Directions

1. 1

   Pat the chicken breasts dry with paper towels and season generously all over with kosher salt and black pepper. Heat the lard or vegetable oil in a large saucepan over medium-high heat until shimmering. Place chicken skin-side down in the hot oil and cook undisturbed for 6 to 8 minutes, until the skin is deeply browned and crispy (reduce heat slightly if the pot smokes excessively or chicken begins to scorch). Flip the chicken and sear the second side for 2 minutes. Transfer the chicken to a plate. Immediately add the tomatillo halves, tomato halves, and garlic cloves to the same pot. Let them cook undisturbed for 2 to 3 minutes, then flip and stir occasionally until charred and softened in spots, about 5 minutes total. The vegetables should develop some color and begin to break down.

2. 2

   Stir in the chopped onion and cook, stirring frequently, until translucent and softened, about 2 minutes. Add the dried oregano and bay leaves, stirring constantly until fragrant, about 30 seconds. Pour in the cider vinegar and chicken stock, stirring to combine and scraping up any browned bits from the bottom of the pot. Return the seared chicken to the pot and bring the liquid to a boil over high heat. Reduce the heat to low, cover the pot, and simmer gently. Cook, turning the chicken pieces occasionally to ensure even cooking, until a meat thermometer inserted into the thickest part of the chicken (not touching bone) reads 165°F, about 20 to 30 minutes. Carefully transfer the cooked chicken to a bowl and set aside to cool slightly. Increase the heat to medium and simmer the sauce uncovered, stirring occasionally, until it reduces to about half its original volume and thickens, about 5 minutes.

3. 3

   Add the chipotle chilies and the 1 tablespoon of adobo sauce to the hot sauce. Remove and discard the bay leaves. Use an immersion blender to blend the sauce until it reaches a relatively smooth consistency with just a few small chunks, or carefully transfer the mixture to a countertop blender, blend until smooth, and return it to the pot. Once the chicken is cool enough to handle, discard the skin and bones, then shred the meat finely with two forks or your fingers. Return the shredded chicken to the sauce and stir well. Pour in the fish sauce and stir to combine thoroughly.

4. 4

   Bring the chicken and sauce to a simmer over medium heat, stirring frequently, until the sauce coats the chicken nicely and reaches your desired consistency—it should be moist and saucy but not soupy. Taste and season with additional salt and black pepper if needed. Serve warm in tacos, over rice, or with your preferred accompaniments.