INGREDIENTS
2
Chicken breast halves (about 1 1/4 pounds; 550g), bone-in skin-on
170 g
ripe plum tomatoes, ripe
2
Bay leaves
4
Garlic cloves, medium
2 tsp
Oregano, dried
6 oz
Tomatillos
1
White onion, small
2 cups
Chicken stock, homemade or store-bought low-sodium
2
Chipotle chilies in adobo sauce, canned
2 tsp
Fish sauce, Asian
1
Kosher salt and freshly ground black pepper
2 tbsp
Cider vinegar
2 tbsp
Lard or vegetable oil