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1
In a large saucepan, combine the chicken thighs, quartered onion, garlic and bay leaves.
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2
Add enough water to cover the chicken and bring to a simmer.
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3
Cover and cook over moderately low heat until the chicken is fork tender, 1 hour.
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4
Remove the chicken and shred it into bite-size pieces.
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5
Transfer the chicken to a medium bowl.
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6
Meanwhile, in a skillet, heat the oil.
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7
Add the diced onion and brown sugar and cook over moderately high heat until the onion is golden brown, 10 minutes.
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8
Add the chipotle, adobo sauce and tomatoes and simmer over moderately low heat until thickened, 10 minutes.
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9
Transfer the mixture to a food processor and blend until smooth.
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10
Pour over the shredded chicken and season with salt and pepper.
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11
In a blender, combine the sour cream with the green chiles and water and puree until smooth.
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12
Season with salt and pepper.
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13
Sprinkle the tortillas with the cheese.
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14
Spoon the chicken mixture down the center of the tortillas.
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15
Top the chicken with the black beans, lettuce, salsa, avocado and green-chile sour cream.
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16
Bring the sides of the tortillas toward the center of the filling.
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17
Fold the bottom of the tortilla up over the filling and continue to roll until the burrito closes.
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18
Serve immediately.
