Chipotle Chicken Tostadas - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.