Chicken Tinga

4 servings - Prep time: 15 min - Cook time: 60 min

Ingredients:
1 1/4 lbs chicken - any part, with or without bone
1 Tsp vegetable oil

6 oz tomatillos, peeled
6 oz plum tomatoes

4 cloves garlic
1 small white onion, finely chopped

2 tsp dried oregano

2 bay leaves

2 Tsp cider vinegar

2 cups chicken stock

2 to 3 canned chipotle chilies in adobo sauce + 1 Tsp sauce from can

or 2 jalapeños

1/4 inch fresh ginger, finely minced

2 tsp fish soy
salt and pepper

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• Season chicken generaously with salt and pepper. Heat oil in medium saucepan. Add chicken and cook without moving until well browned, 6 to 8 minutes. Flip chicken and cook 2 minutes. Transfer to plate. 
• Immediately add tomatillos, tomatoes and garlic to pot. Cook flipping occasionally, until blistered and browned in spots, about 5 minutes. 
• Add onion and cook until softened about 2 minutes. 
• Add oregano and bay leaves, stir for 30 seconds.
• Add vinegar and chicken stock.
• Return chicken to the pot until cooked through, 20 to 30 minutes. Transfer chicken to a bowl and set aside.
• Continue cooking the sauce at a hard simmer until reduced to about half of its original volume.
• Add chipotle or jalapeños. Discard bay leaves. Blend sauce with an immersion blender until relatively smooth, with small chunks. 
• Shred the meat, and return to sauce. 
• Add fish sauce and stir to combine.
• Bring to a simmer and cook until sauce thickens and coats chicken. 

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Adapted from seriouseats.com