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

J. Kenji López-Alt
  • 70 minutes
  • Serves 4

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