This is a superb one-pot meal. It's from the Yucatán region and resembles the classic tortilla soup except that it has different spices and the strong tang of limas - similar to but not the same as the easily available Persian limes.
The classical dish calls for both gizzards and liver so this is definitely a "simplified" version.
6 corn tortillas
1 cup "neutral" oil (corn or rice)
1 1/2 cup chopped white onion
4 cloves garlic (minced)
1 habañero chile (minced)
2 tbsp oil
1/2 tbsp ground cloves
1/4 tbsp ground cinnamon
1 tbsp dried Mexican oregano
6 cups chicken stock
1 cup canned crushed tomatoes
1 1/2 lbs chicken thighs (with the bone)
1/2 cup lime juice
2 avocados (chopped)
cilantro (chopped with stems)
The tortillas are for making chips. You can also buy these ready-made if you have access to good ones. If not, you must dry out the tortillas overnight, cut them up and fry them in the oil till crisp. Drain on paper towels.
Heat up the 2 tbsp of oil. Fry the onions until translucent about 5 minutes. Add the garlic, habañero, cloves and cinnamon and fry for a few more minutes.
Add the peeled chopped tomatoes, the stock, oregano and chicken. Bring to a simmer and reduce the heat to a low simmer. Cover and cook for about 75 minutes till the chicken is cooked through.
(Just to point out that most recipe writers are bollocky bitches and bastards, most suggest a 20-minute simmer. It took more than 60 minutes to get the thighs to be tender, and there was nothing remotely special about the CC's chicken.)
Pull out the chicken using a pair of tongs. Shred it with a fork and toss the bones away. Add it back to the pot. Add salt to taste and some of the lime shells. Cook for 10 more minutes. Fish the lime shells out.
Add the lime juice just before serving.
Serve garnished with the fried tortilla chips, chopped avocados and cilantro.