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Chicken With Avocado and Chipotle From San Jose Cook-In

Pollo, Aguacate y Chile Chipotle en Frio This recipe is from _Authentic Mexican_ by Rick Bayless. I made a whole chicken which amounts to a quadruple recipe. Kay Hartman
Yield: About 3 1/2 cups, enough for 12 tacos, serving 4 as a light main course

1 cup chicken leg-and-thigh quarter or 1 large breast half
1/2 teaspoon salt
2 small (about 6 ounces total) boiling potatoes like the red-skinned
ones, halved
2 medium (about 6 ounces total) carrots, peeled and cut into 1
1/2-inch lengths
1/4 cup cider vinegar
1 teaspoon dried oregano [I used Mexican oregano]
1/2 teaspoon salt
2 to 4 canned chiles chipotles, seeded and thinly sliced [I used 15 for my quadruple recipe because that's how many chipotle chiles I had. I think it was the right amount. I'd lean towards 4 chiles per recipe.]
1/4 small onion, finely diced
4 large romaine lettuce leaves, sliced in 3/8-inch strips, plus
several whole leaves for garnish
1 ripe avocado, peeled, pitted and diced
1/4 cup vegetable oil
1 slice of onion, broken into rings, for garnish

The chicken mixture. Bring 2 cups water to a boil in a medium-size saucepan, add the chicken and salt, skim off the foam that rises as the water returns to a boil, partially cover and simmer over medium heat -- 23 minutes for the dark meat, 13 minutes for the breast. If there is time, cool the chicken in the broth.

Boil the potatoes and carrots in salted water to cover until they are just tender, 12 to 15 minutes. Rinse for a moment under cold water, strip off the potato skins, if you wish [I did not], then cut the poatoes and carrots into 3/8-inch dice. [I didn't do this. I left the potatoes and carrots in large pieces as they were.] Place in a large mixing bowl.

Skin and bone the chicken, then tear the meat into large shreds and add to the potatoes.

Skim off all the fat on top of the broth, then measure 3 tablespoons of broth into a small bowl. Stir in the vinegar, oregano and salt. Pour the dressing over the chicken mixture and add the sliced chiles chipotles and chopped onion. Stir, cover and let stand for 45 minutes, refrigerated or at room temperature.

Finishing the dish. Shortly before serving, mix the sliced lettuce and diced avocado into the chicken mixture. Drizzle with oil and toss lightly. Taste for salt.

Line a serving platter with the remaining romaine leaves and pile on the chicken mixture. Decorate with the onion rings and serve.