Easy One-Pot Chicken Tinga (Mexican Shredded Chicken Stew)

Name: Easy One-Pot Chicken Tinga (Mexican Shredded Chicken Stew)
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g); 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 chilies in adobo sauce, plus 1 tablespoon (15ml) sauce from can; 2 teaspoons (10ml) Asian fish sauce

Prep 5m

Cook 55m

Total 1h

This easy one-pot chicken tinga, a Mexican shredded chicken stew, is made with bone-in, skin-on chicken breast, tomatillos, garlic, onion, oregano, and chipotle chilies in adobo sauce. Simmered in chicken stock and finished with cider vinegar and fish sauce, it's a delicious and flavorful meal.