One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken)

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bertraze

2 bone-in, skin-on chicken breast halves (about 1 ¼ pounds; 550 g)

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) lard or vegetable oil

6 ounces tomatillos, peeled (170g; about 2 medium)

6 ounces ripe plum tomatoes (170g; about 2 medium)

4 medium garlic cloves

1 small white onion, finely chopped

2 teaspoons dried oregano (preferably Mexican)

2 bay leaves

2 tablespoons (30ml) cider vinegar

2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)

2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon (15ml) sauce from can

2 teaspoons (10ml) Asian fish sauce

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