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1 4-pound chicken
1 onion, quartered
1 carrot, peeled, chopped
5 garlic cloves, smashed
2 dried chipotle chiles
1 jalapeño (with seeds), halved lengthwise
7 cilantro sprigs
3 tablespoons (or more) fresh lime juice
Kosher salt and freshly ground black pepper
Vegetable oil (for frying)
5 corn tortillas, cut in 1/2"-thick strips
2 ears of husked corn, or 2 cups frozen, thawed corn kernels
Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta
Ingredient info: Look for chipotle chiles at specialty foods stores and Latin markets.
Special equipment: A deep-fry thermometer
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