients.
Let the mixture cook for about 30 minutes, allowing the flavors to meld beautifully. You'll notice the sauce becoming thicker and richer in flavor as it cooks.
After 30 minutes, transfer the hot sauce to a blender. Add the water and lime juice and blend until smooth. This will create a luscious sauce that perfectly coats the chicken.
Return the blended sauce to the skillet and warm it over low heat. Add the shredded chicken back into the skillet, tossing it until well coated in the sauce. Remove from heat when everything is heated through.
Now it’s time to serve! Warm up your tortillas or taco shells and fill them generously with the Chicken Tinga. Top with fresh cilantro, diced onion, and slices of avocado as desired.
